Things to know about Papeda Recipe
Most Indonesians consume rice as their main source of carbohydrates, but our relatives in the eastern region of Indonesia do not have the land nor the luxury of producing rice, so they opted for another source of carbohydrate, the sago plant. This unique dish is commonly consumed with seafood, typically fish like tuna or sea bass cooked in yellow turmeric broth. Papeda, or sago porridge is a culturally significant dish in the region of Maluku islands and Papua, not only as their main source of carbohydrate but also as a dish commonly used in many of the traditional rituals.
In Papua, there’s a traditional ritual called the Watani Kane, which is celebrated to mark the end of a death cycle of a person. It is given to the family that helps out the most with the rituals of the mourning family. In another culture, the Raja Ampat locals give praise to the gods for their harvest of the sago plant, and it is very sacred in the region. There is a lot of cultural significance to this dish, to name a few, celebrating the puberty of young girls, and serves as a painkiller for pregnant women. You would not want to miss out on this one.
Delicious Indonesian Traditional Sago Porridge from Maluku. Authentic Recipe of Papeda.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 250 grams (8.82 oz) Sago Flour
- 2 cloves Garlic
- 1/2 tbsp Salt
- 1 L (33.81 floz) Water
- Into a saucepan, add ¾ of the water and bring it to a boil.
- Into another pan, combine ¼ of the water, garlic, salt, and the sago flour. Mix well.
- Once the water is boiled, slowly pour them into the sago mixture.
- Cook the sago mixture over low heat while stirring continuously until it thickens into a glue-like consistency.
- Once thick, turn off the heat and pour the papeda into a bowl.
- The dish is ready to be served.
— Specific Atributes of This Recipe:
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