A FOOD TRADITION
Hiligaynon Cuisine
Hiligaynon cuisine is associated principally with Western Visayas and communities speaking Hiligaynon, while sharing ingredients and methods with neighboring island traditions. Seafood, rice, pork, chicken, sour fruits, sugar, garlic, ginger, and local leafy vegetables are central. Soups and broths often use tamarind or other souring agents, while grilling, braising, stewing, and sugar-based preservation are common. Representative dishes include kansi, a sour beef-and-bone soup; chicken inasal, a marinated grilled chicken preparation; and batchoy, a noodle soup with pork and aromatics. Festive sweets and seafood cooking are also important parts of the tradition.
Dishes linked to this cuisine
1–5 of 5
Ilonggo Kansi
An Ilonggo soup made with beef shanks, green jackfruit, chilli peppers and the souring fruit batwan.
Kadyos, Baboy, Langka
A traditional Ilonggo soup of pigeon peas, pork and jackfruit, commonly soured with batwan.
La Paz Batchoy
An Ilonggo noodle soup with a rich savoury stock, pork organs and crushed pork cracklings, finished with green onions and sometimes a raw egg.
Native Chicken Inasal
Ilonggo grilled chicken marinated with calamansi, pepper, vinegar and annatto.
Pancit Molo
An Ilonggo chicken-broth soup containing wonton wrappers filled with ground pork, chicken or shrimp.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.