Butuan Delicacies

                           "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.

"Kayam"

 Kayam is also known as Polynesian nut. It was believed by the elders in Banza that the tree ws brought here in the locality by the Polynesian traders. It usually grow along the river or near the raiver.e Some of the elders also reiterated that during World War II , as they were hiding from the enmies 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.

 "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.