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POTTERY – MAKING

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POTTERY – MAKING

CMPG

Pottery-making in Barangay Cervantes, Escalante City is a century-old tradition started by the Malinao–Recto family, now continued by their descendants through the Cervantes Pottery Makers Association. The process uses locally sourced clay and follows traditional steps such as softening, molding, firming, assembling, drying, and firing the pots, with materials like rice straw and bamboo used for cooking. It is mostly practiced by middle-aged women and passed on informally to younger generations within families. Despite the rise of modern tools, traditional methods are still preferred to preserve heritage and ensure skills are retained. The craft provides economic support to local families ...
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DINAGYAW SA TABLAS FESTIVAL

CMPG

The Dinagyaw sa Tablas Festival is celebrated every February 11 in Candoni, Negros Occidental, to honor the town’s patron saint and remember the settlers led by Santiago “Tagoy” Diego who founded the community in 1935. The festival was originally called Pabalhas sa Tablas, but was renamed in 2009 to highlight the spirit of bayanihan (dagyaw), which represents unity and teamwork among residents. It features street dances and performances that reenact the settlers’ struggles in clearing land and cutting down tough tabla trees, some believed to be protected by spirits. The tradition is passed on through oral stories, school lessons, and ...
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DINAGSA FESTIVAL

CMPG

The Dinagsa Festival is a vibrant annual celebration held every January in Cadiz City, Negros Occidental, honoring Señor Sto. Niño as a way of giving thanks and fostering community unity. It began in 1972 after the supposed appearance of the Sto. Niño image on the city’s shores and was later renamed “Dinagsa” in 2002 after whales were seen landing on the coastline, which locals saw as a sign of blessing. A key feature of the festival is “Lamhitanay sa Dalan”, where people smear each other with water-based paint in a joyful display of togetherness, along with tribal dances, fluvial parades, ...
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MASSKARA FESTIVAL

CMPG

The MassKara Festival is a lively annual celebration in Bacolod City held every October, known for its bright masks and energetic street dancing. It started in 1980 during a difficult time caused by a sugar crisis and a tragic ferry sinking, meant to lift the spirits of the people and show their strength. The festival features performers wearing colorful masks made from coconut husks and paper mâché, symbolizing happiness and resilience. Local artists, community leaders, and volunteers all play key roles in organizing and continuing the tradition. The event promotes unity, cultural pride, and tourism while also supporting the local ...
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PAGHIMAEAD

CMPG

Paghimaead is a traditional palm reading ritual practiced by spiritual healers in Barangay Jawili, Tangalan, Aklan, used to predict a person’s future and guide their decisions. The healers perform the ritual by examining the lines on a person’s palms, always beginning with prayer to seek guidance and healing power. Many locals, including those working abroad, still rely on this practice for insight into their fate, and the healers often teach their patients how to do it themselves. Before modern medicine, spiritual healers were the main source of healing in the area, as many believed their methods were more effective and ...
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SAROK MAKING

CMPG

Sarok making is a traditional craft in Barangay Biga-a, Malinao, Aklan, where bamboo-like strips called bamban are used to create cone-shaped hats. The process involves many detailed steps, such as scraping, cutting, weaving, shaping, and binding parts together, with dried leaves added for waterproofing. Men usually gather the raw materials, while women do the weaving, but few younger people continue the craft due to its complexity. The Sarok is an important cultural symbol and source of income, sold locally and even reaching markets abroad, with some featured in national events. Despite its rich tradition, the craft is at risk of ...
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PANAGON

CMPG

Panagon is a traditional fishing method practiced in several barangays of Malay, Aklan, where bamboo traps called taon are used to catch freshwater creatures like ulang, crabs, and fish. The traps are set in the river during the late afternoon and collected early the next morning, with bait made from roasted or crushed coconut. People of all ages and genders can do panagon, and the knowledge is passed down informally by observing older family members. Locals sometimes set up 30 to 60 traps and may stay in the uplands for days to get a better catch, especially during the peak ...
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PAGTAHI IT NITO (NITO WEAVING)

CMPG

Nito weaving, known locally as Pagtahi it Nito, is a traditional craft practiced in Bagong Barrio, Makato, Aklan, using vines from a local plant to create various woven items. It is mainly done by women but supported by men and children who help in harvesting the vines from the forest. Tools like the duk-eat (hook) and panghaeot (dagger) are used to prepare and weave the strips, forming products such as baskets and coasters. The practice is both a livelihood and a social activity, where women gather to weave and bond, often passing the craft down to their daughters through observation. ...
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KIYAW-KIYAW

CMPG

Kiyaw-kiyaw is a traditional peace-offering ritual from Libacao, Aklan, where food and prayers are offered to ancestors, usually for healing or to respond to signs like dreams or prolonged illness. It involves preparing specific foods, including native chicken, pinais, tikod-tikod, and tuba, which are arranged in a sacred manner on a woven tray called nigo. Only family members and the spiritual practitioner (manugbuhat) may take part in the ritual or eat the offerings, as everything involved is considered sacred. The practice has been passed down through generations since the 1920s, with practitioners learning by observing their elders. People believe the ...
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INUMOE

CMPG

Inumoe is a traditional fermented rice delicacy from Aklan, known for its strict cleanliness in preparation and rare ingredient called tapay. The rice is cooked, cooled, mixed with tapay, and wrapped in payaw leaves before being left to ferment for 24 hours. This dish is linked to rituals and special occasions like All Souls’ Day, Christmas, and New Year, and is especially appreciated by elders for its unique sour-sweet taste and soft texture. The preparation is delicate, requiring silence, absence of perfume, and even personal cleanliness from the cook to avoid ruining the fermentation. Although still practiced today, the declining ...
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