Tanjay – Bodbod Whistle Stop

Bodbod is best paired with a cup of hot chocolate.

In every long trip, one of the most anticipated activities on the unwritten itinerary is the customary stop-over. And in Negros Oriental, whether coming in or going out, a certain delicacy made of sticky rice cooked in coconut milk and wrapped in banana leaves, has Negrenses dropping by the Tanjay public market.  The routine has become part of Negrense tradition. Bodbod of Tanjay is the perfect pasalubong or gift for those waiting back home.

Unbeknownst to many, Tanjay City, along with Dumaguete, was considered one of the most important Spanish settlements on Negros Island, with the former even more favored by the Spaniards. During the colonial period, these communities played significant roles in the island's history, contributing to the cultural and economic growth of Negros. Tanjay, in particular, has maintained a rich heritage that continues to thrive today. One tradition that has endured through time is their bodbod. 

Bodbod always comes in pairs.

We sat down with Balbino Guerrero, fondly called Ka Bino, a history enthusiast born and raised in Tanjay. He reckons that the reason why their bodbod is so exquisite, is mostly because of the city's rich and fertile terrain, part of the Mt. Kwernos de Negros, from which the mighty Tanjay River flow. Being the only flatland within the radius, Tanjay produces mostly sugarcane, coconut, and rice, all three basic ingredients needed to make bodbod. Its proximity to the source makes it easier to produce fresh batches. Additionally, there are over a hundred bodbod makers in the city, ensuring that this delicacy remains relevant to the city's culture. Ka Bino adds, "Anywhere else in the country, glutinous rice is called 'pilit,' but only in Tanjay is it called ' 'budburon,'' hence the name bodbod.

Shyla Simbahon, a very successful third-generation bodbod maker, has proudly seen all her children finish school with the income she earns from making this native Tanjay delicacy. Out of the lowly bodbod comes opportunities for Shyla’s children. She expresses a heartfelt wish for them to pave their own destinies. "I want them to have choices and opportunities," she says warmly, reflecting on the evolving dreams and aspirations of the younger generation. Thanks, in part, to the bodbod.

Ka Bino shares that due to the recent El Niño phenomenon and drastic weather changes, Tanjay rice fields have been suffering immensely. Consequently, bodbod makers are forced to purchase imported sticky rice since local production is scarce and becoming more costly. He fears that this shift may significantly impact the traditional process of making bodbod and the overall quality of the delicacy.

 
Coconut, rice, and a dash of chocolate, mixed with sugar to make bodbod.

Despite these challenges, Tanjay is striving in other ways to compete with the rapidly developing cities and towns in the province, hoping to become a premiere destination rather than just a stopover. But would bodbod still be part of this evolving identity?

The answer lies in the community's efforts to keep the tradition alive. The Bodbod Festival, an annual celebration filled with cook-offs and dancing, highlights the importance of this delicacy to Tanjay's culture. Local bodbod makers are organizing themselves into a Bodbod Council, who will work tirelessly to promote and innovate bodbod recipes while preserving its traditional essence. These innovations range from new flavors and packaging to exploring sustainable practices in sourcing ingredients.

All the ingredients needed as well to make this signature Tanjayanon delicacy.

Bodbod remains a symbol of Tanjay's tightly knit heritage, a testament to the city’s enduring spirit and culture despite the changes and developments. Whether as a cherished delicacy or a symbol of heritage, bodbod will always be an integral part of Tanjay's story.

Article and video script by: Liway Espina
Photos by: Paolo Correa
Video by: Grilled Cheese Studios