Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed, surrounded by a variety of meat and vegetable dishes, condiments and garnishes. The meal is then shared by everyone at the table, typically eaten by hand without plates or utensils. Join Maria Polotan, the Dep's go-to authority on authentic Filipino cuisine, for a fun, hands-on foray into the unique culinary experience of kamayan.

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This meal will be kamayan-style, served communally on banana leaves over a mound of rice with a selection of condiments, meant to be eaten with one's hands. 

Inihaw na Talong Salad (V)
A perfect palette opener; grilled eggplant, tomatoes and thin slices of red onions tossed in a gingery lime dressing

Siinigang na Ulo ng Isda
Sinigang is like the national soup! Its defining character is the sour, slightly sweet, and spicy broth. It can be made with all types of protein and soured by a variety of sour fruits abundant in the islands. In this version, salmon head and vegetables are simmered in a broth of tomato-onion-ginger soured by local rhubarb. 

Lechon Liempo
This spectacular pork belly lechon — think of it akin to a Phillipino porchetta — features a pork belly rolled around tropical aromatics, then slow roasted until the skin becomes crispy and crackling, and the meat tender and flavourful.

Piyanggang
A Tausug dish of twice-cooked, chicken legs marinated in smoky coconut paste of garlic, lemon grass, shallots, numeric and chilies. It is first lightly grilled and then simmered in coconut milk flavoured with burnt coconut meat, garlic, turmeric, lemongrass, makrut lime leaves and galangal, until fork tender and the sauce thickened. 

Maranao Ginataang Kalabasa  (V)
Maranaos arę famous for their palapa - an herb/spice paste made in every kitchen. It is used much like the sofrito in Italian kitchens or served on the table as condiment. In this dish, the palapa — green onions, ginger, lemon grass and chilies pounded into paste — is sautéed until aromatic, with the quick addition of coconut milk and the chunks of kabocha squash, simmered until tender. 

Adobong Tokwa at Kabute (V)
A vegetarian rendition of what is often called the national dish of the Philippines. Firm tofu and shiitake mushrooms braised in garlic, onion, soy (GF) and coconut vinegar. Topped with crispy garlic

The meal is served with steamed jasmine rice, acharang, a tangy pickle of shredded green papaya, and a bright cilantro sauce drizzle.

Wagit
These Maguindanao sticky rice cakes are traditionally baked in a pan layered and covered with banana leaves, using sticky rice, muscovado sugar and lots of coconut milk.
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Maria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Lami by Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. @lamibymamalindas

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Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. @thedepanneur