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Sago is flour or processed
derived from the processing of stalacted stem porch or "sago tree"
(Metroxylon sagu Rottb.). Sago flour has physical characteristics similar to
tapioca flour. In recipes, relatively difficult to obtain sago flour is often
replaced by tapioca flour so that the name is often interchangeable, although
the two flours are different.
Sago is a staple food for
people in Maluku and Papua who live on the coast. Sago is eaten in the form of
papeda, a kind of porridge, or in other preparations. Sago itself is sold as
bulk flour or compacted and packed with banana leaves. In addition, sago is
also processed into noodles.
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As a source of
carbohydrates, sago has a uniqueness because it is produced in swamp areas
(natural habitat of rumbia). This condition has its own ecological advantages,
although it is economically disadvantageous (complicate distribution).
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