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Discover Butuan’s delicious local delicacies, traditional flavors, and must-try dishes that showcase the city’s rich food culture.
PALAGSING
PALAGSING
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.
INGREDIENTS:
• 1 KILO UNAW
• 1 KILO GRATED BABAHUG
• 1/2 KILO BROWN SUGAR (KINUGAY)
PROCEDURE:
Mix all ingredients in a basin. Wrap in banana leaf one spoonful of mixture. Bind in pairs and cook
By steaming for one (1) hour.
BUNTAA
BUNTAA
Buntaa is a popular dish in Butuan City and can be found at many local restaurants and food stalls. It is typically served with rice, which helps to soak up all of the delicious broth. Whether you’re a seafood lover or just looking to try something new, Buntaa is a must-try dish when visiting the Southern part of the Philippines.
INGREDIENTS:
1-1.5 kg large crabs (with aligue/roe)
1 cup Shredded coocnut (bubuko Meat)
1½ cup coconut milk
½ cup coconut cream
1 medium red onion, minced
1-2 tbps fish sauce (patis)
Banana leaf strip
Spring onion
Salt & black pepper
PROCEDURE:
Prep the crab: Remove the top shells carefully; clean shells well and set aside. Scrape of all meat, fat, and roe from the body and legs into a bowl.
Make the filling: Mix crab meat/aligue with shredded buko, half the garlic, ginger, onion, spring onions, salt, and pepper. Taste and adjust seasoning.
Stuff and secure: Pack the mixture back into the clean crab shells; press gently then tie closed with string or wrap lightly with banana leaf strips to hold shape.
Simmer: In a pan/pot, sauté remaining garlic, onion, ginger, and chili. Pour in coconut milk; bring to a gentle boil. Lower heat, add stuffed crabs, cover, and simmer 15–20 minutes.
Finish: Add coconut cream and fish sauce; simmer 5 more minutes (do not boil rapidly). Season again if needed.
LAKSOY
LAKSOY
Nipa Wine , locally know as LAKSOY OR LACSOY is said to bring back Butuan's hundred years of tradition. Laksoy, Distilled from Nipa Sap , is already the Native Butuanon's favorite drink even before the coming of the Spaniards. That according to Pigafetta‘s record, laksoy was presented to Magellan during his landing and even took samples for the King of Spain.
INGREDIENTS:
• Fresh nipa palm sap
• Natural wild yeast (found naturally in the sap)
PROCEDURE:
First, sap ferments into tubâ (nipa toddy) for 2–3 days, then distilled into laksoy
No sugar, coconut, or other additives are used in the authentic version
PAO WITH LATIK
PAO WITH LATIK
Pawo with latik is a traditional local delicacy featuring steamed, sliced pawo (a regional root crop similar to yam or sweet potato) served with rich, sweet latik (coconut caramel sauce or toasted coconut curds). It is a popular, comforting homegrown merienda (snack).
INGREDIENTS:
• Grated fresh cassava (balanghoy) 1 kg
• Muscovado or brown sugar 1–1 ½ cups
• Thick coconut cream (kakang gata) 1 ½ cups
• Grated mature coconut (for wrapping/lining) ½ cup
• Banana leaves (cleaned & wilted) For wrapping
• Pinch of salt ¼ tsp
PROCEDURE:
Step 1: Make Latik First
Pour coconut cream into a pan over medium-low heat. Simmer slowly, stirring often.
Keep cooking until oil separates and white curds form — lower heat more once it starts to fry.
Stir constantly until curds turn golden brown and smell nutty. Strain out oil; set latik aside.
Step 2: Prepare Pawo
Squeeze excess liquid from grated cassava (keep some moisture, don’t dry fully)
Mix cassava, sugar, salt, and half the coconut cream until evenly combined.
Scoop 2–3 tbsp of mixture onto a piece of banana leaf; fold and roll tightly into small logs or packets
Arrange in a steamer and steam over medium heat for 30–40 minutes until fully cooked and sticky.
APAY
APAY
Apay is a traditional, comforting savory dish unique to Butuan City and surrounding parts of Agusan del Norte. It belongs to the family of Filipino ginataan (coconut milk-cooked meals) but has its own distinct Butuanon character.
INGREDIENTS:
500g fresh gabi (taro root), medium-sized
3–4 cups thick fresh coconut milk (gata)
1 cup thin coconut milk (optional, for adjusting consistency)
1 stalk tanglad (lemongrass), tied into a knot
1 thumb-sized ginger, peeled and sliced thin
3 cloves garlic, minced
1 small red onion, chopped
1–2 tsp salt (adjust to taste)
Pinch of ground black pepper
2 tbsp cooking oil (or use coconut oil for richer flavor)
Optional Add-ins (traditional variations)
1 cup flaked smoked fish/tinapa, or dried shrimp
½ cup sliced pork or chicken
Young taro leaves (handful, chopped)
2 stalks green onions, chopped (for garnish)
PROCEDURE:
Step 1: Prepare the Gabi
1. Peel gabi completely, then cut into 2–3 inch chunks.
2. Important: Rinse well to remove sticky sap. Boil in salted water for 5–7 minutes, then drain and rinse again — this removes the itchiness from fresh taro. Set aside
Step 2: Sauté Aromatics
1. Heat oil in a pot over medium heat.
2. Sauté ginger first until fragrant, then add garlic and onion until soft and translucent.
3. If using meat or seafood: add now and cook until lightly browned or fish is heated through.
Step 3: Simmer & Cook
1. Pour in thin coconut milk first (if using) or half of your thick coconut milk. Add the tied tanglad. Bring to a gentle simmer — do not let it boil rapidly to avoid curdling.
2. Add the pre-boiled gabi. Lower heat, cover, and simmer for 10–15 minutes until gabi is very soft and starts to break down.
3. Mash some of the gabi chunks gently against the pot — this naturally thickens the stew to its signature creamy texture.
Step 4: Finish the Dish
1. Pour in the remaining thick coconut milk. Stir slowly and continuously for 3–5 minutes.
2. Season with salt and pepper to taste. Simmer gently for 2 more minutes — do not overcook once thick gata is added.
3. Remove the tanglad knot. Turn off heat.
Butuan’s food and delicacies showcase the city’s rich culture, traditions, and local ingredients. From the sweet Palagsing and Pawo with Latik to savory dishes like Buntaa and Apay, each food offers a unique taste of Butuanon heritage. Laksoy also reflects the long-standing traditions and history of the local community. These delicacies are more than just food because they carry stories and practices passed down through generations. Overall, Butuan’s traditional foods are an important part of its identity and should be appreciated and preserved for future generations.
CLICK HERE FOR THE FOOD VLOG FEATURING BUTUANON DELICACIES!
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