Whenever I am in the
province, part of our afternoon affair is to indulge ourselves with minatamis
na saging at kamote. Since this stuff is
abundant in the province, it becomes the center of our afternoon siesta.
The kamote is diced in
order to cook it faster. The moment the
water boils, raw sugar called muscovado is then added. When the right sweetness is attained, the
kamote at saging are now added until they are cooked. When it is nearly ready, we use to add a
vanilla solution in order to enhance its taste and odor. The moment its smell fills the air, you can
expect that the table is already filled with the waiting hungry mouths.
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