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Top 10 Food Delicacies in CARAGA Region (Region XIII)

Pinoy Tourist

CARAGA Region, located in the northeastern part of Mindanao, is known for its rich culture and unique cuisine. Its culinary scene features a diverse mix of indigenous and modern dishes, influenced by the region's coastal and agricultural resources. Here are the top 10 food delicacies in CARAGA that you must try.

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Binaki

Binaki is a traditional snack made with ground corn, grated coconut, and sugar, wrapped in banana leaves and baked. It's a sweet and chewy treat that's perfect for satisfying your sweet cravings.

Ingredients for Binaki:

  • 2 cups of ground corn

  • 1 cup of grated coconut

  • 1/2 cup of brown sugar

  • 1/4 teaspoon of salt

  • Banana leaves for wrapping

Instructions:

  1. In a bowl, mix the ground corn, grated coconut, brown sugar, and salt.

  2. Scoop a tablespoon of the mixture and wrap it in a banana leaf.

  3. Repeat until all the mixture is used up.

  4. Steam for 30-40 minutes or until fully cooked.

  5. Serve hot or cold.

Tinolang Isda

Tinolang Isda is a fish soup made with ginger, garlic, onions, and green papaya. It's a comforting dish that's perfect for those who want a light and healthy meal.

Ingredients for Tinolang Isda:

  • 1 kilogram of fish, cut into serving pieces

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 1 thumb-sized ginger, sliced thinly

  • 1 green papaya, peeled and cubed

  • 4 cups of water

  • 1 tablespoon of fish sauce

  • Salt and pepper to taste

Instructions:

  1. In a pot, sauté the garlic, onion, and ginger until fragrant.

  2. Add the fish and cook until browned.

  3. Add the water and bring to a boil.

  4. Simmer for 30-40 minutes or until the fish is fully cooked.

  5. Add the green papaya and simmer for another 10-15 minutes or until the papaya is tender.

  6. Season with fish sauce, salt, and pepper.

  7. Serve hot with rice.

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Balbacua

Balbacua is a beef soup made with beef skin, beef legs, and spices. It's a flavorful dish that's perfect for those who want to indulge in a hearty meal.

Ingredients for Balbacua:

  • 1 kilogram of beef skin and legs

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 1 thumb-sized ginger, sliced thinly

  • 1 tablespoon of annatto seeds

  • 1/2 cup of peanut butter

  • 2 cups of water

  • Salt and pepper to taste

  • Pechay or bok choy for garnish

Instructions:

  1. In a pot, boil the beef skin and legs for 10-15 minutes.

  2. Drain and set aside.

  3. In a separate pot, sauté the garlic, onion, and ginger until fragrant.

  4. Add the annatto seeds and cook for 2-3 minutes.

  5. Add the boiled beef, peanut butter, and water.

  6. Simmer for 2-3 hours or until the meat is tender.

  7. Season with salt and pepper.

  8. Serve hot with pechay or bok choy on top.

Linarang

Linarang is a fish soup made with vinegar, tomatoes, and spices. It's a sour and savory dish that's perfect for those who love bold flavors.

Ingredients for Linarang:

  • 1 kilogram of fish, cut into serving pieces

  • 1 onion, chopped

  • 2 cloves of garlic, minced

    • 1 thumb-sized ginger, sliced thinly

    • 2 tomatoes, chopped

    • 2 cups of water

    • 1/2 cup of vinegar

    • 2 tablespoons of oil

    • Salt and pepper to taste

Instructions:

  1. In a pot, sauté the garlic, onion, and ginger until fragrant.

  2. Add the fish and cook until browned.

  3. Add the tomatoes and sauté for 2-3 minutes.

  4. Add the water and bring to a boil.

  5. Simmer for 10-15 minutes or until the fish is fully cooked.

  6. Add the vinegar and season with salt and pepper.

  7. Simmer for another 5 minutes.

  8. Serve hot with rice.

Hinabol

Hinabol is a native dish made with sticky rice, coconut milk, and spices. It's a sweet and aromatic dish that's perfect for dessert or breakfast.

Ingredients for Hinabol:

  • 2 cups of glutinous rice

  • 2 cups of coconut milk

  • 1/2 cup of brown sugar

  • 1/4 teaspoon of salt

  • 2 pandan leaves, tied in a knot

Instructions:

  1. Wash the glutinous rice and soak in water for at least 30 minutes.

  2. In a pot, mix the coconut milk, brown sugar, salt, and pandan leaves.

  3. Bring to a boil and stir until the sugar is dissolved.

  4. Drain the soaked glutinous rice and add to the pot.

  5. Lower the heat and stir constantly until the mixture thickens.

  6. Continue cooking for another 10-15 minutes or until fully cooked.

  7. Remove the pandan leaves.

  8. Serve hot or cold.

Sinuglaw

Sinuglaw is a popular appetizer made with grilled pork belly, fish ceviche, onions, and chili peppers. It's a refreshing and flavorful dish that's perfect for sharing.

