They say that a trip to Bohol would never be complete without bringing some of its signature delicacy, a simple yet sweet treat in native coconut shell, the Calamay. So don’t forget to bring home some of these for those with sweet tooth at home.
Calamay is known across the archipelago and there are many versions of it in different regions of the country. This is so because its procedure so easy to follow and the ingredients are very common.
Basically, its composition is made up of well-milled glutinous rice, coconut milk, sugar plus chopped peanuts as optional. The milled rice is then poured into the half-heated coconut milk. Constant stirring is needed until the right consistency of stickiness is achieved. This what makes Calamay famous. Two hours of constant stirring over low fire is not a joke. It resembles the patience, dedication and hard work of every Boholanos.
Like the Peanut Kisses, Boholano give importance on the nutritional value of peanuts. Chunks of peanuts are then added into the mixture, giving it texture and its nutty flavor, especially made for peanut lovers. But there are also sold without peanuts. You just have to ask the vendors which one has peanuts and one without peanuts.
There are many manufacturers of this delicious specialty around Bohol but the best-tasting ones can only be bought at Jagna, Bohol. Jagna is known as the “Calamay Country” where the finest Calamays are made. Calamay mixture is then placed in a clean coconut husk sealed with a red band.
There are no reasons to leave Bohol without these simple sweets. Vendors in every ports of Bohol are strategically displaying their products, often by three’s for a hundred pesos. There are also sold in plastic canisters but tourist tend to buy the ones in coconut shells.
Calamay could the best gift for your loved one upon homecoming. Substitute your ordinary butter or magarine with this perfect spread for bread or eaten alone. You can refrigerate it and slice it like cheese. Enjoy!