Papait ala Zafra
The key to delicious papait (or in colloquial English, savory goat innard stew) is goat bile. Without it, papait with its mélange of sweet and savory ingredients, the odd meat bits and goat parts, some herbs, a lot of ginger and spices, becomes a simple, tasteless affair.
Papait is Ian Zafra's favorite dish. But for the songwriter-slash-erstwhile axeman of SATI, the dish is more than that. Read on and know what Ian puts into that delicious bowl of steaming hot stew called his life.
BITE: Okay, first off... Situational question: You're in Boracay, clad only in board shorts, with a cold drink in your hand when suddenly, two women in skimpy bikinis come along. The first is a good friend you see everyday -- at the workplace, gym, bar, or -- whatever. The second is your childhood crush, looking every bit as the girl of your dreams, only more endowed and appealing than twenty-two years ago. Who do you say 'hello' to first?
Ian Zafra: (Takes a Johnny Bravo-esque pose and says loudly to himself) Hellooooo --- Mama! Hoo-hah!
BITE: (Laughs) Okay, seriously now. You haven't really been out of the loop, but you haven't logged in your playing time. What keeps you busy these days?
IZ: Quite a lot, actually. There's work, and there's the Midweek Sessions, too. I host the show because, basically, I can’t afford a proper host (laughs).
And I'm also working on and off with Jay Young on demos for songs I've written. Also, when I can, I'd go to pocket venues like Iamics and play my songs, just to see if audiences respond positively to them.
BITE: So, contrary to the urban myths of burnout, you're actually working on your music career?
IZ: I'll have to correct you on that bit: Playing music never felt like a career. Songwriting is one of the things I love doing. I guess I was lucky to have great band-mates to collaborate with so my songs could be made. I’m very grateful for that. In terms of my life outside performing and music-writing, I have a lot of catching up to do. But I knew I couldn't stop writing songs. What I did need was a fresh perspective and being able to do things in my own time. I really don't see this as a career. I always feel the need for a creative output. I suppose that is my benchmark.
BITE: How single-minded are you about your music and song-writing?
IZ: It's like this: I can't be faithful to a single songwriting process. It's always arbitrary and polygamous. Maybe because good tunes don't cum (sic) often. But of course, there must be a little courtship and an artful stimulation to get things heated up. Sometimes when the urge cums (sic--again), I'd like to do it in bed, in a chair, bathroom, even on the road on my way to work. Sometimes I start down there -- the melody; sometimes I'd like to work on the lips -- words. It's always important to understand that when you're aroused (inspired), there are no clear-cut policies in love making... er... songwriting. Just hammer it on -– Wham-bam!!!
BITE: Ooo-kay.. moving on... Your day job -- describe how different your music and your day job is.
IZ: Music is like meditation -- I try to speaking from the soul. I pause, sing and understand what I'm about to say before merging it together. In retrospect, my songs then are not the same as what I'm writing now. Some of my earlier stuff had that tinge of vengeance, arrogance and angst streaming through the words. I still appreciate them but that was my youth. A different perspective. I suppose it's true what they say about age... you sort of "mellow" down.
My day-job, on the other hand, is a totally different experience. It's mostly bound to the five senses. It's also very much oriented to the physical, mental, financial priorities. Most often I can't afford to be emotional about my job and the things around it. The challenge is learning to understand how to breath for both sides. Otherwise, it will tilt to one side and you drown.
BITE: What keeps making your life more flavorful from day to day?
IZ: I'm a workaholic, so I like to take my time and appreciate the little things in life. Like, I would spend about an hour and a half -- maybe even more -- getting ready for work. I love to slack off before going to work. Work can be stressful and you'll never know what hits you that day. I don't like the idea of making haste. Haste makes waste. Sometimes it's necessary and inevitable but when it becomes a habit, it's never good.
Also, I write songs, do sketches, draft blog entries for my Midweek Sessions and Indieology webpages, and read books. I like to keep in touch with people, posting 'Joke Of The Day' in YM, and I especially love getting emails from friends in the local music scene. Weekends are always for family. I love my family very much.BITE: And you're still actively engaged in writing music -- or is it an on-and-off thing?
IZ: I'm actively looking for time to write music, if that's what you mean. But the most trying part of it these days is the schedule. It can be very challenging when you have to learn and relearn how to switch between moods and modes versus tick-tock-tick-tock. There are only 24 hours in a day, 7 days in a week. The discipline required between the band and my other priorities can be very demanding. I just had to realign my priorities.
BITE: What sounds better with papait: Steamed long-grain rice (from the caldero), or puso (hanging rice)?
IZ: Rice is best. I can eat papait for every meal of the entire day -- even for the entire week. The only best chef I know for this dish is my uncle Bob.
Like papaitan, things need to simmer for a time before they're ready to serve. Ian says that, music-wise, he'd like to perform again, but states that before that happens, he'd like take time to let things in his life happen naturally and enjoy what he's doing – Midweek Sessions, work and songwriting; taking an hour or two to get ready for work; and taking the weekends off for family time. To take a page out of Ian Z.'s book: With the right mix, and ample time, the papait you'll stew won't just warm your belly, it will feed your soul.
(Note: No goats were harmed in the process of writing this article, nor were any trolls, or bridges involved.)
Penumbra: Thanks to Bite Magazine for the photo!
