Saturday, December 22, 2012


palapa (pa-lá-pa; Maranao condiment) [n.] a mixture of thinly chopped sakurab (Muslim Mindanao scallion), lots of finely sliced luya tiduk (Philippine bird’s eye chili), pounded luya pagirison (ginger), and some toasted grated niog (coconut). They are combined, pounded, and then stored in a garapon (small jar with cap).

You don't have to go to Marawi City in Mindanao to have a taste of palapa. We find these bottled palapa in one of a Muslim stalls we found in a Muslim Community of Quiapo, Manila.

When needed in cooking, palapa is sautéed first and added with the optional spoonful of condensed milk before palapa is used as seasoning to a particular dish.

A small bowl with a serving of sauteed palapa is a centerpiece on our lunch in a Muslim restaurant nearby the Golden Mosque in Quiapo, Manila
Palapa is an ever-present essential ingredient in the Maranao cuisine, it would transform the Muslim dishes to become enticingly reddish in color with much piquancy in taste. If Bicolanos are known for their spicy hot dishes, the Maranaos are far more than that.

Bottled palapa prepared and sold by Maranaos in ubiquitos Muslim stalls nearby the Golden mosque in Quiapo, Manila.

If Bicolanos are known for their penchant on chili, wait till you experience how hot also is the Maranao cuisine.

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