Sago

A sago palm

Pearled Sago, ready for use

Sago Pancake, very common in New Guinea

Sago /ˈseɪɡoʊ/ is a starch that comes from the spongy centre of tropical palm stems. In many cases, it comes from Metroxylon sagu. It is a major staple food for many people living in New Guinea and the Moluccas. It is called saksak, rabia, and sagu in those areas.

The largest suppliers are usually in Southeast Asia, particularly Indonesia and Malaysia. Big quantities of sago are often sent to Europe and North America for cooking purposes.

Cooking

It is traditionally cooked and eaten in various forms. It can be rolled into balls by boiling it in hot water. It forms a glue-like paste (papeda), or as a pancake.

Sago is often sold in the form of "pearls". These small rounded starch become gelatinized by heating. Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls look similar to other pearled starches like pearls made out of cassava starch (tapioca) and potato starch. They may be used interchangeably in some dishes or snacks.

Sago Media

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  Peeling and pounding a segment of Sago Palm stem to produce an edible starch. Sepik River, Papua New Guinea

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  A sago palm being harvested for sago production

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  Sago logs ready for processing in Kampung Medong, Sarawak, Malaysia.

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  A girl filtring sago starch for sago production, East Sepik Province, Papua New Guinea

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  a sago pancake made only with water and starch from the Sago palm - basic food for many people especially in parts of Papua New Guinea and parts of Indonesia. Photo made in East Sepik Province, Papua New Guinea