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ساگو
Sign in to saveAlso known as pearl sago, sabudana
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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