Satti has sting. Satti has class. Satti has soul.
Of all the food that I can bring to
Satti to me represents what
Think of satti as the forbidden fruit which has the state of being forbidden as its main attraction. It’s like a chocolate cake to a dieter, steak to a vegetarian, a beautiful parishioner to a priest; and needle to a balloon.
Non-Mindanaoans who have tasted satti call it ``pagkaing apoy’’ and therein lies the temptation to taste it. The knowledge that its peanut-based-soup is spiced up with loads of siling labuyo – but which also taste sweet -- is what draws the un-initiated to satti.
What adds mystery to this food is the fact that its recipe is a well-guarded secret handed down by an Indian-Arab to a Chinese-Muslim family in Sulu. Yes, I’ve seen some recipes in the Internet, but I dare you to compare them with the satti in Zamboanga and which we now have at the
Thus, satti has history and mystery boiling in its red-blood spicy soup.
It also has wide popularity in
Many Asian countries also serve their satay with regular rice, but it is only in the
Furthermore, it is only in the
So, on the whole, you have a gastronomic experience not only unique but one taken on the wild side as well.
I have already tasted the different varieties of all the satays in different countries in
Go ahead; admit it, what is forbidden almost always taste better ….