Cooking from the Bangsamoro region of Mindanao, grouped together here because the traditions share ingredients rather than because they are the same. Coconut, turmeric, ginger and chilli run through all of them, but each group has its own base: Maranao palapa, Tausug burnt coconut, Yakan toasted rice. Every recipe on this site is halal.
All 11 recipes
Beef Randang (Rendeng)
This Beef Rendang is a Maranao style version on the Indonesian 'Beef Randang' spicy meat dish originating from Minangkabau region in West Sumatra Indonesia.
Chicken Papar (Pia-paran)
is an authentic meranao cuisine that's tasty and spicy at the same time. Mostly found in the island of Mindanao, specifically Marawi City, Iligan City, and Cagayan de Oro City.It has a unique taste thats both creamy and spicy at the same time, the chicken together with the spices beautifully blends together topped with generous amount of grated coconut meat, making it both eccentric and lusciously mouthwatering.
Palapa
The Maranao condiment from Mindanao: native scallion bulbs, ginger, chilli and toasted coconut pounded into a fiery relish. A spoonful goes beside rice, grilled fish or chicken.
Beef Kulma
A mild Maranao beef curry in coconut milk and ground peanuts, scented with turmeric and lemongrass. Gentler than rendang, and usually served at gatherings alongside rice.
Chicken Kagikit
Maranao shredded chicken sauteed with palapa, turmeric and coconut. Kagikit means shredded - the chicken is boiled, pulled apart by hand, then fried hard so the edges crisp.
Fresh Palapa
The raw, uncooked form of the Maranao condiment: sakurab, ginger and chilli pounded together and eaten the same day. Sharper and hotter than the cooked version, because nothing has been mellowed by heat.
Palapa sa Gata
The wet version of palapa, loosened with coconut milk instead of bound with toasted coconut flakes. Softer and richer than the dry kind, and it spoons more easily over rice.
Pamapa Itum
The Tausug burnt coconut spice base from Sulu. Grated coconut is toasted until almost black, then pounded with lemongrass and garlic. It is what gives tiyula itum its colour and smoky depth.
Tiyula Itum
Tausug black soup from Sulu: beef simmered with burnt coconut, lemongrass and ginger until the broth turns dark and smoky. Traditionally mild rather than fiery, and served at gatherings.
Junay
Rice cooked with coconut milk and toasted coconut, then wrapped in banana leaf. A portable packed meal from Sulu and Basilan, usually eaten with a boiled egg or fried fish.
Kaliya
A Yakan chicken dish from Basilan, cooked with turmeric, lemongrass and coconut, and thickened with toasted ground rice. It is the centrepiece of the dulang platter served at gatherings.