Category: 03-BARMM-Scrim

Fish Kaliya, a Yakan pride in culinary. Used to be served only during special occasions. Cooked with turmeric, ginger, and coconut milk.

Introducing one of Tawi-Tawi’s favorites, the Okoh-Okoh. Should be made from fresh catch Sea Urchin, stuffed with rice and a salt to taste and boiled to cook. Sea foods at its finest.

Tiyula Itum or Black Soup is prepared with beef or goat meat, cooked with lemongrass, ginger, turmeric, chill to taste and charred coconut meat. The burnt coconut makes the soup black producing a unique signature taste. A dish and a culture alike for Tausug people.

Maguindanaon specialty, the native chicken cooked in coconut extract, turmeric and curry powder, ginger and lemon-grass

Piaparan/pipaparan or piarun is a Maranao style of cooking where meats like chicken or beef and seafood like fish or shrimp is cooked in a coconut milkbased broth with garlic, onions, ginger, turmeric, spring onions, birds eye chillies, shredded coconut, vegetables and spiced with palapa. Piaparan also means shredded coconut in Maranao.