Do you eat “kinilaw”? The popular raw seafood dish has several versions throughout the country but it is only in Northern Mindanao particularly in Cagayan de Oro and Camiguin that it uses Tabon-tabon (Atuna racemosa) as ingredient. The brown fruit’s grated flesh is used to neutralize the fishy taste and acidity of kinilaw.

This brown colored fruit is native to Northern Mindanao and Camiguin but has close relatives in other parts of Southeast Asia and the South Pacific.

By the way, do you know what’s the English term for Tabon-tabon?

courtesy of Agri.AMAS

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