Sangka sa Kaha sa Sibonga: Adubaw Nga Nokus

Now on its sixth leg, Sangka sa Kaha made a comeback and this year it is at the Heritage Park in Sibonga, Cebu. Sangka sa Kaha features the best dishes of Cebu towns in a friendly cookout competition.


Adubaw nga Nokus, Sibonga’s most treasured heirloom dish was the main attraction for this year’s cookout. It is an adobo variation bathed in a little sauce seasoned and cooked to high temperature with squid as the main ingredient.


The Adubaw nga Nokus version of Rolando dela Vega bested five other hopefuls. He won the hearts and palates of the judges: Chef June Fernandez, CPIH Chef de Cuisine; Karlo Pacana, blogger and Features Writer of Out of Town Blog; Ramon Taguchi, Lifestyle Writer and Photographer of The Freeman; Chef Richard Hao, Head Chef Instructor of University of San Jose Recoletos; and Joselito “Boboi” Costas, Cebu Provincial Tourism Officer, who served as the Chairman of the Board of Judges.


The winning chef, Rolando dela Vega is from Cluster 4 of Brgy. Cagay. He was assisted by Stephanie Temeña of Brgy. Papan and Josefina Suerte of Brgy. Duguan. They went home with cash prizes and gift packs from Unilever Food Solutions.

Sangka sa Kaha has produced authentic Cebuano dishes on its menu such as Humba from Ronda, Torta from Argao, Bisayang Manok from Dumanjug, Takyong from Borbon, and Podrida from Oslob. These dishes and delicacies have already been a staple of the Cebu Parklane International Hotel’s Kan-anan Restaurant, a specialty restaurant specializing in authentic Cebuano dishes located on the 4th floor.



Beyee Caballes
iSTORYA.net Contributing Writer