What are the native foods of Cebu, Philippines?
A lot of seafood, because the waters around Cebu island are teeming wtih crabs, prawns, lobsters, oysters, scallops, tuna, etc. The cooking is simple: Kinilaw – raw seafood “cooked” in vinegar or calamansi (lime) juice, ginger and chili, Sinugba – broiled seafood dipped in coconut sap vinegar with chili, onions and garlic Tinola – Seafood cooked in clear broth flavore donly with ginger, onions, lemon grass and tomato. And then there’s Ginataan — Anything cooked in coconut cream with chili, ginger and garlic. The steamed rice is cooked inside packets handwoven from young coconut leaves. It is called puso (heart) because the packs resemble a human heat in size and shape.