guling-guling festival
Guling-Guling was introduced by the Spanish friars in the 16th century as a means for the religious sector to interact with its parishioners. It has always been celebrated on the Tuesday before Ash Wednesday because it was believed that this was the last day for the townsfolk to enjoy all forms of merrymaking before they observe the Lenten season. Guling comes from the Ilocano word meaning to mark, smear or make a sign. In the olden days, the chieftain (now mayor) of the town would imprint the sign of the cross on a person's forehead using wet, white rice flour. The color white was significant in that it meant purity. Through this marking, a person was cleansed of all his past sins.
HOW IT CELEBRATED
As soon as they wake up, the Paoayenos don their colorful traditional clothing. The women dress up in their abel (hand woven material) kimona and pandiling, with matching heirloom jewelry and other accessories. For the men, it is the kamisa de Chino and abel ttrousers. Husbands and wives usually have matching outfits.
Traditionally, the townsfolk dance their way to the place where dudol is made. There you will find the anawang, a makeshift oven made from dried sugar cane pulp. they are then met by the town mayor who imprints the sign of the cross(guling) on their forehead. The locals believed that it is a sign of bad luck not to have this guling. After this ritual, the crowd partakes of dudol and basi. The parade then continues to the Church, the streets and finally, to the town plaza where the merrymaking reaches its peak. Anybody can dance with whomever they please. The evening is filled with music, laughter and gaiety.
DANCE PARADE
During the Guling-guling celebration, the paoayenos dance like there is no tomorrow. They dance with those whom they have had petty squabbles as a means of forgiving them for these past misunderstandings. For the townsfolk, this is a time to forgive and to have a good time with everyone.
The folk dances such as the Sabunganay, Poayena, Ariquen-quen, Curatsa, Amorosa, Pandanggo and La Jota are lively and delightful. The intricate steps and hand movements (kumintang) depict the traits of courtesy, gentleness, patience and perseverance.
The occupational dances like the Binat-batan and the Agab-abel are indicative of the industrious and thrifty character of the people.
DUDOL
Dudol is a native delicacy made from rice flour (bel-laay), coconut milk, sugarcane juice and anis. The secret to making a good dudol is to keep stirring the ingredients under a slow fire. During the celebration the crowd proceeds to the place where dudol is made to partake of this delicacy. It is shared with family, friends and all their guests.
BASI Basi comes from sugarcane extract and samak, a plant commonly grown in Ilocos region. The juice from sugarcane stalks are collected and boiled in large, open kettles. The brew is poured into earthen jars (burnays) and, once it reaches room temperature, the samak leaves, bark and fruit are added. the mixture is stirred and poured into a jar that is tightly covered with banana leaves to allow fermentation. After the aging period, the basi is then transferred to bottles.
Basi is the official drink of the Guling-Guling merrymakers because of its enervating effect.
HOW IT CELEBRATED
As soon as they wake up, the Paoayenos don their colorful traditional clothing. The women dress up in their abel (hand woven material) kimona and pandiling, with matching heirloom jewelry and other accessories. For the men, it is the kamisa de Chino and abel ttrousers. Husbands and wives usually have matching outfits.
Traditionally, the townsfolk dance their way to the place where dudol is made. There you will find the anawang, a makeshift oven made from dried sugar cane pulp. they are then met by the town mayor who imprints the sign of the cross(guling) on their forehead. The locals believed that it is a sign of bad luck not to have this guling. After this ritual, the crowd partakes of dudol and basi. The parade then continues to the Church, the streets and finally, to the town plaza where the merrymaking reaches its peak. Anybody can dance with whomever they please. The evening is filled with music, laughter and gaiety.
DANCE PARADE
During the Guling-guling celebration, the paoayenos dance like there is no tomorrow. They dance with those whom they have had petty squabbles as a means of forgiving them for these past misunderstandings. For the townsfolk, this is a time to forgive and to have a good time with everyone.
The folk dances such as the Sabunganay, Poayena, Ariquen-quen, Curatsa, Amorosa, Pandanggo and La Jota are lively and delightful. The intricate steps and hand movements (kumintang) depict the traits of courtesy, gentleness, patience and perseverance.
The occupational dances like the Binat-batan and the Agab-abel are indicative of the industrious and thrifty character of the people.
DUDOL
Dudol is a native delicacy made from rice flour (bel-laay), coconut milk, sugarcane juice and anis. The secret to making a good dudol is to keep stirring the ingredients under a slow fire. During the celebration the crowd proceeds to the place where dudol is made to partake of this delicacy. It is shared with family, friends and all their guests.
BASI Basi comes from sugarcane extract and samak, a plant commonly grown in Ilocos region. The juice from sugarcane stalks are collected and boiled in large, open kettles. The brew is poured into earthen jars (burnays) and, once it reaches room temperature, the samak leaves, bark and fruit are added. the mixture is stirred and poured into a jar that is tightly covered with banana leaves to allow fermentation. After the aging period, the basi is then transferred to bottles.
Basi is the official drink of the Guling-Guling merrymakers because of its enervating effect.