Papeda or bubur sagu, is sago congee, the staple food of native people in Maluku and Papua. It is commonly found in eastern Indonesia, as the counterpart of central and western Indonesian cuisines that favour rice as their staple food.
Papeda is made from sago flour. The Papuan natives acquire the flour by cutting the trunk of a sago tree in half, and scraping the inner parts of the trunk. The trunk pulp is then squeezed to extract the carbohydrate rich essence. The sago flour is usually stored in a container called tumang. Sago trees are suitable for extracting between the ages of three to five years.
Papeda is made by cooking sago flour with water and stirring until it coagulates. Papeda is usually eaten with yellow soup made from tuna or mubara fish spiced with turmeric and lime.
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