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Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Cagayan de Oro
Lokalpedia is at Cagayan de Oro
They are not chico. This is tabon-tabon. Used for Northern Mindanao's kinilaw. Around the area, you can buy a "kinilaw set", consisting of tabon-tabon, labuyo, ginger, and suha.
Suha. Native citrus. Small, bumpy, and has thick rind.
This is Sakurab used for palapa.
Not super cheap, but still cheaper than Manila. Durian in Manila cost around 150 -300 pesos per kilo.
Bungulan Bananas. They are ripe even when green. They don't turn yellow.
Their tuba here is slightly sweet and colored with Tungog.
Halo-halo is made with entirely tropical fruits: mango, avocado, papaya, and banana. Then topped with tapioca and peanuts. And there's more! They add purple sticky rice to the mixture! How unique right?
Pater with palapa. A Maranao dish.
They roast cacao beans here for the tablea that will be used for sikwate. Thank god they don't use chocolate powder.
Carbs on carbs. Bread topped with Tapul, a purple sticky rice.
Pusô is also everwhere.
