In the heart of Bohol, Philippines, a centuries-old tradition is being revived, thanks to a blend of TikTok fame and a new generation of chefs. The story of asin tibuok, or 'dinosaur egg' salt, is a fascinating journey through time, culture, and the power of social media. Personally, I find this tale particularly captivating, as it showcases how a rare, ancient craft can be brought back from the brink of extinction by a combination of local pride and global interest. What makes this story truly remarkable is the interplay between tradition and innovation, and the role of social media in bringing this unique salt back to the forefront of culinary consciousness.
Asin tibuok has been a cornerstone of Bohol's culinary heritage since at least the 1600s. Ethnoarchaeologist Andrea Yankowski, who first encountered the salt 20 years ago, describes it as a vital part of the island's history. "Many communities along the southern coast of the island participated in salt making," she says. "This salt was regularly traded to the island's interior, where there are farmlands, for rice and other agricultural products. [It] was also traded to other islands."
What makes this salt so special is its unique production process and its ovoid shape, which has earned it the nickname 'dinosaur egg'. The process is labor-intensive and time-consuming, taking more than four and a half months to complete. Workers start by gathering over 1,000 coconut husks, which are soaked in seawater for four months, dried in the sun, and then burnt in a fire for up to four days. The coconut ashes are then used to filter seawater, creating a brine that is poured into clay pots and baked over a wood fire.
However, asin tibuok's production began to decline in recent years, with only a few families continuing the tradition. Father Cris Manongas, who helped revive the salt-making business, explains that the decline was due to a combination of factors, including the aging of salt makers and the reluctance of younger generations to take up the labor-intensive craft. "It is very important for me to save a craft that could die out," says Apatay. "I am proud of the legacy of my forefathers."
The turning point came in 2015, when tourists and visiting students started to blog about the salt, and it caught the attention of a Filipino-American businesswoman in California. This sparked a renewed interest in asin tibuok, and the salt began to gain recognition for its cultural importance. In 2023, it was even recognized by UNESCO as an Intangible Cultural Heritage in Need of Urgent Safeguarding.
One of the key factors in the revival of asin tibuok has been the influence of social media, particularly TikTok and YouTube. Filipino YouTube star Erwan Heussaff shared a video of the salt being made to his millions of followers, and it quickly became a viral sensation. This exposure not only brought attention to the salt but also highlighted the importance of preserving traditional crafts.
The impact of social media has been further amplified by chefs like Jordy Navarra, whose Michelin-starred restaurant Toyo Eatery in Manila has incorporated asin tibuok into its eight-course tasting menu. Navarra describes the salt as having two distinct flavors, with one side taking on more of the smoke characteristics from its exposure to the fire. "The interesting part is the top part and the bottom part of the salt tastes different," he says.
The use of asin tibuok in high-end restaurants has not only elevated the salt's profile but also highlighted its unique flavor profile. Traditionally, the salt was used to season soups or savoury rice porridge, but chefs like Navarra are now serving it with dessert, such as ice cream, to showcase its subtle and complex taste.
The revival of asin tibuok is not just about preserving a traditional craft; it's also about celebrating the cultural heritage of Bohol and the Philippines. Gourmet chocolatier Raquel Toquero-Choa, co-founder of The Chocolate Chamber in Bohol, uses asin tibuok in her salted chocolates and salted caramel chocolate powder, highlighting the salt's natural mineral saltiness and its ability to enhance the flavor of rich cacao.
In conclusion, the story of asin tibuok is a testament to the power of tradition and innovation working together. It's a reminder that even the most ancient of crafts can be brought back from the brink of extinction by a combination of local pride and global interest. Asin tibuok's revival is not just about preserving a salt; it's about preserving a piece of Bohol's and the Philippines' cultural heritage, and ensuring that it continues to thrive for generations to come.
