In binignit, the addition of landang to thicken the sauce is what makes the dish uniquely Cebuano. | CDN file photo
Louella Eslao-Alix, a renowned Cebuano culinary artist, said that the binignit is an alternative to the usual meat dishes Cebuanos eat. Cooking binignit also used to be a communal affair for Cebuanos with communities cooking for each other and neighbors sharing pots of the delicacy. Landang is the secret ingredient to a good tasting Cebuano binignit. Alix said it must be soaked in water for 15 minutes added last to the pot for better taste and texture.
“Binignit makes me remember the unbearable heat that seems to double on Holy Week and radio dramas about the passion of Christ,” she told CDN Digital.
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