The Illanun called Iranun and Illianon as well, are
closely related culturally and linguistically to the
Maranao and Maguindanaoan. In Davao City, the
Iranun can be found in Ma-a and Sirawan, Toril.
They inhabited the area bordering Lanao del Sur
and Maguindanao province.
The traditional Iranun house is called the
Turogan. It consists of three storeys.
● First is the basement space or tunnel called
Kuta or Bag’r or Pacsol.
● Second is the main space for kitchen and
living spaces where the residents sleep and
also do domestic chores.
● Lastly, the tower is called gibbon, or bilik or
lamin or the princess room.
Mogah is a traditional hand-woven cotton cloth
used as a sarong or tubular skirt as part of the
traditional dress of Iranun and Bajau women, two
indigenous groups in the Kota Belud district on
the Tempasuk plain. The cloth has a distinctive
pattern of black bands interspersed with red or
yellow bands.
The kulintang, agong, gandingan, pamindira, and
dibakan were usually and commonly used as
musical instrument. It was called in the Iranun as
Lima A mamagenesupa (Lima Ka Daragia in
Ranaw). This musical instruments were usually
used during fiest day or durangna (wedding
ceremony).
During the ancient Iranun, wedding
fiest/ceremony was a long process. Parental
system was the usual practice. Iranun usually
practice maharlika system. The man who was
belonged to the ruling family of the village
marries the daughter of the ruling family of
other villages (Prince is for Princess Principle).
Iranun wedding process undergoes four stages.
These stages were: panunuriman (observation),
pangingidong (Whispering) from the kakamaman
side (groom side), sarangguni (actual negotiation
of the two parties facilitiated by other group,
usually the Council of Elders of the bride family),
and gurangna (wedding ceremony). In some cases,
sarangguni and gurangna were fused into one.
The Iranun take pride from their dishes such as
the diaterasa, which has shrimp, grated coconut,
spring onions, ginger and coconut milk wrapped in
balanghoy (cassava) leaves and eaten with yellow
rice.
For their sweet delicacies, they have dudul that
can be used as spread for breads and amik,
which is akin to the tinagtag.
Ukkil or okir are undoubtedly the most important
to the Maranao, Maguindanaon, Iranun, Tau Sug,
Sama, and Badjao of Mindanao.