Eating paella is ingesting the Spanish landscape. Eating bringhe, however, is ingesting the Philippine landscape — the chicken running around on the farm, the coconut from a nearby tree, and the malagkit for fiesta cakes. This is a clear example of indigenization through a change of substance, spirit and nature. — Doreen G. Fernandez

Largest Bringhe event chairperson Claude Tayag speaks to the media as the Pampango paella (in giant cooking pan covered with green banana leaves) slowly cooks in the background. Together with the 10-ft diameter black iron paellera, Claude also had cooking implements patterned after shovels made specially for this cooking event. I am loving the warm and fuzzy aroma of cooking coconut milk, sweet pimiento and fresh banana leaves!

Unveiling the largest bringhe at the San Fernando Capitol grounds with our beloved governor, Among Ed Panlilio, as guest of honor (center). He’s joined by Claude and his team of HRM students from the Angeles University Foundation.

Grace before meal by our former parish priest (left). Fun, young cooks.

Every bowl of bringhe sold for P20; money goes to charity. It’s not perfect, with just a few parts uneven — quite expected for a first dish cooked at this massive scale. Since I came in late, Claude shared the exciting details of the first cooking segment. With all that live coal used, they had to deal with an unforeseen challenge in temperature control (sauteeing garlic almost burned)! The quick-thinking cooks spilled broth over the near-burning surface to solve the problem. The students also had fun turning the rice dish with their “shovels” with rhythmic, synchronized movements. The verdict? This is actually the first bringhe that I have ever really eaten and finished. Maybe because it tasted fresh (Claude’s wife Maryanne said that the coconut milk was squeezed on-site) unlike those that I had tried which, to me, tasted either undercooked, malansa (raw), or like smoke from someone else’s backyard

Biringhi frenzy! A huge portion of the bringhe was given for free to the poor who patiently waited in line.

Everyone did their part to serve everyone peacefully.

Scoring a photo op with Among Ed (Among officiated my sister’s wedding and used to eat at our old house in Pampanga ). Wyatt who joins us here has the recipe. You may also click here for the giant recipe banner.

This occasion was held on the 436th Aldo Ning Capampangan as part of the annual Pampanga week celebration which culminated yesterday, December 11.