Living in Mindanao has given me a chance to explore and taste various and authentic foods everywhere. It brings so much joy to my heart, and I believe in everyone as well. It also filled not only my body but my soul. There is so much more to discover when it comes to food here in the Philippines. We don’t even have to travel that far to be able to taste and try it. We now have tools to help us discover and even try and cook these foods.
Mindanao cuisine is very distinct in terms of flavor compared to the rest of the Philippines. Influenced by Spanish and Malay flavors of nearby Southeast Asian countries, dishes in Mindanao are known for their use of coconut milk and spices like chili, onion, and ginger. Fresh seafood and tropical fruits are also abundant, so this figures a lot in regional dishes.
As the second-largest island of the country, each region and major city has its specialty. Here are just a few famous food travelers commonly associate with Mindanao.
1. SINUGLAW
Sinuglaw gets its name from two popular cooking methods in Visayas and Mindanao: sugba, meaning to grill; and kinilaw, meaning to cook by soaking in vinegar like a ceviche.
Sinuglaw is a popular appetizer that combines grilled pork (sinugba) and raw marinated fish (kinilaw). The acidity of the marinated fish cut the richness and smokiness of the grilled pork belly. This dish is widely enjoyed in Davao, Cagayan de Oro, and many other areas around Mindanao.
2. CURACHA
Curacha is the local Chavacano name given to a species of deep-sea crab commonly found in the waters of Sulu province and waters surrounding Zamboanga City.
Curacha is one of the most iconic symbols of Zamboanga City. It is one of the most iconic symbols of Zamboanga’s seafood delights and is a much sought-after delicacy for locals and tourists. Known as ‘‘red frog crab’’ a bright orange crustacean is usually steamed or boiled and served topped with a thick sweet orange sauce made with coconut cream and secret spices that was popularized by a homegrown restaurant.
3. BEEF KULMA
Beef Kulma is a beef curry dish in the Philippines that closely resembles Korma, it might be where the dish has originated from as the name is very similar. In Mindanao, some call it kulma some kurma and this dish is a curry of tender beef cooked in coconut milk, peanuts, tomato sauce, and curry spices, it’s like a cross between Beef Curry and Kare Kare.
Originating from Mindanao, more specifically in Zamboanga by the Tausugs's, a Muslim ethnic group in the Philippines as well as in Malaysia and Indonesia which explains the close resemblance to the nearly named curry dish. It is considered a special dish and usually prepared on special occasions like Ramadan, having said that it is not restricted on those occasions so it can be easily spotted in Muslim restaurants across Zamboanga.
4. CHICKEN PIYANGGANG
A Chicken Piyanggang is a Tausug dish that consists of chicken stewed with blackened coconut meat and the Maranao condiment called palapa (ginger, chilies, and sakurab) until tender and then grilled. The spices help pack the chicken with intense flavors while the burnt coconut draws out the natural sweetness of the chicken.
5. BINAKI (SWEET TAMALES)
Binaki is a kakanin from Bukidnon. It comes from the word “baki” which means frog. The delicacy may have caught its name due to its appearance. When the binaki is ready to eat, it is wrapped in corn husk and folded in the shape of a frog.
The delicacy is made from ground corn and mixed with the usual ingredients for baking -milk, sugar, baking powder, eggs, and salt. The corn husks are soaked beforehand and steamed for an hour, so it’s ready-to-use once the mixture cools.
You can buy binaki from the street vendors of Cagayan de Oro. Pasalubong stores both in the city and Bukidnon also sell the freshly-cooked snacks.
Food is the great unifier that connects us across cultures and generations. We have all had those moments when we taste or smell some food that reminds us of our childhood. Food can quite literally propel you to another time, another country, another culture without even leaving your table, which is why food culture is one of those ways that we people can connect and relate to one another.
As we grow older, we understand more how food culture can show us a natural appreciation and sense of connection for how food, local ingredients, and traditions can connect us as people — even when nothing else seems possible.
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Article by: Maanne Castillo
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