A Hamburger Today

Sago Palm: The Tree of Life is Full of Carbs and Fat


Last month on a visit to Butuan City in the Philippines, writer Robyn Eckhardt and photographer David Hagerman of Eating Asia witnessed the traditional processing of the sago palm, a plant mostly used for its tapioca-like sago flour. They thoroughly document the breakdown of the "Tree of Life" in three parts: extracting starch from the hack-out trunk shreds, using the flour in sweet coconut-flavored sago flatcakes, and frying up the fat-rich sago worms that hatch in the sago palm's trunk.

Never before have I wanted to try something made of sago so badly. But I think I'll save the fried worms for later, even if they tasted "crispy, salty, and greasy, with a lick of smoke."

Printed from http://www.seriouseats.com/2008/03/sago-palm-the-tree-of-life-is-full-of-carbs-a.html

© Serious Eats