muslim foods in mindanao
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HUMANITIES 1
ART OF MUSLIM FOOD AND COOKING
TITLE: Mangan Tanu! (Let’s Eat!): A selection of Muslim food and its art
OBJECTIVES:
To characterize the art and the culture behind the food of the Muslims in
Mindanao especially in Davao City
To trace the processes and beliefs behind on every dish that we are
featuring
To determine the sources of the art and the aesthetics that derive from the
stages of their food preparation
To define the differences of the cuisines of the different Islamic tribes of
Mindanao who are also present in Davao City
To classify the different dishes of our Muslim brothers and sisters to the
tribes who made it famous
OBJECTIVES WILL:
Help us appreciate the cuisines and the processes used to prepare dishes
by our Muslim brothers and sisters
Make us more open to the different indigenous palates that we have never
tasted before such as the cuisine of Muslims
Help us learn the techniques and the art of Muslim cooking that are not
only found in ARMM but also all over Mindanao such as Davao City
Make us understand better the culture and the eating customs of our
Muslim brothers and sisters through food
Help us become passionate on keeping the art of Muslim food alive
DISCUSSION AND REVIEW OF RELATED LITERATURE
DUDUL
Dudul is a sweet delicacy of the Maguindanaon Muslim tribe that is
typically served during gatherings or kanduli. It is made from ingredients
such as coconut butter, brown malagkit, sugar and some fruits like durian
(the purpose of which is to give the dudul its flavor). These ingredients are
native and readily available in Mindanao.
The process of making a dudul is a long and painstaking one. According
to Aling Jo, the person whom we asked to cook it for us, a Maguindanaon
Muslim herself, a dudul that is prepared 12:00 in the noon will
approximately be cooked by 7:00 in the evening, and will even take longer
for most grand ceremonies. The fact that it requires such great effort to
prepare it makes it an almost indispensable part during celebrations. It
connotes perseverance and hard work.
Despite being a wide favorite for most Mindanaon Muslims, the dudul is
not something that most Muslims can afford. There are only a few
individuals who are skilled in cooking it, and most often, only rich Muslim
families can afford to hire them. In the case of Aling Jo, she learned the art
from her mother, who in turn, learned it from her ancestors.
There are beliefs held by the Maguindanaons concerning the process of
cooking the dudul. For one, the cooks try to limit their conversations as
they believed it will cause the dudul to lose its taste. There is also the
practice of prohibiting as much as possible anyone besides the cooks to
see the cooking itself because this is believed to greatly diminish the
sweetness of the dudul.
The dudol, with its creamy and sticky texture, is whisked through the use
of a kaluda, a wooden ladle approximately the size of a man. Traditional
cooks would mix lots of coconut butter into the concoction to keep it from
sticking to the pan, but cooking oil will do too. After it is cooked, it is
wrapped with a greased banana leaf and then served cold.
PASTIL
Pastil is a Maguindanaon delicacy which is not only famous in Maguindanao and
Cotabato area but also in different places around Mindanao. It is steamed rice
topped with meat and wrapped in a banana leaf. Often, chicken or fish meat is
used for pastil but beef meat can also be used. It can be eaten directly or paired
with another viand. Pastil is consumed on a traditional way by peeling the
banana leaf and is eaten like suman or it can be used with a spoon and fork in
some eating places. The steps in preparing pastil is quite simple but the art of
wrapping it in a banana life is the one that makes it distinct from Western-style
fast food which are placed in plastic containers. The first step of preparing pastil
is to shred the chicken or other meats like fish or beef cooked in garlic, onions,
ginger and other spices and seasonings into small pieces. Then after shredding
the meat, the banana leaves are put into surface and is coated with cooking oil or
sauce from the prepared meat. After the leaf is coated, steamed rice is placed on
the leaf. Next, the meat is placed on top of the rice in the leaf. Lastly, it is
wrapped and the process of making pastil is done. The delicacy is not only
famous among the members of the Maguindanao tribe but also to other
Islamized tribes in Mindanao like the Maranao. In Lanao, where the Maranao
people came from, the dish is called patir. The dish is very popular among
students and budget-conscious people who want to fill their growling stomachs at
a reasonable price and the pastil of the Maguindanao people is one of the foods
that can be eaten on the go without using utensils.
