Batanes Delicacies

Batanes, the northernmost province of the Philippines, is known for its breathtaking landscapes, picturesque stone houses, and resilient people. However, Batanes is not just about scenic views and rich history; it also boasts a unique culinary identity that reflects the simplicity and resourcefulness of the Ivatan people. Here are some of the top delicacies that you must try when visiting this charming province.

Here are the top Batanes delicacies

1. Uvud

Uvud is a traditional Ivatan dish made from minced banana pith, mixed with ground meat, usually pork or fish, and seasoned with local spices. It’s shaped into balls and can be served as a soup or stir-fried. The dish showcases the resourcefulness of the Ivatan people, who make use of even the most unusual parts of plants, like the banana stalk, to create delicious and nutritious meals.

2. Vunes

Vunes is another Ivatan specialty made from dried gabi (taro) stalks. The taro is sun-dried, then cooked with pork or fish in a stew, often flavored with local herbs. This dish reflects the Ivatan people’s tradition of food preservation, as drying taro allows them to store it for months. Vunes is a hearty and savory dish, perfect for cold days on the windy islands of Batanes.

3. Dibang (Flying Fish)

Batanes is known for its abundance of fresh seafood, and dibang, or flying fish, is one of the island’s specialties. Flying fish is often served fried or grilled, and its meat is firm and flavorful. It’s also dried and preserved, much like how the Ivatan people prepare most of their food for long-term consumption. The taste of grilled or dried dibang is something every visitor must experience.

4. Lunis

Lunis is Batanes’ version of adobo, but what sets it apart is the use of pork fat and salt as the primary ingredients for preservation. Unlike the saucy version of adobo from other regions, lunis is saltier and cooked without soy sauce or vinegar. It is usually fried until crispy and can be stored for long periods, reflecting the Ivatan’s practical approach to food preservation in a region where storms can prevent access to fresh food supplies.

5. Tamiduk (Ivatan Seaweed Salad)

Tamiduk is a refreshing Ivatan salad made from seaweed, often mixed with tomatoes, onions, and seasoned with salt and vinegar. This light dish is a favorite among locals, especially during the hot summer months. The fresh taste of seaweed, combined with the tanginess of vinegar and the crunch of onions, makes it a perfect side dish to balance out the rich flavors of Batanes' meat and seafood dishes.

6. Alupag

Alupag is a simple dessert made from sticky rice and coconut milk, usually served during special occasions. It’s similar to the more widely known suman but has its unique Ivatan twist, with a denser texture and a subtle sweetness. It’s often wrapped in banana leaves, making it a portable snack for locals who are always on the move between farming or fishing.

7. Palek

Palek is Batanes' version of rice wine, traditionally made from fermented glutinous rice. The wine is often served during special gatherings and ceremonies, and it has a slightly sweet flavor with a strong kick. Drinking palek is a cultural experience in itself, as it is often enjoyed in the company of friends and family, reflecting the strong sense of community in Ivatan culture.

8. Ivatan Cookies

These cookies such as sesame cookies are newly introduced in the island province of Batanes, Not earlly unique, but it can give you a glimpse of the food preparation by the Ivatan people.

Batanes offers more than just scenic landscapes and rich traditions; its unique delicacies provide a delicious glimpse into the Ivatan way of life. From the hearty uvud and vunes to the distinctive taste of lunis and flying fish, Batanes' delicacies reflect the islanders' resilience and creativity. A trip to this northern paradise wouldn’t be complete without sampling these flavorful dishes, each one telling a story of survival, simplicity, and community.