By Ami Gani
Tinapayan, a beloved dish among the Maguindanaon people, stands out in the culinary arts of Maguindanao. This traditional delicacy is crafted from sun-dried mudfish (dalag) and a special fermenting agent called ‘Apuan,’ passed down through generations. Despite its initially pungent smell, Tinapayan transforms into a dish with fantastic flavor, making it a treasured appetizer.
Produced primarily in parts of Maguindanao and Cotabato City, Tinapayan is typically prepared for special occasions, preserving its unique cultural significance. The process involves sun-drying the mudfish and combining it with Apuan, a closely guarded family secret. This method preserves the fish and enhances its flavor, creating a unique taste that is rich and complex.
The cultural significance of Tinapayan is profound. For the Maguindanaon people, it symbolizes heritage and tradition. Often prepared for festivals and family gatherings, it serves as a reminder of the community’s shared history and values. Efforts are underway to introduce this delicacy to a wider Filipino audience, similar to the now-popular pastil, to celebrate and preserve the rich culinary traditions of the region.
Tinapayan is available at Empress Tea, Door 6, Fiesta Mall Stalls (beside Minute Burger) on Sinsuat Avenue, near People’s Palace in Cotabato City. Nationwide delivery is also available.
Quality is paramount in Tinapayan’s production. HALAL certified, it meets the highest dietary standards, reflecting the dedication of the Maguindanaon people to providing quality culinary experiences.
As Tinapayan gains popularity, it continues to highlight the rich culinary heritage of Maguindanao, offering a taste of tradition to a broader audience.
