Category: 03-CARAGA-Scrim

Bunta’a is a traditional Butuanon dish of Butuan City, made out of crab stuffed with fresh young coconut, the crab’s “aligue” or fat and is seasoned with fresh herbs and spices, then cooked in coconut milk.

A traditional rice cake from Surigao del Norte made with ground rice, brown sugar, coconut milk, and peanuts! Steamed to perfection and wrapped in banana leaves to the shape of a cone.

Palagsing is a delicacy from Butuan that is made from Unaw, a starch made from the inner part of the Lumbia Tree (Sago Palm). Known for its sweet flavor and chewy texture, this beloved traditional dish is often paired with a cup of hot coffee or chocolate.

Biko Dukot with Sikwate is a delectable rice dish made from glutinous rice with a mixture of coconut milk, coconut sugar, and molasses. This local delicacy is distinguished by its crispy crust, giving it the name “dukot”, which translates to “burnt”. It’s sweet caramelized flavor perfectly complements the “sikwate”, which is a Filipino version of hot cocoa made from tableya (roasted cacao beans), popular in the region