Ginataang langka

by Joost Nusselder | Updated:  August 5, 2022

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Ginataang langka with tinapa flakes recipe is a traditional Filipino dish made from unripe jackfruit and coconut milk. It’s seasoned with smoked fish (or tinapa) to add to the flavor of the ginataang langka.

This tasty and nutritious dish is one of the many variations of ginataan, a delicious dish having meat, fish, and vegetables as its main ingredients.

This recipe is undoubtedly best served with warm rice at just about any meal. You can also see this dish at festivities like birthdays, weddings, or christenings. Aside from that, ginataang langka with tinapa flakes can also be a comfort food served in cold and rainy weather.

When you travel out of town, expect to also see this dish in small restaurants and carinderias along with other ginataan dishes like monggo ginataan, and malunggay ginataan with chicharon.

For about ₱50 to ₱75, you can have a bowl of this yummy ginataang langka.

Origin of ginataang langka

Ginataang langka is a native dish of the Philippines that’s enjoyed by many Filipino families, especially on special occasions. It’s not known specifically where in the Philippines this recipe originated, but it seems like it’s well-loved by the whole country.

Given its appetizing taste, it’s not surprising why this dish is worth making, despite how a bit of a hassle it is to tend to an unripe jackfruit and get it ready.

Traditionally and until now, it’s been a main course dish that’s served together with a bowl of hot steamed rice or grilled meat or fish.

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.