"Kusilba"
Kusilba is a native delicacy of Butuan City.
It is a sweetened coconut pulp made by the lumad Butuanons long time ago. We
often see this dessert in any occasion particularly in Banza but it is not
found in restaurants for reasons that it is exquisitely prepared by Butuanons
only.
Ingredients:
1 ¼ kilo brown sugar
or kinugay
1 gallon coconut pulp
2 tablespoon vanilla
2 calamansi
1 liter coconut milk
Procedure:
Cook the scraped
coconut pulp with water until tender. Add the coconut milk and sugar and cook
until sticky. Add kalamansi and vanilla for flavoring when it is almost done.
When it is finally sticky, turn off the fire. Let it cool and serve.
"Kayam"
Kayam is also known as Polynesian nut. It
was believed by the elders in Banza that the tree was brought here in the
locality by the Polynesian traders. It usually grow along the river or near the
river. Some of the elders also reiterated that during World War II , as they
were hiding from the enemies they used the kayam tree as a landmark. If certain
items or treasures are hidden from the enemies, they will bury it near a kayam
tree. On the late 70’s to early 80’s, when it was rumored within Butuan that
there are treasures buried in the area, a lot of diggings were found in the
Banza area. No one can reveal whether there were treasures found or none.
"BINANIHAN NGA MANOK "
Ingredients:
¼ kg. native chicken chopped bite sizes
3 pcs. Pepper, diced
1 med size onion,
diced
6 gloves garlic,
minced
1 pc med. Size
tomatoes, diced
¼ cup vinegar grated
turmeric
2 cups first grated
coconut milk
2 cups second grated
coconut milk
5 – 6 small ball
sized bani
Procedure:
Gather bani or banana
core (flourest bulb – like)(4 – 6 banana stands). Slice thinly into rounds.
Using the hands or barbecue sticks, remove filaments or threadlike strands in
between slices. Add 4 – 5 tablespoons of salt and knead. Extract water from the
bani, forming them into small sized balls. Be sure water is extracted until
dry. Set aside.
Sautee onions,
garlic, tomatoes. Add chicken. Let simmer. Add pepper. Add chicken and 1 cup water to boil. When
chicken is cooked, spread bani slowly. Add 2 cups second coconut milk. Add
turmeric leaf. When bani are cooked, add seasoning, salt to taste, and then
pour ¼ cup turmeric liquid. Simmer. Pour in 2 cups first coconut milk. Close
the lid and remove from fire. Open only when ready to serve.