Sago

Eugeissona utilis, Metroxylon sagu

root

Starch taken from a palm's pith, cooked into a sticky porridge (papeda) or pearls: a staple of eastern Indonesia.

Origin

New Guinea and the Moluccas

Season (United States)

all year round

Preparation

For papeda, boiling water is poured over the starch mixed with cold water, stirring fast until a translucent paste forms; the pearls cook for 15 to 20 minutes, until transparent.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

A single sago palm gives up to 300 kilos of starch, harvested just before it flowers.