Let’s Eat! Kainan na! Kaun Kita! Whichever way you want to say it, it only relates to one thing… Food! Something I love when traveling. To be able to taste different cuisines and specialties one city has to offer. What better way to get a taste of the culture of the people but by my stomach? Haaa… this is the life!

First stop, is to taste the native delicacies Kalibo has to offer, Suman! Usually cooked with malagkit (sticky rice with coconut milk or gata). Luckily, I was able to taste several versions of it.

Ambueong (pronounced as am-bu-gong), is a kind of suman that is made from palm tree with coconut milk, sugar and wrap in banana leaves. It’s very easy to make but will only last for 24 hours.

Latik on the other hand, is a suman with sweets placed on top. It is made up of coconut milk, sticky rice, kalamay and a local ingredient called gawud. Nida Dela Cruz learned this recipe from her father, which their family has handed down for generations. Their family is known for these delicacies and had made cooking suman as their source of livelihood. Latik can be stored for about 3-4 days before it expires.

Speaking of native delicacies of Kalibo, we were also able to stumble on one dish that can only be seen during local festivities or in the local market which they call Linapay. Another delicacy that is also cooked in coconut milk is composed of small shrimps (alamang), seasoned with garlic, onion, ginger, chili, salt and a native ingredient called labihig. (Labihig is somewhat sour that causes a unique blend of taste and texture to the Linapay.) The mixture is then wrapped in Gabi leaf. All ingredients should be freshly picked and stored in the freezer right after it is cooked to preserve its freshness and should be consumed within a few days. I tried it together with a fried fish and rice. Linapay serves as a good garnish to the fish that made me ask for more. Linapay is not usually available in the local market of Kalibo, you have to look for locals who can prepare it for you if you want to grab a taste of it.

Our search for native delicacies doesn’t end here. Our journey had brought our feet to different places in Aklan and was able to meet the warm people behind these mouth watering dishes Aklan has to offer.

We were brought to Ninos Ihaw-Ihaw where they served us with sinigang na lapu-lapu, chopsuey, chicken inasal and grilled blue marlin. Ninos is known for their grilled and seafood dishes. Families and friends of all ages gather in this place to dine and unwind.

Hermani’s Mix and Match Bar and Restos prepared their famous appetizer called the Waldorf salad; mixed with apples, nuts, raisins and lettuce. Then it was complemented by a serving of Hinubarang manok (native chicken cooked with coconut milk, ginger, lemon grass, and  a native ingredient called uban which can be found in a banana tree’s bark) baby back ribs and hilabos na hipon.

But for a taste of authentic Aklanon dishes such as Kilawin (raw seafood in vinegar), Tabios, Litag, Langgaw, Balinsungay (known as an aphrodisiac for Aklanos), Barfing Fish (known also as Ugok), Sili (Eel) and Kamuros (also known as the brown rice), Miggy’s Secret Garden offers these delicacies as you dine in a quiet and soothing ambiance.

For our last night in Kalibo, we were able to stumble to another native delicacy called Chicken Binakol which you can order via special request in Agzam Resort and Spa. Native chicken cooked with pure coconut juice, tanglad and other spices. What makes this dish unique is that the dish will be cooked inside the coconut shell itself. Yes, the cooking process took several hours to accomplish but it’s worth it. Cooking it slowly under charcoal inside the coconut husk make the flavors blend and complement each other better. The taste: It’s a bit sweet because of the coconut juice, each sip of the soup and each bite of the chicken will make you shout “Extra Rice Please!”, and so I did! Happy eating!