“Palagsing” is a brown, sticky suman, made of sago starch (Unaw), young coconut meat and sugar. It is one of the delicacies of Butuan City , which is popularly made in Banza, one of the oldest poblacion of Butuan City , and home to many pure Butuanons. It will take about ten to fifteen minutes of riding a tricycle in order to reach Banza.
Palagsing is usually served on the city's foundation day and on other occasions among Butuanons and as well as non Butuanons. It is a highly perishable dish and has an estimated shelf-life of about 24 hours. However, its shelf-life can be extended by freezing and reheating before serving.
The making of this delicious “Palagsing” is attributed from the abundance of Sago Palm specifically the Metroxylon sagu, Rottb. This kind of Sago Palm can be found wild in marshy areas in the southern part of the Philippines . It is abundant along the coastal areas in the Visayas and in most parts of Mindanao . ( Flores , 2009). It grows to about 30 feet high and 2 to 3 feet wide in diameter. It matures in 12-15 years. It grows best in clay soils with high organic-matter content but can also grow on dry soils as well. In barangay Banza, the Sago Palm which is used to make Unaw is popularly know as Lumbia.
HOW TO GET THERE:
You can reach the city from the port in Nasipit, Agusan del Norte for about 26 hours, aside from other ports in Cebu and Bohol. There also bus routes to Davao or Surigao from Manila which can get you to the city -- this would perhaps be the cheapest way to travel but it will take you three excruciating days sitting on the bus seat and being loading and unloaded to about three of four RoRo of Roll On Roll Off ports.
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