Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Sago along with all the recipes employing Sago presented on this site, with 24 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Sago recipes added to this site.

These recipes, all contain Sago as a major wild food ingredient.

Sago is a powdery starch made from the pith of the Sago Palm Metroxylon sagu. Sago itself forms a staple food for the lowland peoples of New Guinea and the Moluccas where it is often cooked and eaten as a form of pancake with fish. Processed sago comes as flour, slightly coarser sago meal or pearl sago — small grains that are similar in appearance to tapioca (but tapioca is made from the root of the cassava plant).

Sago is used in baking, to make puddings and as a thickener for desserts.