Maranao Specialty

Pagana consisting of the following staple food from Lanao Province 

Kuning or turmeric rice

Broa or cake (like mamón),

Badak or jackfruit cooked with palapa 

Bakas or smoked whole tuna cooked with coconut milk, Tuna is skinned, soaked in brine, individually skewered in bamboo sticks, and then smoked slowly over a griller high above coconut husk embers. Eaten as is, bakas can also be cooked in coconut milk and sayote leaves or mashed with egg and palapa to make into patties for deep-frying.
Dyalok or chicken cooked with palapa,

Carabeef randang (similar to Indonesian beef rendang),

Lukatis or sugar-coated pretzels

Dodol or sticky black rice candies.

Tilapia wonderful dish of a char-grilled, cooked in coconut milk and turmeric sauce

Palapa An ever-present essential ingredient in the Maranao cuisine, palapa is a mixture of toasted grated coconut (right), bird’s eye chili, chopped shallots and ginger. It is much like the Indonesian sambal in use.
Pusan or shrimp paste (That’s bagoong alamang to the Tagalogs and guinamos to the Visayans) is also an essential condiment in the Maranao cuisine.
Sakoreb or scallions are an indispensable ingredient in Maranao cooking, preferred over onions.

Tabun-tabun and marinaut or native lemon Two essential ingredients in making fish kinilaw (ceviche)The dagta or milky fluid of the tabun-tabun is mixed with the raw fish to neutralize its lansa or fishy taste, while the marinaut’s juice is the souring agent to cook it.
Paria these green tomatillo-looking veggies are actually a variety of ampalaya (bitter gourd) They are cooked basically the same way as the regular ampalaya, sautéed with bagoong with other veggies to make pinakbet.

Tiyatug made with a batter of flour and egg, placed in a large ladle (traditionally half a coconut shell) perforated with many tiny holes (like in a shower head), and then this is dripped in a circular motion onto a vat of hot oil for deep-frying till crispy and golden brown. When cooled, syrup is poured over it and then rolled into a tube.
Barubod is a suman made of purple-colored sticky rice flavored with durian.
Badak Unod Langkâ seeds are sold separately, to be boiled and eaten as well.
Puto a banggala Cassava cupcakes,steamed in milk cans with perforated bottoms. The grated cassava is mixed with coconut meat strands and sugar.
Pater or rice with a viand wrapped in banana leaf

Katulyong wrapped in coffee-leaf ,cooked in coconut milk (both katulyong and tilapia from Lake Lanao)

Piaparan curried in turmeric usually chicken with coconut sautéed in fresh palapa.