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sago
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thumb|right|Sago palms (Metroxylon sagu) in New Guinea thumb|Peeling and pounding a segment of sago palm stem to produce an edible starch. Sepik River, Papua New Guinea Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Melanesia region, particularly Eastern Indonesia. Large quantities of sago are sent to Europe and North America for cooking p
Sago is a starch extracted from the spongy core of tropical palm stems, particularly the sago palm, and serves as a major staple food for people in New Guinea and the Maluku Islands. It is produced primarily in the Melanesia region of Eastern Indonesia and is also exported in large quantities to Europe and North America.
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15 sectionsContents
- Historical records
- Sources, extraction and preparation
- Palm sago
- Cycad sago
- Cassava sago
- Uses
- Nutrition
- Textile production
- Other uses
- See also
- References
- Citations
- General and cited references
- Further reading
- External links
thumb|right|Sago palms (Metroxylon sagu) in New Guinea thumb|Peeling and pounding a segment of sago palm stem to produce an edible starch. Sepik River, Papua New Guinea Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Melanesia region, particularly Eastern Indonesia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a pancake.
Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch. They may be used interchangeably in some dishes, and tapioca pearls are often marketed as "sago", since they are much cheaper to produce. Compared to tapioca pearls, real sago pearls are off-white, uneven in size, brittle and cook very quickly.