Papeda (Sago Congee) is a traditional Papuan (from Indonesian Papua) recipe for a classic staple accompaniment of sago and water cooked to a thick paste. The full recipe is presented here and I hope you enjoy this classic Papuan version of: Sago Congee (Papeda).
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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.
Ingredients:
5 tbsp Sago flour
800ml water
Method:
Bring the water to a boil in a saucepan.
Whilst stirring continuously, slowly pour the tapioca flour into the boiling water.
Continue stirring constantly until the sago congee thickens and becomes hard to stir.
Take off the heat, scrape into a serving bowl and serve as an accompaniment.
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