Jagna is known as the “Calamay County” of Bohol and is famed for the production of the finest Calamays in the province.
Calamay, sometimes called “kalamay” is made from well-milled glutinous rice mixed with coconut milk and sugar. It is the signature delicacy and pasalubong from Bohol. One of the island’s most iconic images, that brown spoke-shaved coconut shell with a red band.
Great as bread spread, calamay is also perfect scooped from the shell into your mouth. From locally harvested glutinous rice, pounded and ground in stone mills before cooking in the freshest coconut milk, over low fire, calamay tells the travails of sacrifice. It could be the constant stirring, or the cooks’ tireless dedication which rewards it with its sticky consistency and sweetness.
