Sago (PNG)
The river starch: sago — starch washed from the sago palm's pith, cooked into glutinous dumplings or pancakes and eaten with fish soups in the Sepik and Gulf lowlands. Ingredients: sago starch, water; fish, greens, coconut for the soups.
What it is
The river starch: sago — starch washed from the sago palm's pith, cooked into glutinous dumplings or pancakes and eaten with fish soups in the Sepik and Gulf lowlands. Ingredients: sago starch, water; fish, greens, coconut for the soups. Recipe: 1) Mix sago with hot water to a dough. 2) Form balls or wrap in leaves. 3) Boil or steam until translucent. 4) Serve in hot fish broth. Serve: along the Sepik River's villages. Flavor: neutral, chewy — the soup is the flavour. History: sago is one of humanity's oldest starch systems; the Sepik's palms feed whole river cultures. See also: Mumu, Kaukau (Sweet Potato).
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