The more I learn about our local delicacies, the more I appreciate that what makes them special is the dedication and sheer grunt work it takes to turn them out of the most ordinary ingredients. Here be lonely, repetitive work, suited to individuals of a certain disposition, i.e., a doggedness to do one thing particularly well, again and again. So what if it’s only ginusang?
“Is anyone still alive making that today?” I often wonder about these sweet if mealy patties of ground roasted corn mashed with tender meat of young coconut. Somehow, someone still is — you just have to ask around a bit. If you ask me, I will remember ginusang for the grits of corn that stubbornly cling to my teeth afterwards. Now there’s nostalgia for you.
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