Negros town puts spotlight on blue crab dishes, coffee treats

CRAB AND COFFEE CUISINE. The Ugyonan Crab Curry (left) of Barangay Poblacion 2 and the Orange Canlusong Cold Brew Coffee Spritz of Barangay Cudangdang get the top prize in the 1st Saravia Culinary Contest of the 35th Ugyonan Festival of E.B. Magalona, Negros Occidental. The competition showcased the town’s famous products – blue crabs and coffee. (Photos courtesy of E.B. Magalona PIO)

BACOLOD CITY – The municipality of E. B. Magalona in Negros Occidental has put the spotlight on its famous products – blue crabs and coffee – in celebrating 35 years of its main fiesta, the Ugyonan Festival, which is being held until May 1.

The northern Negros town is known as the province’s blue crab capital for its abundant blue-swimming crab production and organic coffee grown in the forest of Barangay Canlusong.

“We’re very proud to show the many interesting cuisines that can be made using blue crabs, and drinks and desserts using Canlusong coffee,” Mayor Marvin Malacon said in a statement on Monday.

These were showcased during the 1st Saravia Culinary Contest participated in by teams from both the town’s coastal and uplands barangays at the public plaza on April 27.

The competition honors the former name of E. B. Magalona, which is Saravia.

In the Crab Category where two dishes were required per entry, the champion’s prize went to the Ugyonan Crab Curry and Ugyonan Tempura of Poblacion 2 created by John Russil Bausing, Andrei Lois Soberano, and Mark Lester Villarin.

The Crab Shala and Crab Samosa of Barangay Alicante’s Joan Borlan, Rosie Joy Reyes, and Christella Polines placed first runner-up, while the Crab Cake and Crab Rangoon of Barangay Latasan’s Franche Louis Ortequesa, Jules Romero, and Michaela Divinagracia was second runner-up.

Under the Coffee Category, Barangay Cudangdang’s Orange Canlusong Cold Brew Coffee Spritz and Biscuit Crumb Canlusong Pudding made by Benjansun Beronilla and Jethro Trocio topped the drink and dessert entries.

Barangay Alacaygan’s Gateau de Kape and Ala Coffee Mousse Drink of Melanie Pelayo and Joey Esclabanan was first runner-up while Barangay Consing’s Sea Salt Cream Cold Brew and Coffee Cheesecake created by Sophia Jemella and Annabelle Jontongco, was second runner-up.

“Indeed, what better venue to highlight these than through a culinary contest during the Ugyonan Festival,” Malacon said.

The Canlusong organic coffee, which has four varieties – robusta, excelsa, arabica and liberica, comes from the beans of coffee trees growing wild in the forest of Barangay Canlusong at an elevation of more than 1,600 feet above sea level.

These coffee trees are nurtured by local farmers, who harvest and pack the coffee beans using sustainable and environment-friendly practices.

“Our blue crabs and Canlusong coffee have international buyers,” the mayor said.