Butuan beckons
After being captivated by Camiguin last week, I proceeded to Butuan with the Philippine Travel Agencies Association and the Department of Tourism.
First thing I was informed about when I arrived was how to pronounce Butuan. It is pronounced “Boot-wan,” not “Boo-too-an.”
I arrived in the morning so it was straight to breakfast at Almont Inland Resort where we had local fried and crispy seafood like danggit (crispy dried rabbit fish), another dried local fish called pijanga and nokos or dried pencil squid.
We also were served chicken binanikan—a traditional Filipino comfort food from the Mindanao region, specifically popular in the Caraga and the Northern Mindanao areas. It is a native chicken stew similar to chicken binakol that is simmered in rich coconut milk, infused with aromatics like lemongrass and ginger. For dessert, we had puto maya and palagsing. Puto maya is made by steaming glutinous rice with coconut milk, ginger and sugar, topped with latik and bukayo. Palagsing is made from a mixture of unaw (sago palm starch), young coconut meat, and brown sugar, wrapped in banana leaves and boiled for 30 minutes.
A major highlight not to be missed when in Butuan is the balangay (or balanghai), a pre-colonial lashed-lug plank boat from the Philippines considered to be the oldest watercraft found in Southeast Asia. with archaeological remnants in Butuan City dating back to 320- 1250 CE. These vessels were vital for trade, migration, and maritime culture, influencing the term barangay. This can be seen at the Butuan branch of the National Museum of rhe Philippines, which also has two balangay boats.
The Butuan branch also has an exhibition of pre-colonial earthenware and jewelry as well as a textile exhibition.
A meal not to miss would be at Natad ni Olympia, an institution in Butuan where we had lunch. We enjoyed local dishes such as kagubkub nga pasayan (fried river shrimps), budloy (sardines), a snail called banisil cooked in coconut milk, and a dish I’ve always wanted to try—bunta’a (sometimes spelled bontaa), a traditional, rich Butuanon heritage dish where fresh crabs are stuffed with a mixture of grated young coconut, alique (crab fat), and aromatic herbs/spices, then simmered in thick coconut milk and tied with lemongrass and cooked until creamy. It is a specialty representing coastal Agusan del Norte culture. Crab meat is cooked and mixed with young coconut meat (buko), crab fat ginger, onions, and garlic, then stuffed back into the shell. This stuffing is also put into a banana leaf and served with the stuffed crab. It was truly delicious and something I would look for again when I return!
PTAA holds Travel Expo in Davao
Butuan was were I landed to take the ferry to Camuigin so I stayed there for less than 12 hours each of the two days that I was there. I truly enjoyed the amazing and unique Butuanon food so I have every reason to go back and explore their rich culinary heritage again soon!
The Philippine Travel Agencies Association never really stops working! Members flew to Davao to attend the two-day PTAA Travel Expo to promote local and international trips to and from Mindanao.
The most shocking thing I found out was that certain airfares to certain destinations are cheaper than flying to and from Manila! It’s the airline’s way off trying to get passengers to fly from Mindanao!
They also inducted new PTAA members on this particular occasion and met with local agencies and tour operators.
