Cuisine of pre-colonial Philippines

Lore & Background

Pre-colonial Philippine cuisine was shaped by the diverse crops and resources available to different indigenous groups. Native fruits such as mango, pili nuts, coconut, and ginger were commonly eaten, along with root crops and vegetables. Meat and seafood were consumed across the islands, though certain Muslim groups avoided pork and shellfish.

Reader's Guide

Accounts of pre-colonial Filipino cooking describe the versatile use of coconut: the white marrowy substance was eaten fresh with meat and fish, and could be dried into bread. The clear sweet water inside could congeal into a substance like an apple. Coconut could also be processed into oil like butter by allowing the marrow and water to putrefy and then boiling it, or into vinegar by allowing only the water to putrefy and placing it in the sun. Milk was made by scraping the marrow, mixing it with its own water, and straining through cloth. Cooking methods included using bamboo to cook rice and meat under fire, which was reported to preserve the food better than earthen pots.

Did You Know?

• Coconut marrow was eaten fresh with meat and fish, resembling bread in use.
• Coconut water could congeal into a substance like an apple after standing.
• Vinegar was made by allowing coconut water to putrefy and then placing it in the sun.
• Rice and meat were cooked in bamboo under fire, lasting better than in earthen pots.