Papeda : unique taste from the east

February 1st, 2015 | by TheJourneyMagz
Papeda : unique taste from the east
Culinary
0

Papeda or bubur sagu, is sago congee, the staple food of native people in Maluku and Papua. It is commonly found in eastern Indonesia, as the counterpart of central and western Indonesian cuisines that favour rice as their staple food. Papeda is made from sago flour, the Papuan natives acquire the flour by fellingthe trunk of a sago tree, cutting it in half, and scraping the inner parts of the trunk. The trunk pulp is then mixed with water andsqueezed to extract the starch-rich essence.

The still moist sago flour is usually stored in a container made of sago palm leaflets, called tumang in which it will
keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to fifteen years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile.


EditionDownload

Share the infoShare on Google+0Tweet about this on Twitter0Pin on Pinterest0Share on Facebook0Email this to someonePrint this page

Leave a Reply

Your email address will not be published. Required fields are marked *