Ingredients for Sinuglaw:

  • 1/2 kilogram of pork belly, sliced into thin strips

  • 1 kilogram of fish fillet, cubed

  • 1 onion, chopped

  • 2 chili peppers, chopped

  • 1/2 cup of vinegar

  • 1/2 cup of calamansi juice

  • Salt and pepper to taste

Instructions:

  1. Grill the pork belly until browned and set aside.

  2. In a bowl, mix the fish fillet, onion, chili peppers, vinegar, and calamansi juice.

  3. Season with salt and pepper.

  4. Chill in the refrigerator for at least 30 minutes.

  5. Serve the grilled pork belly and fish ceviche together.

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Sinuglaw Salad

Sinuglaw Salad is a unique salad made with grilled pork belly, fish ceviche, onions, and tomatoes. It's a healthy and flavorful dish that's perfect for those who want a lighter meal.

Ingredients for Sinuglaw Salad:

  • 1/2 kilogram of pork belly, sliced into thin strips

  • 1 kilogram of fish fillet, cubed

  • 1 onion, chopped

  • 2 tomatoes, chopped

  • 2 chili peppers, chopped

  • 1/2 cup of vinegar

  • 1/2 cup of calamansi juice

  • Salt and pepper to taste

  • Lettuce leaves for serving

Instructions:

  1. Grill the pork belly until browned and set aside.

  2. In a bowl, mix the fish fillet, onion, tomatoes, chili peppers, vinegar, and calamansi juice.

  3. Season with salt and pepper.

  4. Chill in the refrigerator for at least 30 minutes.

  5. Serve the grilled pork belly and fish ceviche on a bed of lettuce leaves.

Sayongsong

Sayongsong is a native delicacy made with glutinous rice flour, coconut milk, and sugar. It's a sweet and sticky treat that's perfect for dessert or snack time.

Ingredients:

  • 2 cups of glutinous rice flour

  • 1 cup of water

  • 1/2 cup of coconut milk

  • 1/2 cup of brown sugar

  • Banana leaves for wrapping

Instructions:

  1. In a bowl, mix the glutinous rice flour and water until a smooth dough is formed.

  2. In a pot, mix the coconut milk and brown sugar and heat until the sugar is dissolved.

  3. Add the glutinous rice flour dough to the pot and mix well.

  4. Cook the mixture over medium heat, stirring constantly until it thickens and becomes sticky.

  5. Remove from heat and let it cool.

  6. Take a spoonful of the mixture and wrap it in a banana leaf.

  7. Repeat until all the mixture is used up.

  8. Steam for 10-15 minutes.

  9. Serve hot or cold.

Adobo Bisaya

Adobo Bisaya is a popular dish in the Visayan region, including CARAGA. It's a savory and tangy dish made with chicken, soy sauce, vinegar, and spices.

Ingredients for Adobo Bisaya:

  • 1 kilogram of chicken, cut into serving pieces

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 1/2 cup of soy sauce

  • 1/2 cup of vinegar

  • 1/2 cup of water

  • 2 bay leaves

  • 1 teaspoon of peppercorns

  • Oil for frying

Instructions:

  1. In a pan, heat the oil and fry the chicken until browned.

  2. Remove the chicken from the pan and set aside.

  3. In the same pan, sauté the garlic and onion until fragrant.

  4. Add the soy sauce, vinegar, water, bay leaves, and peppercorns.

  5. Bring to a boil and add the fried chicken.

  6. Lower the heat and simmer for 30-40 minutes or until the chicken is fully cooked.

  7. Serve hot with rice.

Tiyula Itum

Tiyula Itum is a popular beef soup made with burnt coconut, ginger, and spices. It's a dark and flavorful dish that's perfect for those who want a unique and hearty meal.

Ingredients for Tiyula Itum:

  • 1 kilogram of beef, cut into serving pieces

  • 2 cups of burnt coconut

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 1 thumb-sized ginger, sliced thinly

  • 2 cups of water

  • 1 tablespoon of cooking oil

  • Salt and pepper to taste

Instructions:

  1. In a pan, toast the grated coconut until browned and set aside.

  2. In a pot, sauté the garlic, onion, and ginger until fragrant.

  3. Add the beef and cook until browned.

  4. Add the burnt coconut and water.

  5. Bring to a boil and simmer for 2-3 hours or until the beef is tender.

  6. Season with salt and pepper.

  7. Serve hot with rice.

CARAGA Region's cuisine is a unique blend of indigenous and modern dishes that reflect the region's rich cultural heritage. From the savory Adobo Bisaya to the sweet Binaki, each dish is a treat for the taste buds. Whether you're a local or a tourist, make sure to try these top 10 food delicacies in CARAGA and discover the unique flavors that this region has to offer.