The world might know Indonesia as a nation with rice as the staple food. However, not all regions eat rice as their staple food. Sago plantation areas in West Papua reach 601,471 hectares, larger than paddy fields area; hence it has become the locals’ main carbohydrate as a rice replacement. Not only that, but the locals also enjoy sago as cake, snacks, and side dishes. Here are the sago-based dishes in West Papua you need to try!
Papeda
Papeda is the most-consumed form of sago in Papua. In a nutshell, papeda is sago porridge. It has a white color and tastes bland. Therefore, the locals eat papeda with other dishes to add flavor. Since it has a sticky texture, it’s difficult to grab papeda by hand or other eating utensils, so the locals use two bamboo sticks called gata gata to roll the papeda and put it on their plates.
Papeda is nutritious. Not only carbohydrates, but it’s also rich in fiber and low in cholesterol. There are two types of sago to make papeda: wet sago and dry sago. To make papeda from wet sago, mix it with hot water and stir until it has a thick consistency similar to porridge.
Both types of papeda are served with yellow gravy fish, fern, melinjo leaves, sauteed papaya flowers, roasted fish such as mackerel, peda, tuna, or mubara fish seasoned with turmeric and lime. You can also add boiled tubers, such as cassava or sweet potatoes and stir-fried kale.
There’s a unique way of enjoying papeda with yellow gravy fish. Pour the sweet and sour soup first, then take some papeda using gata gata. Make sure that the soup is covering the papeda. Without eating utensils, slurp the papeda along with the soup straight from the plate or bowl. This sago porridge is often found in stalls or restaurants in Papua with prices starting from Rp. 10,000.
Gani Nu (Grilled Sago)
Sago can be served not only as a savory dish but also as a sweet snack named Gani nu. The ingredients and the cooking process are simple. All you need are grated coconut, brown sugar, and sago.
If you already have the ingredients, follow these steps to make your gani nu—first, filter wet sago with a sieve. Then, mix with grated coconut and add brown sugar. Shape them in rectangles using clay molds called aba na. To bring out the distinct aroma and ensure the heat is stable, cook with special firewood until crunchy and brown.
Gani nu has a sweet taste from the brown sugar and savory taste from the grated coconut. Enjoy gani nu with a cup of tea or coffee during rainy days.
Habo Kon (bia kodok sago dish)
Another traditional sago-based dish in West Papua that you have to try is habo kon. This time, we mix sago and protein. The main ingredients of this unique dish are sago mixed with bia kodok meat. Kodok means frog in Indonesia, but the kodok here refers to a sea creature. Bia kodok is a large-sized shell with a black and round shell around the flesh. It lives around mangrove trees.
How to make habo kon? First, clean bia frog and rinse it with water thoroughly, then boil it. Meanwhile, dried sago is mixed with grated coconut, shallots, coriander, chilies, salt, and brown sugar. Then, fill the shell with the mixture. Lastly, grill or roast the shell. Habo kon has lovely salty and savoury flavors.
Martabak Sagu (Sago Foldover)
Martabak, or foldover, is a very popular dessert in Indonesia. Usually, they’re made of a mixture made of flour and eggs. There are two common types of martabak: sweet and egg martabak. However, West Papua has its kind of martabak, namely martabak sagu (sago foldover). It is originated from Fakfak region.
The main ingredients of Martabak sagu are sago and brown sugar. The sago is beaten until it becomes granular in size and fried. Once it’s done, put brown sugar on top. Martabak sagu has a chewy texture. It tastes sweet and savory at the same time. This sago-based dish is served as a snack to welcome the guests. Food stalls usually sell it for Rp25,000 per portion
Sagu Lempeng (Sago Slab)
Sagu Lempeng (sago slab) is a snack that’s not only popular in West Papua but also Maluku, Riau, and Kalimantan. Sago slab is best eaten when it’s still warm. Sago is shaped into rectangles and burnt with an iron. Once it’s done, sago slab looks like white bread. However, the texture is different from bread. It’s not soft but rather hard and chewy. If it’s too hard for you to chew, you can mix or dip it in water. The original flavor is bland, but people start adding sugar to make it sweeter. You can found sago slabs at gift shops starting from IDR 15,000 per pack.
Sago is more than just a staple food for the West Papuans. It is versatile and can be made into snacks and savory dishes as well by the locals. So, remember to try these sago-based dishes in West Papua. You won’t regret this interesting experience!
