Sago as a Common Food Nowadays, traveling vendors frequently offer papeda as light snacks that are typically consumed by children. But are you aware of the origin of papeda? apeda is a staple dish and culinary specialty from Maluku, Papua, and several Sulawesi regions. This type of food is known as Pogalu or Kapurung in the Toraja tribe. Here we will discusss about Sago as staple food.
Sago as Staple Food That Rich in Benefits, You Need To Know
Papeda is a type of sago porridge that is frequently served with turmeric-seasoned tuna or mubara. Papeda looks like a paste or gel. According to the Ministry of Education and Culture’s website, papeda is a well-known figure in the customs of the Sentani and Abrab indigenous peoples of Lake Sentani, Arso, and Manokwari. Additionally, papeda is present at significant traditional events.
Ganemo vegetables, which are made from young melinjo leaves? Are another common accompaniment to papeda dishes. According to Indonesia.go.id, a pair of chopsticks or two special forks are used to eat papeda. Do you why so many people like sago as staple food.
The secret is to eat the papeda porridge with yellow sauce by rolling it around chopsticks or a fork. Papeda doesn’t need to be chewed . It is because of its soft texture.It can be slurped or swallowed directly of Sago as staple food.
Papeda is not only delicious and unique, but it also has health benefits. According to the journal History.com, 100 grams of sago have 51.6 grams of carbohydrates, 0.2 grams of fat, 27 calcium, and 209 kcal of calories.milligrams, 13 milligrams of phosphorus, and 0.6 milligrams of iron.
In addition, Sago as staple food contains zero IU of vitamin A, zero milligrams of vitamin B1, and zero milligrams of vitamin C. Based on these components, sago can be used as a primary source of carbohydrates or as a staple food to combat heartburn, flatulence, and hardening of the blood vessels.
Because Papeda’s properties are able to act as a cleanser for the organs in the human body. It is believed that eating Papeda on a regular basis can eliminate kidney stone disease. Consuming this common food from Papua is also recommended for people who smoke frequently because it can slowly clean the lungs. Also read Papeda Rich in Benefits You Need To Know.
Sago as staple food, Sago can be processed into a variety of delicious and nutritious foods in addition to papeda. Sago is traditionally known in sago-producing regions, particularly Inanwatan or Papua, Maluku, Nusa Tenggara. Also majority of the rest of Eastern Indonesia. Plate sago, coconut roasted sago, and apar roasted sago are just a few of the foods made from sago.
Sago flour is made from the trunk of a tree that looks like a palm tree. It is called Metroxylon sago Rottb. This trees usually grow along the banks of rivers or in other places with a lot of water, like swamps and similar places. Sago trees can grow 30 meters tall. From a single sago tree, farmers can produce 150 to 300 kilograms of sago flour.
To obtain high-quality sago flour, the people of Eastern Indonesia used to hunt for the trees themselves in the forest and remote swamps. Most of the time, people who live in remote areas make their own sago. Sago as staple food, on the other hand, can be found in markets close to towns for people who live in cities.
The people of Maluku, Papua, and the surrounding areas believe that sago processing is not only simple. But it is also easy to find. As a result, their primary food choice is sago rather than rice.
Sago as staple food should be used as a national staple food to replace rice or rice because of its abundance of benefits and complete nutritional content. Sago can serve as a backup option. How interested are you in making papeda every day?
