Papeda

Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, the Maluku Islands and coastal Papua. It is also widespread in Papua New Guinea and serves as the counterpart to central and western Indonesian cuisines that favour rice as their staple food. Papeda is of Ambon Malay origin and attested in Vocabularium ofte Woort-boeck (1623) by Dutch clergymen Caspar Wiltens and Sebastiaan Danckaerts. The starch is acquired by felling the trunk of a sago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach the starch from the flour.

Description: Wikipedia — Papeda (food), CC BY-SA 4.0