Sago is the principal diet and a rice replacement in some parts of Papua. Famous regional delicacies include plate sago, grilled sago, and ball sago. Sago is affordable and has a unique texture that goes well with soupy recipes. For instance, while consuming processed sago, such as papeda food, this yellow sauce fish with a savory taste and rich in spices is a preferred accompaniment.
Unfortunately, papeda, part of Papua’s culinary tradition, is getting harder to locate. Papuans is not frequently eating Papeda as a regular meal, even in the region of origin. Fish cakes cooked in the yellow sauce are typically served with papeda, along with tuna, cork fish, red snapper, and trevally fish. Papeda is consumed with ganemo veggies formed from sautéed papaya blossoms, melinjo leaves, and processed fish.
The Origin of Papeda Food
According to the Indonesian Information Portal, the native inhabitants of Papua have traditionally valued sago. For them, sago is more than simply a culinary component; it is the source of many legendary tales about human incarnation.
The residents of Raja Ampat value sago highly. When the locals harvest sago, a unique ceremony shows appreciation and respect for the sago crop that may supply the locals’ necessities.
In Danau Sentani, Arso, and Manokwari regions, the indigenous Sentanu and Abrab people utilize papeda, which is made from sago. This cuisine is also served as a dish during significant occasions. For instance, at the Watani Kame ceremony, a traditional Papuan ceremony.
Papeda’s Philosophical Meaning
Sago has a very balanced range of nutrients, including:
- Carbs
- Protein
- Calcium
- Iron
As a result, rice and sago were equal as a primary meal for the Papuans. Unfortunately, as noted by Suara, Papuan chef Charles Toto claimed that sago porridge has begun to lose favor.
According to Chef Charles Toto, alias Chato, his family started switching from papeda to rice as a kid. This occurred following the government’s decision to unlock the Papua rice fields.
“In the past, there was a stigma that eating rice was modern, and rice was for the wealthy, the class was higher than papeda. Such information makes villagers feel that the sago porridge and fish are of lower quality, so they flock to find rice,” he explained.
How could anyone have imagined that a bowl of sago porridge has a philosophical significance that dates back thousands of years? Papuans eat papeda using strands, hardwood plates used for sago porridge, and traditional Papuan dinnerware.
The Sentani natives have a custom of serving papeda to members of the same family from the same dish. This custom is referred to as “laid mbai hote mbai.” The word “Mbai” means one in the Papuan language.
This custom’s guiding principle is that dining as a family preserves stories for the children and grandchildren’s future and strengthens the links between family circles.
How to Make Papeda and Recipes
Papuan is typically served the sago porridge with yellow fish sauce. They also use various types of fish for this one menu, for example:
- Tuna,
- Cork,
- Red Snapper,
- Bubara,
- Fish Cakes.
Ganemo veggies, which are prepared with young melinjo leaves, young papaya, and red chiles, are another accompaniment to papeda food.
You need to use chopsticks or a wooden fork, a particular instrument, to consume this sago porridge. By wrapping one of the chopsticks around the sticky porridge with this instrument, we can transfer it to a dish and drizzle it with yellow fish sauce.
Papuans consume this sago porridge with a distinctive method. They will slurp and eat it immediately. Due to the bland flavor of this food, you must pair it with sides or chili sauce.
Then how to make papeda? Here is the recipe quoted from the Chef’s Recipe.
Ingredients:
- 250gr Sago flour
- 2 cloves of garlic
- 1 tablespoon of salt
- 4 cups water
Cooking Steps:
- Combine sago flour, garlic, salt, and a glass of water. Mix well.
- Bring 3 cups of water to a boil in a saucepan.
- Take the boiling water and slowly pour it into the sago flour mixture.
- Put the dough on the stove, and cook over low heat,
- Constantly stirring until thickened. Lift, then serve.
Wrapping Up
Papeda food is a traditional dietary staple every day in Papua and Maluku. This is its philosophical and historical significance. Have you tried this sago porridge before? If not, let’s attempt to create it using the above recipe.
