Bandi: The Ultimate and Candied Pasalubong of the South

Words by Mdpn. Jan Reynard L. Galilea and Kristelle Joy G. Erazo

Photos by Carl Ed L. Mendoza

Haveyoueverhadtheexperienceofaskingpermissionfromyourbosstotakeatrip?ortellingyourfriendstogosomewhereelse?Ifyes,thenyouknowwhatcomesnext.

“Pasalubong”hasalwaysbeenassociatedwithourtravels,especiallyifwewillbevisitingplacesmilesawayfromourhometowns, thosethatarenotreadilyavailablebackhome,orthosethatrepresentthedestinationwell.

The Sweetness of the South

Sweets play a huge part in the Filipino food culture. Every meal should end with something sweet that is palatable to all ages. On the southern part of Iloilo lies a town that became the center of pasalubong for those who had traveled from Antique and other southern provinces. San Joaquin has been famously known for its sweet delicacy, the Bandi. Bandi is a popular delicacy made from roasted peanuts and caramelized sugar. It comes in a variety of forms and sizes, packed with a compelling combination of the bursting sweetness of sugar and the slight bitterness of the peanuts. The tradition of making bandi originated in the town of San Joaquin, more specifically in one of its barangays named Qui-Anan. Along the roadside of Brgy. QuiAnan, several shops selling bandi and other similar sweet delicacies can be seen. San Joaquin is the last municipality before you can set foot on the border of Antique Province. Numerous buses and vans carrying passengers, including tourists from different places, pass by every day. Most of the time, drivers would love to ask if someone will be buying “pasalubong,” after which they will stop at certain stores. Bandi- making was a common livelihood among the families in San Joaquin over the years. Most of the stores in the area are often passed down from one generation to another, inheriting and continuing the making of the said native delicacy. No wonder why San Joaquin was dubbed as the “Bandi Capital of Western Visayas” and the “Peanut Brittle Capital of the Philippines.”

The Sweetness After Sweats

Competition among the Bandi stores is inevitable. Rose and Lourdes Store is one of the stores that is famous among local customers and tourists. Mr. Isidro Esconebra, owner of the store, shared that Bandi’s business started a long time ago. It became a source of income for his family and has provided them with most of their needs.

“It was the only source of income during my childhood, and our family strived to improve our business until it became what it is now,” Mr. Esconebra expressed.

According to him, the business started with only a few kilos of sugar and peanuts sold in a small stall near the highway. But because of the hard work and sweat they have poured into the business, the store grew and expanded, as did the delicacies they sold. They also decided to sell other kinds of delicacies, but bandi is still their main delicacy. Mr. Esconebra added.

A lot of store owners also export the native delicacy to nearby provinces and neighboring towns. As a result, the town gained a reputation as a producer of the bandi delicacy. According to reports, the delicacy has also been sold in a few overseas markets. This only proved that local Filipino delicacies are continuing to build their name in an international market, which we Filipinos should be proud of. So when you pass by the town, make sure to step out of the bus or van, bring your purse, and try the famous delicacy. This delicacy will surely be a great “pasalubong” to your families, friends, and co-workers.

Trivia:

Did you know that in 2005, San Joaquin made their biggest bandi? They held the event during San Joaquin’s annual Bayluhay Festival, which was dubbed “Adlaw kang Bandi.” Seventy bandimakers worked together for about five hours to make the country’s biggest bandi. It measured 14.5 meters by 9.7 meters, covering more than half of a basketball court. They used seven sacks of peanuts and seven sacks of raw sugar.

Recipe:

Here’s how to make your very own bandi.

Ingredients:

-native peanuts

-water

-sugar

-¼ cup sesame seeds (optional)

Instructions

In a frying pan, mix a cup of peanuts, a cup of sugar and about ¼ cup of water. Stir the ingredients in medium heat for about 15 minutes until the peanuts are cooked and the sugar starts to caramelize. If you don’t have a large banana leaf available, you can use a wide plastic (like the ones used in wrapping books) wiped with cooking oil. Pour the contents of the frying. While the ingredients are still soft and wet on the plastic cover, shape, and flatten it according to your desired size. Let it dry and leave for a few minutes to harden.