As the sun sets on the final day of Ramadan, Muslims across the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM) eagerly prepare for the feast of Eid’l Fitr.
This annual celebration marks the end of a month-long period of fasting, prayer, and reflection, and is a time for families to come together and enjoy delicious meals.
Eid’l Fitr is celebrated across the Philippines, but the dishes and delicacies served in the different provinces of BARMM are uniquely prepared and reflect the diverse cultures and traditions of the region.
Let us take a look on how Eid’l Fitr in different provinces in BARMM is being celebrated through food:
In Maguindanao, a province located in the heart of BARMM, one of the most popular dishes during Eid’l Fitr is the linigil, a dish cooked with chicken and fresh coconut milk seasoned with palapa, turmeric, and other herbs. The palapa is made of grated coconut, fried chilies, onions, garlic, and other herbs.
Pastil, a budget meal of rice topped with sautéed shredded meat (usually chicken or fish) wrapped in a banana leaf, is another favorite during Eid’l Fitr.
The tapay, or fermented rice with yeast, is also a popular delicacy during this occasion. Other delicacies served by the people of Maguindanao include dudol, tinumis, tinadtag, p’lil, and kumukunsi.
Lanao del Sur is known for its flavorful and spicy cuisine, and during Eid’l Fitr, one of the most popular dishes served is randang. This dish is slow-cooked with coconut milk and blended with spices until the meat is tender and infused with flavor.
Another staple dish of the Meranaws during Eid’l Fitr is the piaparan, a chicken cooked in a coconut milk-based broth with garlic, onions, ginger, turmeric, spring onions, and other spices.
The southwestern part of the Philippines is home to different island provinces such as Sulu, Tawi-Tawi, and Basilan. These provinces are inhabited by a diverse mix of cultures, including the Tausug, Sama, and Yakan people.
According to Luz Halud, a Tausug from Sulu, the people of Sulu and Tawi-Tawi celebrate Eid’l Fitr with different delicacies, and after the prayer, a dulang or low-dining table setup is prepared with different foods and delicacies, with its main dish, the tiyula itum.
Tiyula itum or black soup is a dish usually served on special occasions. Its black color comes from burnt coconut meat, which flavors the dish, along with other ingredients such as beef, ginger, turmeric, onions, and lemongrass. This ethnic group also prepares kurma, kalliya, piyanggangg manok, and piyassak.
The Yakans, on the other hand, prepare and cook delicacies during Eid’l Fitr such as the lokot-lokot and the panyalam. Lokot-lokot or ja (fried noodles) is made of rice flour, which is fried until golden and crunchy. It’s shaped like a roll or triangle. Another staple in this province is the panyalam, a fried pancake that completes the Yakans’ Eid’l Fitr feast.
Eid’l Fitr is a time of joy and celebration for Muslims across the BARMM, and the delicious dishes and delicacies that are uniquely prepared in each province are a testament to the rich and diverse cultures that make up this region. These mouth-watering delicacies not only satisfy the taste buds but also reflect the region’s unique identity and heritage. (Aisah Abas/BIO)
