The Manóbo is particularly poor in cooking utensils. With the exception of a very occasional iron pot, and a much less frequent pan, he has none of the kitchen apparatus of more civilized peoples.
The earthen pot of his own manufacture is his mainstay. It resembles the ollas or earthen pots used so universally throughout the Philippines. In addition to this there is used, though very rarely among the remote Manóbos, an imported cast-iron pan.5 It is from 5 centimeters to 10 centimeters in depth and from 25 centimeters to 40 centimeters in diameter, concave, and of the poorest material. It is used for general cooking, for dyeing, and for making a sugar-cane beverage. As it is not provided with a cover, the leaves of the bamboo are used to keep the soot and dirt out and to keep the heat in, especially in steaming camotes and taro.
5Called ki-ú-ja.
When there are not enough pots for the cooking, as on some exceptional occasion, green bamboo internodes with one end open are brought into requisition. Bamboo of the variety known as bo or bóho, is preferred, for it gives an extra delicate savor to the contents, as I can testify. Even upon ordinary occasions, fish or meat is sometimes cooked in bamboo for the same reason. The pieces of bamboo are put into the fire in a slanting position, the open end being stopped with leaves. They are turned around occasionally till they are burnt nearly through. The contents are removed by splitting the charred joint into strips. These strips are usually given to the expectant children who scrape and lick them clean.
I once saw the bark of a tree used for cooking rice, but without success. I was assured that for cooking meat or fish it would answer admirably.
A ladle, with a handle of wood or bamboo and a head of coconut shell, is about the only article that the Manóbo ordinarily has to serve the purpose of spoons and forks. In the absence of the coconut ladle, he employs the bottom of a bamboo internode to which has been left attached a strip that serves as a handle. For stirring the rice he uses a little paddle made out of a flat piece of wood, or if he has no paddle he uses the handle of his coconut. A coconut shell is used for a water cup, though, if he has an imported glass, he will offer it to visitors.
No rags are employed in the cleaning of plates and other dishes. At times a few leaves are required to clean out the iron pan, but for plates and bowls and other utensils a little cold water and a little rubbing with the hand are sufficient.
The Manóbo uses no tablecloth nor has he any of the appurtenances that equip a modern table, except plates, bowls, and, perhaps, a glass.
Of plates he frequently has too few for his family. Bowls are still scarcer. Many and many are the houses which I have visited that could not boast of a single bowl; the same may be said of glasses. This is due to the exorbitant prices charged for them.
As a substitute for plates, the Manóbo uses platters of bark from the sago6 and other palm trees. It may happen on the occasion of some big festivity that he still finds himself short of plates and platters, so he utilizes his low panlike weaving baskets by lining them with banana or other leaves and putting them on the table loaded with rice. Should all these not be sufficient for the number of his guests, he spreads out a few banana leaves in the center of the table, or on the floor, and lays the rice upon them.