Cebu is home to a number of delicacies that have tickled the taste buds of locals and visitors alike. Aside from the Peanut Browas, Rosquillos and dried mangos, Cebu also has another delicacy that Cebuanos living abroad would love to have whenever they come home to their native land, the masareal.
The masareal is a Cebuano delicacy made of finely-ground peanut, water and sugar. Some masareal makers also have their own secret ingredient to add to the already delicious taste of the treat. This delicacy originated from Mandaue City, Cebu and is served in rectangular bars. They are packed in paper and secured using a string or plastic twine. There are a number of masareal makers in Mandaue, but the more famous is Didang’s Masareal.
Didang’s Masareal started when Juliana “Didang” Suico started her masareal business in 1914 in Basak, Mandaue. During this time, the process of making masareal was rather tedious. It starts off with cooking unshelled peanuts in a pot full of water. Once the peanuts are cooked, they are allowed to cool down before grinding them into fine bits. The sugar and water and mixed together and placed in a pot to make sugar syrup. Once the syrup becomes thick, the finely-ground peanuts are added. The whole mixture is poured into a baking sheet and allowed to cool down. Then they are cut into the rectangular shape the masareal is famous for.
The name masareal may have come from two Spanish words, “masa,” which means dough, and “real,” which means fine. The delicacy is available in supermarkets, groceries and pasalubong centers. Roadside stalls in Mandaue also sell this sweet treat that a good number of Cebuanos living abroad look for each time they come home.
Have you tasted this sweet, nutty treat from Mandaue already? Tell us about it on the comments section below.
Lola Pureza's Peanut Browas, a taste of old Cebu.
Available in leading supermarkets and pasalubong shops.