HUMANITIES 1 ART OF MUSLIM FOOD AND COOKING

TITLE: Mangan Tanu! (Lets 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 sauted on another pan. When the chicken is cooked, it is transferred to the sauting 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 sauting 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 Tboli- 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. Its 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 Quran. Foods not included in this list are Haram, (Holy Qur'an, 5:3) meaning forbidden by Islamic Law. Pork and pork byproducts 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. Its 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/gensaneats-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 Citys 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-ofthe-1 Peter G. Gowing, 1979, Muslim Filipinos - Heritage And Horizon Felice P. Sta. Maria, 2006, The Governor-Generals Kitchen Philippine Culinary Vignettes and Period Recipes (1521-1935)