“Ati-Atihan”
MAPEH Group 2 presentation
Where does Ati-atihan originated?
• The Kalibo Santo Niño—Ati-Atihan Festival, also simply called Ati-Atihan Festival, is a
Philippine festival held annually in January in honor of the Santo Niño (Holy Child or
Infant Jesus) in several towns of the province of Aklan, Panay Island. The biggest
celebration is held during the third Sunday of January in the town of Kalibo, the province's
capital.
• The festival consists of religious processions and street-parades, showcasing themed floats,
dancing groups wearing colorful costumes, marching bands, and people sporting face and
body paints. The street parade is known as Sadsad, which is also what the locals call their
way of dancing where the foot is momentarily dragged along the ground in tune to the beat
played by the marching bands. It has inspired other Philippine Festivals such as Dinagyang
of Iloilo and Sinulog of Cebu, thus, it is known as the "Mother of All Philippine Festivals."
Ati-Atihan Festival Costume
• One of the most distinctive and memorable aspects of the Ati-Atihan Festival is the elaborate and colorful costumes
worn by participants. These costumes serve as a way for people to honor and celebrate the indigenous Ati culture.
• The Ati-Atihan Festival costumes often take inspiration from traditional Ati clothing. They feature bright colors and
intricate patterns.
• Participants may wear costumes made of cloth or other materials like feathers, beads, and other decorative elements. The
locals also usually make the costumes by hand. As a result, it takes weeks or even months to create the said costumes.
• In addition to traditional Ati costumes, participants may also wear costumes inspired by other cultural traditions. They
can also wear costumes meant to be playful and fun.
• People let loose and have a good time during the festival, and Ati-Atihan Festival costumes play a huge role in this.
• Overall, the Ati-Atihan Festival costumes serve as testaments to the creativity and ingenuity of the Ati people. They’re
also integral to the celebration. Lastly, they serve as a visual feast for the eyes and a festival highlight for participants
and spectators.
What Does the Term Ati-Atihan Mean?
• The term “Ati-Atihan” comes from the Hiligaynon language spoken in
Panay, where the festival takes place.
• It specifically came from the words “Ati,” referring to the indigenous Ati
people of the island, and “Atihan,” meaning “to make a noise” or “to
make a commotion.”
What Do the Participants Shout in the Ati-
Atihan Festival?
• During the Ati-Atihan Festival, participants often shout phrases such as “Hala Bira!” and “Viva Señor Santo
Niño!”
• People shout these phrases as part of traditional dances. The phrases also serve as a way for participants to
show their enthusiasm and excitement.
• “Hala Bira!”, a phrase commonly shouted during the Ati-Atihan Festival, comes from the Hiligaynon language.
It means “Let’s go crazy!” or “Let’s party!”. It also expresses joy and excitement during the celebration.
• On the other hand, “Viva Señor Santo Niño!” shows devotion to the Santo Niño, the child Jesus. He’s the
patron saint of the Ati people and is central to the festival.
• The phrase means, “Long live the Lord Santo Niño!”. It honors and celebrates the faith of Jesus’ followers.
• Overall, the phrases shouted during the Ati-Atihan Festival serve as a way for participants to express joy and
enthusiasm. It also shows their devotion and serves as an essential part of the celebration.
Ati-atihan festival dance video
Ati-Atihan Festival Place: Kalibo Delicacies
• Kalibo is not just famous for its amazing beaches. You can
also try a lot of fantastic food during the Ati-Atihan
Festival.
• Here are delicacies in Kalibo worth trying:
ati-atihan festival Inubarang
Manok
It was a pleasant surprise to discover that the core of a
banana stalk, known as ubad, can be a tasty ingredient
when cooked in coconut milk.
When combined with native chicken, gata, and
lemongrass, you get a stew-like dish with thick and
flavorful soup.
The traditional Philippine coconut milk or gata adds a
rich and distinct taste to the dish. Meanwhile, the
chicken becomes tender and succulent as it cooks.
Lastly, lemongrass or tanglad adds a refreshing hint of
tanginess to the overall flavor profile. This dish will
delight your senses with its satisfying blend of flavors
and textures.
ati-atihan festival Binakoe
or Binakol
Binakoe refers to a traditional dish cooked inside a new
bamboo node. It involves native chicken, onions,
lemongrass, and aeabihig leaves as the main ingredients.
The aeabihig leaves provide a souring agent, giving the
dish a flavor profile similar to sinigang, a famous soup in
the Philippines.
This dish appeal to those with Tagalog palates, as it
features flavors and ingredients commonly found in the
region.
When served with a hot plate of rice and an ice-cold soda,
a steaming bowl of binakoe makes for the perfect lunch.
Combining the warm and savory dish with the refreshing
beverage will also satisfy your appetite and refresh your
senses.
ati-atihan festival Inday
Inday
This simple dessert features sticky rice flour or
malagkit, cooked in hot water. As a result, it
produces a soft and chewy patty.
Then, cooks top it with a sweet and flavorful mixture
of bucayo. Bucayo refers to gelatinous coconut meat
simmered in water, muscovado sugar, and coconut
milk.
This results in a beautiful blend of textures and
tastes, with the sticky rice flour patty’s smooth and
blandness contrasting the rich and sweet topping.
Combining these flavors and textures makes for a
delightful and satisfying dessert.
ati-atihan festival Linapay
or Tinamuk
This wonderful dish has similarities to two
other dishes found in Camalig, Albay, and
best enjoyed during the Ibalong Festival:
pinangat and inolukan.
The main difference between these dishes
lies in the filling. In this dish, cooks wrap
ueang (pounded freshwater shrimp), and
gawud (young coconut meat) in gutaw
(taro) leaves. Then, they cook it in coconut
milk.
ati-atihan festival Latik
This native delicacy delightfully combines
different textures and flavors. It mainly features
suman, a type of kakanin in the Philippines.
Cooks make suman by cooking glutinous rice.
They then top the suman with grated coconut and
latik, a watery caramelized sugar.
Then, the cooks wrap the suman in banana leaves.
Next, they steam it. Unlike the traditional
elongated suman this bite-sized version measures
around three inches long. You can buy these
treats at local markets or the pasalubong center at
the Kalibo airport.
Thank you for listening
