This recipe of Papeda is authentic and traditional, as native housewives and cooks from Maluku locally curate it. Don’t miss out on this one!
Things to know about Papeda Recipe
Most Indonesians consume rice as their main source of carbohydrates. Still, 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 carbohydrates, the sago plant. This unique dish, Papeda, 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 carbohydrates 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, 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:
What to serve with Papeda
This dish is best served with the fish you choose, preferably with tuna cooked in turmeric broth.
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?