We all know and love Bohol’s “purple gold”—the Ubi. Usually, we enjoy it as a jam (halaya) or in ice cream. But today, I witnessed just how versatile this humble tuber can really be.

I was incredibly honored to be invited by the Bohol Provincial Tourism Office to serve as a judge for the Ubi Cook Off 2025, held at the Bohol Showcase Center. It was a highlight of this year’s Ubi Festival, celebrating our rich agricultural heritage and culinary creativity.

A Battle of Flavors

The competition was fierce and divided into three exciting categories, each showcasing a different side of Ubi:

• The Professionals (Desserts): It was a battle of the titans. Top-tier resorts like The Bellevue Resort, Henann Resort, and Best Western Plus The Ivywall Resort brought their A-game, presenting Ubi desserts that were as visually stunning as they were delicious.
• The Students (Appetizers): The future of Boholano cuisine is safe! The student category wowed us with innovative appetizers that proved Ubi has a savory side worth exploring.
• The Home Cooks (Main Dishes): This was comfort food elevated. The home cooks incorporated Ubi into hearty main dishes, adding a unique texture and flavor profile to local favorites.

The Verdict

Judging wasn’t easy. The creativity on display was off the charts. What struck me most was seeing Ubi transformed from a simple root crop into gourmet masterpieces.

A huge congratulations to the organizers and all the participants for a successful event. You’ve proven that when it comes to Bohol Ubi, the possibilities are truly endless.