A signature specialty of General Santos City, consisting of massive tuna jaws marinated with soy sauce, calamansi, and garlic before being grilled over charcoal. The fatty flesh becomes smoky, tender, and intensely savory. ¹⁾

Fresh tuna cubes cured in vinegar or calamansi juice with ginger, onions, and chili. Coconut milk is sometimes added for a creamy contrast to the sharp citrus marinade. ²⁾

A hybrid dish combining grilled pork belly and vinegar-marinated raw fish. The interplay of smoky, tangy, and spicy elements reflects the coastal character of the region. ³⁾

Tilapia grilled over open flame and then flaked into a mixture of tomatoes, onions, and calamansi juice. The dish highlights the delicate flavor of freshwater fish raised in local lakes. ⁴⁾

A crunchy indigenous delicacy of the T’boli people made from rice flour, coconut milk, and sugar. The batter is fried into delicate lattice-like strands resembling edible lace. ⁵⁾

A dark, aromatic soup made from beef or goat and flavored with burnt coconut meat. The resulting broth has a deep smoky character and complex spice notes. ⁶⁾

Chicken simmered with roasted coconut paste, ginger, garlic, and turmeric. The burnt coconut lends the dish its distinctive dark color and rich flavor. ⁷⁾

A coconut-based curry associated with Maguindanao cuisine. Beef is cooked slowly with spices, toasted coconut, and turmeric, producing a thick, nutty sauce. ⁸⁾

Crabs stewed in coconut milk with chili and ginger. The dish reflects the abundance of mangrove seafood in Sarangani’s coastal communities. ⁹⁾

Fish simmered gently in vinegar with garlic, ginger, and chili. This simple preparation emphasizes freshness and balance. ¹⁰⁾

Rice topped with shredded chicken sautéed in spices and wrapped in banana leaves. Portable and inexpensive, it is a common breakfast or street snack. ¹¹⁾

Fish cooked in vinegar made from fermented coconut sap (tuba), giving the dish a subtle sweetness and unique acidity. ¹²⁾

Shrimp cooked with palm wine or coconut liquor, garlic, and chili. The alcohol evaporates during cooking but leaves a fragrant sweetness. ¹³⁾

A festive dessert of thin crepes filled with sweetened coconut and rolled into delicate cylinders. It is often served during celebrations. ¹⁴⁾

A sticky confection made from glutinous rice flour, coconut milk, and palm sugar, stirred slowly for hours until it becomes dense and caramel-like. ¹⁵⁾