CHICKEN PIAPARAN
This Muslim cuisine specifically belongs to the culinary affluence of the
Maranaos, a Moro ethnic group predominantly located in the island of Mindanao
whose name translates in English as “people of the lake” that denotes to the
geographical landmark in their home region which is Lake Lanao. Chicken
Piaparan, as also commonly observed with other Maranao dishes, is visually lush
with the shade of yellow that is primarily due to one of the staple Maranao
ingredients called kalawag (pulverized turmeric) which they believe to have
medicinal properties. It also contains an indispensible ingredient in most of their
dishes called palapa which could also be eaten raw as an appetizer. Palapa
consists of ginger, chili (labuyo and bell pepper- Maranaos prefer to use them in
generous amounts to intensify the spice) and shallot (natively known as
Sakurab). Another ingredient is the Papar which refers to the grated coconut
meat that is not pressed, leaving its natural juice within. Traditionally, native
chicken is used as the main meat ingredient of the dish but due to its paucity and
costliness especially for those Maranaos who live in metropolitan areas, the
usage of commercial poultry chicken is acceptable. It is also to be noted that
Piaparan dishes can deviate from the usual chicken meat ingredient as long as it
is not barred by Halal, the Islamic law governing the foods they eat. Minor
ingredients of the dish includes onion, ginger and optional seasonings such as
salt and black pepper. The process of cooking this dish begins with boiling the
chicken in water mixed with Kalawag until the chicken blood has been internally
rid of. While the chicken is being boiled, the Palapa, onion, ginger and the other
optional seasonings are sautéed on another pan. When the chicken is cooked, it
is transferred to the sautéing pan leaving the chicken broth with kalawag aside to
be served as the soup component of the dish. The Papar is also added together
with an additional kalawag in order to bring flavor to the dry component of the
dish. The ingredients in the sautéing pan are then mixed until it turns yellowish as
brought by the natural coloring element of the kalawag. After which, both the dry
and soup component of the dish is served.
FINDINGS AND CONCLUSION
Beyond the usual unpleasant notions towards the minority of our Muslim
brothers and sisters, there exists a magnificent work of art essential to their
culture and tradition. This delightful creation is exemplified by their daily pursuit of
fulfilling their primary need that is food. The wide array of Muslim delicacies
ranges from the most typical to more sophisticated, hard-to-prepare cuisines and
exclusively Muslim cookeries. The study of which makes our mouth water for that
distinct full-flavored tastes only the Muslim can artistically craft
Fortunately, Davao City offers a rich diversity of Muslim tribes,
Maguindanaon, Tausug, Subanen and T’boli- more than enough to substantially
characterize the culture and art of Muslim Food. After sometime of immersion
with the community in Barangay 23-C in Boulevard and visitation at the Islamic
Center in Front of SM City Davao, we actually experienced cooking and culinary
adventure the Muslim way. It’s been a pleasure as well as an opportunity for
learning being in search for knowledge and information about this flourishing
local art in Davao.
“Halal” which means “permitted” or “lawful” are Islamic dietary guidelines
which enlists specific foods to which are allowed to be consumed by Muslims
according to the Qur’an. Foods not included in this list are “Haram”,
(Holy Qur'an, 5:3) meaning “forbidden” by Islamic Law. Pork and pork by-
products as well as alcohol and Intoxicants are some of the more highly refrained
food by the Muslims.
Given this standing rule in their faith, Muslims in Mindanao resort to a
strict preparation in food that is Halal and at the same time available with a
sufficient source. Raw ingredients from poultry, cattle, fish and from our native
food stuff which is rice or flour are more commonly used.
Any other Filipino food makers use the same ingredients but the unique
processes, customizations and the culture incorporated therein as done by the
Muslim cooks make Muslim food indeed special. In this light, we view in a special
manner that Muslim food is certainly an art.
The Distinguishing Features of Muslim Food is the YELLOW COLOR, the
intensity of its chilly hot taste and for pick-a-pica foods its deliberate sweetness
through ample sugar. Generally speaking, the use of coconut milk in Muslim
foods is peculiar. Muslims usually make foods which have long life spans and are
easily preserved.
Tracing the roots of this Filipino Muslim, food preparation is directly
entwined with the Islamic Faith. Specific dishes which are viscous and compact
like the DUDOL are specially prepared for occasions to signify the strong bond of
family members. The ceremonial offering of an animal to be slain for food is
called “SUMBALI” in the local Muslim dialect. This is done by saying a verse of
prayer of thanksgiving to Allah before actually slaughtering the animal, say the
Chicken used for cooking Pastil.
