KOWЁM: INDIGENOUS METHODS OF PRESERVING

AND COOKING CASSAVA

BY : KAIZER A. APILIS AND RUTH T. PALITOG

 REVIEW OF RELATED

LITERATURE
Gayao, et. Al (2016) “Traditional Storage and Utilization Practices on Root Tuber of Selected People in the Northern
Philippines” retrieved at http://journals.bsu.edu.ph/index.php/BRJ/article/view/76
 Lina, P. et.al (2019) “There’s more to Rootcrops Than Just being a poor man’s crop” retrieved at
https://www.agriculture.com.ph

 Tomlins, K. (2021) “Enhancing the Shelf-Life of Fresh Cassava Roots: A Field Evaluation of Simple Storage Bags”

retrieved at: file:///C:/Users/USER/Downloads/processes-09-00577-v2.pdf

 _____(2020) “Types of Cooking Methods” retrieved at:

https://www.webstaurantstore.com/article/454/types-of-cooking-methods.html

 _____(2020) “List of cassava dishes” retrieved at https://en.wikipedia.org/wiki/List_of_cassava_dishes

 METHODOLOGY
 Research Design: Narrative-descriptive qualitative research

 Population and Locale of the Study: Selected elders of Poblacion, Bokod, Benguet

 Data Collection Instrument : cellphone with camera, interview guide, notebook and

pen

 Data Gathering Procedure : observation-participation and interview

 Treatment of Data: descriptive and narrative method

RESULTS AND DISCUSSION
1. Question 1:What is kowёm of the Ibaloy folks of Poblacion, Bokod? (para sun sikam, ngёntoy moka pengёgwat ni

kowёm?)

 According to Informant 1, “Say kowёm ket tayo ka pesing jen “panpreserba” era ni dokto,
sangday/ kakoy tan aba”( Kowёm is a way of preserving camote, cassava and gabi). While
Informant 2 said that “Hajay ket ekapkap uno ekotkot jen naymaga she sekit” (This is
sliced or grated that is dried under the sun). In addition, Informant 3 said that “Hajay ket
shaka pesing say meksayan huta kaunpoison (hydrocyanide) jen gwared sha sangday/
kakoy (this is a remedy to reduce the poisonous content of cassava which is hydrocyanide).
Informant 4 added that “hajay e pesing say unbayag e pangusal ni kakoy/ sangday(to
prolong the consumption of cassava). Finally, Informant 5 said that “say pankowёm ket
pangi-kekit ni sangday/ kakoy ja agmayduton shagos daldalo no shakel I kinaotan mo”
(kowёm is sun-drying of cassava especially those that can’t be cooked immediately).
1. Question 2: What tools and materials are used in making and cooking kowёm? (Ngento eray mausal shi

pangemag tan panduto ni kowёm?)

According to the informants, “Say maosal shi pankowёm kёt parakotkot, taёd, itak, kheyag, basin,

bajuan, da-do, tan salusodog. (What we use in preserving kowёm are grater, knife, bolo, winnower, basin,

mortar, pestle, and abaca sack.)

 Shi panduto ni tinupig, maosal era I kansaro, bulong ni balat, kheyag, basin, tan khёyo.(In cooking tinupig,
they use pot, banana leaves, winnower, basin and wood.)
 Shi panduto ni kutsinta,maosal era I ebadeg jen malukong, kheyo, kasedula, tasa/ muffin cup (In cooking
kutsinta, they use mixing bowl, wood, casserole/ pot, and cups).
 Shi panduto ni tamtambong, mangosal era ni kansharo, kheyo, taёd, kotkot/igad, sagat, tadtaran tan ёros. (In
cooking tamtambong,they use pot, wood, knife, grater, sifter, chopping board and a ladle. )
Question 3:What are the procedures in preserving and cooking kowёm? (Ngento ira I mesoshot ja
pesing ni pan-preserve tan pandoto ni kowёm?)

According to the informants, say pesing shi pangowёm, pilmero ket maputol ёt maokisan huta

mashel jen okis to. (First, slice then peel the thick layer of it.) May kadwa, maogsan asan

makapkap uno makhotkot et maybedag shi sёkit emingkaton maknёg (Second, soak it in a basin

then sliced it into thin pieces, then put it in a winnower and dry it under the sun). No emag anan

kёt mabёdin jen may eyan shi sako no agmaosal shagos (if it is fully dried, those that will not be

used immediately will be put it in an abaca sack). No maosal ma ket ebayom emengkatod

mamujek et maosal e para jakjak(if you want to cook it, just pound it until it is soft (flour texture)

then sift it). This is ready to be cooked.

Question 4:What are your tips/ strategies in preserving and cooking kowёm? (Ngento eray mapteng ja pesing shi

“pan-preserve” tan pandoto ni kowёm?)

1. Say pangowem ket no agsapa say abuten mo’y sekit et meskitan ja usto et eg-ontoling. (In making kowёm, it is

suggested to make it in the morning to avoid being affected by molds.)

2. May bejo bengat hota mayduto say agmasheshal shagos. (It is suggested to pound the needed amount in order

to preserved it without damaged or molds.)

3. Say siged ja mausal ja bulong ni balat ket bulong ni pintok, saba, tan dipig. (Suggested variety of leaves to be

used are pintok, saba and dipig).

4. Alegwen memashel I pengapkhap ni kakoy/ sangday. (Suggested to slice the cassava into thinner size.)
 CONCLUSION AND RECOMMENDATION
RESEARCH QUESTIONS
1. What is kowёm of the Iblaoy
folks of Poblacion, Bokod? (para
sun sikam, ngёntoy moka
pengёgwat ni kowёm?)
2. What tools and materials are
used in making and cooking
kowёm? (Ngento eray mausal shi
pangemag tan panduto ni
kowёm?)
3. What are the procedures in
preserving and cooking kowёm?
(Ngento ira I mesoshot ja pesing
ni pan-preserve tan pandoto ni
kowёm?)
4. What are your tips/ strategies in
preserving and cooking kowёm?
(Ngento eray mapteng ja pesing
shi “pan-preserve” tan pandoto ni
kowёm?)
CONCLUSION
Kowёm is a process of sun-drying cassava, it can be slice or grated by
hand. Traditionally, it is dried under the sun within a week until it
achieves its crispiness. This helps in removing the poisonous content of
the cassava.
Tools and materials in preservation are grater, knife, bolo, winnower,
basin, mortar, pestle, and abaca sack while in cooking are pot, mixing
bowls, ladle, knives, banana leaves, and enamel/muffin cup and wood.
In preserving kowёm, slice the cassava into chip-like piece then dry it
under the sun for a week until it reaches its crispiness. When it reaches
the desired crisp, put it in an abaca sack or a clean cloth. In cooking
cassava, there are three ways which are boiling (tinupig), steaming
(kutsinta) and simmering (tamtambong).
The tips and strategies suggested in the preservation were slicing the
cassava into chip-like piece, it is also good if it’s done in the morning.
In using the kowёm, it is recommended to get the necessary amount
needed to avoid molds.
RECOMMENDATION
It is recommended to have older informants and
additional informants from different sitios of
Poblacion.
It is recommended to use the indigenous materials
such as the khotkhot and enamel cup for
preserving and cooking.
It is recommended to choose the young cassava
and separate the over-grown cassava (natengan
and engulat).
It is recommended to explore the other varieties of
cassava and research different methods from the
upper and lower stream of Bokod.