From tradition to education: documenting and promoting Tboli indigenous cuisine for culinary learning

Abstract

The rich indigenous food systems of the Tboli people in South Cotabato, Philippines, are at risk due to modern dietary shifts and the influence of fast-food culture. This study aimed to document traditional Tboli dishes covering ingredients, preparation methods, nutritional content, and cultural significance using the gastronomic systems research (GSR) framework. A mixed-method approach was employed involving 219 respondents, including elders, cookery students, and personnel from the National Commission on Indigenous Peoples (NCIP) and tourism office. Data were gathered through interviews, focus group discussions, and an elicitation workshop. Nutritional values were computed using the Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI) Philippine Food Composition Table (PhilFCT). The findings revealed that the Tboli indigenous food system is characterized as predominantly root crops (ubi koyu, kleb, ubi, ubi koyu ndek, and lubed), vegetables (hokù), chicken meat (onuk nelut, onuk heklafak, and onuk snóbów), fish (bunog or paitan), crabs (kléngé snóbów), and frogs (fak snóbów) prepared through healthy methods like boiling, steaming, and grilling. A recipe book developed from the findings received a high acceptability rating (mean score: 4.84) based on content, format, organization, and accuracy. The study supports the preservation of Tboli food heritage and highlights its potential integration into the senior high school cookery curriculum as a contextualized learning material.