Coinciding with the celebration of the Muslim festival Eid’l Adha, the Department of Tourism (DOT) launches the Halal Culinary Tourism series that introduces the initiative and showcases unique culinary finds in Mindanao. The video series can be viewed by the public on the Department’s social media platforms including Facebook, YouTube and Instagram starting today.
Healthy herbs and spices used for cooking Halal dishes from
Babu Kwan restaurant in Cagayan de Oro City. Photo courtesy of the Department of Tourism
Tourism Secretary Berna Romulo-Puyat said that the development of Halal Culinary Tourism aims to promote the culinary heritage of Mindanao and the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM) and consequently its destinations.
“Food is an important part of a tourism experience. It gives us a glimpse of a place’s culture and heritage. Through the development of Halal Culinary Tourism, we are encouraging the discovery and familiarity with the traditions of our Muslim brothers and sisters,” said Puyat.
The Secretary explained that Halal, which means ‘permissible’, is something that is clean and good for the health. “Halal is not exclusive to Muslims, it is for everybody. This is what we want to introduce through this project,” she added.
Bay Tal Mal’s Tiyulah Itum, a stew dish with braised beef or goat, originated from the Tausug tribe. Photo courtesy of the Department of Tourism
The Mindanao Halal Culinary Tourism is a project of the DOT with the Brunei Darussalam–Indonesia–Malaysia–Philippines East ASEAN Growth Area (BIMP-EAGA).
Aside from promoting the culinary heritage of Mindanao and familiarity to its culture, the project also aims to document culinary practices of the area; create experiences and attractions by local government units (LGUs) and private enterprises for tourists; and promote Halal Tourism industry in the regions of Mindanao through culinary and heritage mapping.
Featured in the launching video of
the campaign are Halal-certified and Muslim-friendly establishments across
Mindanao Regions. These include: Black Seed Burger in Davao City, which
features “black seed” on burger, a traditional herb among western Asian culture
that is believed to have medicinal values; SpiChef in Davao City, which offers
the Mango Pineapple hot sauce, an innovation of fresh and natural herbs and
spices; Bay Tal Mal in Zamboanga City, which offers traditional Moro cuisines
like Tiyulah Itum that is usually
served during special occasions; and Hashy’s Cuisine in Cotabato City in BARMM,
one of the pioneering Halal-certified sites in the region. Its culinary
highlight is Sinina Kambing, a
traditional Maguindanaon dish.
The Sinina Kambing from Hashy’s Cuisine in Cotabato is a
Maguindanoan delicacy. It is stewed goat meat cooked using local spices. Photo courtesy of the Department of Tourism
The Mango Pineapple hot sauce is one of the Halal based
condiments made by SpiChef in Davao. Photo
courtesy of the Department of Tourism
A hearty Halal dish is about to be served in Tambilawan Kamayan Restaurant in General Santos City. Photo courtesy of the Department of Tourism
Also featured are: Babu Kwan and Torogan Kape in Cagayan de Oro City, Pater al-Kuwait House of Palapa in Iligan City, Dennis Coffee Garden in Zamboanga City, Mama Ping in Cotabato City, Tambilawan Kamayan Restaurant in General Santos City, and Radin’s Guinamos in Agusan del Sur.
The Halal food tourism program
promises to provide tourists with a unique and flavorful experience.
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