Aklanon flavors
Linapay
A little-known Kalibo specialty — freshwater shrimp pounded with the flesh of young coconut, wrapped in taro (gabi) leaves, and steamed or simmered in coconut milk. Earthy, creamy, and subtly sweet from the buko.
About this dish
Linapay is a heritage dish of Kalibo, the capital of Aklan and home of the famous Ati-Atihan festival, and one of the most obscure local specialties a visitor to Boracay can hunt down. Small freshwater shrimp — caught in the rivers and ricefields of the Aklan lowlands — are pounded together with the tender flesh of young coconut into a coarse, fragrant paste, sometimes extended with grated cassava or young corn. This mixture is spooned onto taro (gabi) leaves, wrapped into neat parcels, and steamed or gently simmered in coconut milk until set, the taro leaf adding its characteristic earthy note while thickening the dish. The result is creamy, savoury, and subtly sweet from the buko, eaten with rice as a humble but deeply local main. Almost unknown outside Aklan, linapay rewards the curious eater willing to venture beyond Boracay's beachfront menus into Kalibo's public market.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Kalibo public market and Aklanon specialty eateries (a Kalibo heritage dish)