Cebu has numerous delicacies that can pique the interest of food lovers visiting the island. These delicacies can range from your best-loved pasalubong items, like the Peanut Browas and Toasted Mini-Mamons, to the more exotic fare that can rival the best in the world. You can find one of these unique delicacies in northeastern Municipality of Borbon.
Takyong of Borbon – image source: Municipality of Borbon Facebook Page
Takyong
The takyong is a bush snail abundant in the town of Borbon. Its scientific name is Helicostyla daphinis and thrives in coffee bushes, short trees like the labnog, and jackfruit trees. Barangay Managase is one of the places where you can find these bush snails. One kilo of the takyong usually has around fifty pieces, which includes the shell.
The takyong is a bush snail abundant in the town of Borbon. Its scientific name is Helicostyla daphinis and thrives in coffee bushes, short trees like the labnog, and jackfruit trees. Barangay Managase is one of the places where you can find these bush snails. One kilo of the takyong usually has around fifty pieces, which includes the shell.
Takyong of Borbon – image source: business.inquirer.net
The takyong is considered a clean snail by the locals since it feeds mainly on algae, dew, and the sap of the tree where it lives. They are typically harvested from where they live, which is on the trees and foliage that nourishes them. Takyong harvested do not normally get the ones that fall to the ground since these die within minutes due to the lack of moisture. Those that fall on the ground are also eaten by predators.
Takyong of Borbon – image source: imgrum.net
Cooking the Takyong
There are a number of cooking methods for the takyong in Borbon. They can be fried, barbecued, spiced, and sautéed, among others. They can also be used as the main ingredient for Sisig, which is best paired with a cold one. The takyong is typically boiled first before it is sautéed. Some cook it with coconut milk while others mix vegetables with the cooked takyong. Another way to prepare takyong is to stew it.
There are a number of cooking methods for the takyong in Borbon. They can be fried, barbecued, spiced, and sautéed, among others. They can also be used as the main ingredient for Sisig, which is best paired with a cold one. The takyong is typically boiled first before it is sautéed. Some cook it with coconut milk while others mix vegetables with the cooked takyong. Another way to prepare takyong is to stew it.
Takyong of Borbon – image source: business.inquirer.net
Takyong Project
The takyong gained popularity after it became the focus of a business proposal by students from the University of the Philippines in partnership with the Mandaue Chamber of Commerce and Industry. However, during the course of the project, the students discovered that the takyong was an endangered species, which compelled the students to take a different approach for the project. It also became the highlight of a food festival hosted by one of the major hotels in metro Cebu a couple of years ago.
The takyong gained popularity after it became the focus of a business proposal by students from the University of the Philippines in partnership with the Mandaue Chamber of Commerce and Industry. However, during the course of the project, the students discovered that the takyong was an endangered species, which compelled the students to take a different approach for the project. It also became the highlight of a food festival hosted by one of the major hotels in metro Cebu a couple of years ago.
Takyong of Borbon – image source: business.inquirer.net
The takyong is Cebu’s version of the French escargot. While the escargot is typically enjoyed by the rich and famous around the world, particularly in Europe, the takyong is enjoyed by residents of Borbon as well as visitors who want to try something new.
Takyong of Borbon – image source: imgrum.net
Have you tasted the takyong of Borbon already? Tell us about it on the comments section below.
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