Monday, August 10, 2009

MANSAKA TRIBES

The Mansaka tribes are found in the provinces of Davao del Norte and Compostela Valley, the tribe of Mansaka specifically dwells in the areas of Manat Valley, the Maragusan Valley, the Hijo River Valley, and the seacoasts of Kingking, Maco, Kwambog, Hijo, Tagum, Libuganon, Tuganay, Ising, and Panabo. The etymology of the name “Mansaka” is derived from the words “man” meaning “first” and “saka” meaning “to ascend”. Therefore, Mansaka means “the first people to ascend the mountains or go upstream”.

Generally with fair with bridged noses, brown hair, and oval faces, some scholars have classified the Mansaka as a distinctive subgroup of Mandaya. In 1972 the population estimate of the Mansaka was around 4,000. The Mandaya-Mansaka group of languages is often classified under the Manuvu linguistic group. This includes the dialects of the Tagacaolo of Davao del Sur, Davaoeno of Davao City, Mansaka or Mandaya of Davao del Norte, and Isamal of Samal Island, linguistically speaking.

Gwendalene Ting, in her article Mansaka, discussed the racial development of the Mandaya-Mansaka which progressed in three phases. When the Indonesians came and intermarried with the native women from 3000 to 500 BC, it created the Manobo community. Afterwhich, the Malays again intermarried with the Manobos from 300 to 200 BC and produced the Mandaya-Mansaka. The Chinese further contributed to the racial and cultural development of the Mandaya-Mansaka as they arrived in the 13th Century.
Another article about the Mansaka Tribe by Bernardo Limikid describes the members of the tribe as farming people. Particularly in farming, they are scrupulous in the management of their economic activities on whether when and where their farms will be established. A tribal war results when they go and farm to the territory of another tribe which causes death to many members. The resolution of any problem and building new relationships are the responsibility of each tribal leader.

Members to manage the farms were assigned by the community. Tasked with the tilling of the land and other farm related jobs were men. To maintain the fertility of the land and prevent soil erosion, they do not farm on the same area again and again. On the other hand, women are the ones who produce clothes and mats. Also, they help during planting, weeding and harvesting seasons in the farm.


The baylan or ritual practitioner performs rituals during the planting and harvesting seasons. This is done to drive away the evil spirits and pests that may damage their plants and to ask the Magbabaya or creator for bountiful harvests.



Merrymaking is usually done during their time of harvest. The pyagsawitan is their first meal from their farm produce. Again, a ceremony is performed with families and neighbors, bringing wine and food, to offer their harvest to Magbabaya. Tribal dances, singing and playing of indigenous instruments were performed during the ceremonies. All guests, at the end of the ceremonies, must leave with something from the farm produce.

Another mode of living of the Mansaka tribe is by hunting. Shared among the community members are caught wild pigs, deer, birds and other animals. Fishing were done under observed rules as it is only limited to one’s territory.

The religious life of the Mansaka is basically guided by their gods. The domestic gods of the tribe are called Mansaka Manaog. They are represented by wooden statues placed on a pedestal or parangka. The representation is only 30 cm in length. The manaog of the baylan are become black from the smoke as it is placed on the ceiling near the kitchen. On the other hand, the political and economic life of the Mansaka tribe is principally determined by the matikadong or tribal elders who are also tribal warriors or bagani. A bagani is called a tribal warrior because of his capability to fight and shield the tribe. A number of 12 people should at least be killed in order to assume position.

The Mansaka tribe is also fond of making dagmay or abaca cloth. Making a dagmay using traditional method is said to be extraordinary and tiring. Among the designs of dagmay include squares, human forms, laron na opat (crocodiles) and dots. They also make baskets, pots and brassware not only as a form of art but also used as containers.


The Indigenous peoples of the Philippines, like the Mansaka tribe, are constantly decreasing because of modernization and globalization. Land issues were the primary problems by the Mansaka tribe as commercial and industrial establishments were built occupying their ancestral lands. It is therefore, the duty of the government of the Philippines to preserve these ancestral land so as the cultural groups in the Philippines. More so, studies in these communities should be further instigated by educational institutions to promote the richness of culture of the Philippines


References:



Limikid, B. (2002). The Mansaka Tribe. Retrieved May 2, 2008, from National Center for the Culture and Arts: http://www.ncca.gov.ph/about_cultarts/comarticles.php?artcl_Id=240

Ting, G. (n.d.). Mansaka. Retrieved May 2, 2008, from http://litera1no4.tripod.com/mansaka_frame.html

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Sunday, August 9, 2009

Lyurot

The Mansaka warrior’s food

Description

The Lyurot or Lurot is a unique food of the Mansaka tribe of Maragusan, Compostela Valley. It is food cooked in bamboo.

In the past, in the heydays of the Matikadong and the Baganis and before the arrival of the Spaniards and migrants from Luzon and the Visayas, cooking of this exotic food was strictly a warrior’s task. The reason is now shrouded by time.

Understandably, it is a food specialty that does not deteriorate and could last for some four days, making it convenient for a warrior to bring for nourishment on a long hunt in the forests or marching with other warriors to raid a rival tribal camp.

A special food, in the past it was cooked using herbs found in the forests. Today, though, the food is cooked with salt and spices.

The main part is pork, venison, or poultry meat. The best parts, like the heart, kidney, and other delicious organs are given to the matikadong or the baganis who have the choice to share them with anyone.

Ingredients

Two (2) sections of cut young bamboo (Tambuhong bagakay species)

Meat (poultry, pork, or venison)

Shrimps

Ganda (wild spring onion)

Babayna (wild mint herb)

Karawag (Young leaf of the turmeric plant)

Tanglad (lemon grass)

Kalapi leaves (Wild aromatic palm)

Salt (optional)

Spices (optional)

Cooking pork lyurot for 4-6 people

Prepare two (2) sections of cut young bamboo, preferably the bagakay variety, measuring about two feet long.

Pound a handful of ganda and another handful of babayna. Place them in respective small bowls and set aside.

Mince pork.

Mash karawag and tanglad lightly just enough to soften the leaves.

Take some of the mashed ganda and babayna and load the mixture first at the base inside of the bamboo.

Mix the minced meat with some of the mashed ganda, babayna, karawag, and tanglad, wrap the mixture with the kalapi leaves and insert it into the bamboo.

Seal the mouth of the bamboo with another mixture of ganda, babayna, and karawag.

Do the same with the remaining ingredients.

Broil the two sealed bamboo tubes on a prepared fire, turning it from time to time to avoid burning and for uniform cooking.

Broiling should take at least 15 minutes.

Once cooked, unload the food into a large platter.

Serve the food hot with nyumbul (rice cooked also in bamboo) and bya-is (native beverage).

Good for 4-6 people.

Note:

The same process is used for cooking poultry. The dressed chicken is cut cleanly and in big chunks. Cook the sliced meat along with the gizzards, the liver, heart, and other organs.

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Tyabidak

Description

Tyabidak is a native Mansaka food cooked especially for its revitalizing and nourishing effects on the body. It is a cooked mixture of rice, the native tuber gabi, native tomatoes, native spring onion, tanglad, karawag leaf, pandan leaf, ginger, and hot chili.

This soup-like food helps keep the Mansaka warm at night especially in their mountain and forest communities.

Ingredients

1-1/2 chupaks (cups) rice

One (1) litre water

¼ kg native tomatoe

Gabi tops (10 pieces)

Karamonaynay (babayna)

5 pcs. chili

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