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Palapa is a very unique dish because of its two-fold purpose and nature. It is the main ingredient in all Maranao cuisines; at the same time, it is also an appetizer for all season. No native Maranao dish is perfect sans palapa and nomeal is that satisfying without it. This two-fold characteristic of a dish is exemplified only by the Maranao palapa and with this; they take pride in founding this one of a kind ingredient-appetizer. “Palapa defines my taste buds. That’s how I love it. It is part of me,” raves a native of Marawi City who is a law degree holder.
The main composition of palapa is ginger, native chili called “sili”, and native scallions called “sakurab”. It can be eaten raw after its ingredients are crushed finely, mixed and blended all together using mortar and pestle. As soon as the components are well-blended, palapa is ready to be served as appetizer in its raw form. How the Maranaos relish this basic concoction because of its spicy, tangy and exotic taste. Smoke will be coming out of your ears and nostrils.
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MAO NING GIDALA SA AKONG AMIGO!!
PALAPA WITH BUILT IN MANOK LOL..
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AKONG AMIGO NGUTANA KUNG NAA BA DRE SA CEBU ANG "Sibujing" (like a native sibuyas with leaves)?