The 4th episode of the series Negros Island Ark of Taste is about the Native chicken breed in western visayas the Darag Chicken. Dr Anabel Villanueva Salacata, owner of Twenty Six Herb Garden and Restaurant in Bacolod City and member of Slow Food Community of Negros, talks about this ark of taste.
The Darag chicken is native to the islands of Panay, Guimaras and Negros in Western Visayas, Philippines.
As commercialization of the animal production sector increases, native stocks are continuously upgraded (hybridization with foreign breed) for mass production to meet the food demand of the population. It has been observed that diversity in the country’s native chicken species is declining due to hybridization and replacement of traditional stock. The Darag chicken faces the danger of extinction.
When cooked, Darag chicken meat produces a distinct flavour. Its meat texture is also preferred than its commercial counterparts because it is leaner. Though it is less plumpy, the taste is more flavourful. Research and studies also showed that the Darag’s meat has less fat, is high in potassium and protein, and more unsaturated fatty acids. Because of its nutritional value, Darag chicken dishes are often served to lactating mothers.
Darag chicken meat is best used in cooking Tinola (a chicken soup with chili leaves and green papaya), Chicken Inasal (barbecued chicken done the local way), Litson Manok (roasted chicken), and Tinu-om na Manok (native chicken seasoned with tomatoes, onions, and lemon grass wrapped in banana leaves and steamed).
This event is part of Terra Madre 2020 and was organized in partnership with Slow Food Community in Negros, Department of Tourism, Province of Negros Occidental and AFEDI.
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