After food is served, the time to savor its taste comes. Eating is a special
matter of faith in Islam. Muslim dietary practice is fundamentally about obeying
God. All practicing Muslim believers obey God Almighty by eating the allowed
foods (halal) and avoiding the forbidden foods (haram). It has been stated in
Islam teaching that one must think and contemplate in every item of food eaten
by remembering God the creator the Designer, The Organizer and the Provider.
Moreover, it is important to eat only when you are hungry. When you do eat, you
should not eat in excess. A true Muslim also must think of the hungry when
eating.
Major holidays in the Islam Religion feature a sacred role of food feasts
and fasting. Ramadan, the fasting month provides Muslims to perform acts of
self-denial and pious works of charity and penance. It is during this time when
our Muslim brothers and sisters will have to restrict their food intake during the
time when the sun is up. As a result, they need to prepare food at night and early
in the morning. As researched, this is the perfect time when a study on Muslim
delicacies should be studied since there is a plenty of subjects to be covered.
After this, Eid al-Fitr, the feast of end of Ramadan is celebrated.
Muslim food and preparation is clearly established by its strong
foundations anchored in communal faith, action and tradition. The process of
passing on the knowledge from the earlier generations to the next was achieved
primarily through observation and direct teaching. Up to date, the makers of this
wonders turns out to be our peers, guys and gals of our age. We can therefore
conclude that the continuity of this art through food in secured at the very least.
Its notable also that here in Davao City, the food preparation has evolved
from its origins in the provinces of Cotabato, Maguindanao and Lanao. Cooks of
a Halal restaurant in Davao City admitted that a lot has changed from the original
traditional recipe and ingredients. It has to adapt the commercial demands in this
highly-urbanized area which commands a shift from the genuine food towards a
more viable style of cooking.
It is therefore a challenge for everyone to help maintain this art that our
brothers and sisters humbly own and gladly share with us. On our part as mere
viewers, it is an eye-opener that there is indeed something superb here in the
South. It’s not just killing, war and unrest. Instead of dropping you jaw criticizing
Mindanao as a place of terrorism, try to put your taste buds to test with what this
people you know can bring you to the table.
By this study, we have opened our palates to a new wonderful world of
Muslim luscious delicacies which speaks more than its deliciousness but more of
its tradition. We have appreciated the artistic processes which we discovered to
be rooted in culture and faith. We are inspired by the sustained development of
the Muslim love for food by the way the knowledge is transmitted continually. And
lastly, we prove to ourselves that finding art is in the tip of your tongue, that
Davao is not only where life is, but also where Muslim Food is, and so therefore,
where art is.
DOCUMENTATION
PASTIL
DUDOL
CHICKEN PIAPARAN
REFERENCES
Jesse Pizzaro Boga, November 11, 2011, Pastil Please, March 10, 2012 8:35
pm, http://www.mindanaotimes.net/pastil-please/
No Author, August 19, 2005, Reflections of a Malaysian peace builder in
Mindanao, March 10, 2012 8:37 pm, http://www.timawa.net/forum/index.php?
topic=14130.0;wap2
Gay, June 10, 2011, GenSan Eats #7. Pastil or patil at Plaza Heneral Santos,
March 10, 2012 8:40 pm, http://ascientistinthekitchen.net/filipino-food/gensan-
eats-7-pastil-or-patil-at-plaza-heneral-santos/
Ida Damo, August 24, 2011, Mindanao's Pastil / Patir, March 11, 2012 5:30 pm,
http://www.choosephils.com/read_post.php?cat=food&id=405
No Author, Undated, A taste of Cotabato City’s exotic food, March 11, 2012 5:33
pm, http://sme12.ph/sme12/southbound/cot4.swf
No Author, July 23, 2010, Food for Treats, March 11, 2012 5:35 pm,
http://skiptomaloo.tumblr.com/post/848325796/food-for-treats
Nagasura T. Madale, Ph.D., Undated, Recipes in the Life of the Maranao, March
11, 2012 5:40 pm, http://aratawata.ning.com/profiles/blogs/recipe-in-the-life-of-
the-1
Peter G. Gowing, 1979, Muslim Filipinos - Heritage And Horizon
Felice P. Sta. Maria, 2006, The Governor-General’s Kitchen – Philippine Culinary
Vignettes and Period Recipes (1521-1935)
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