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| Papeda Maluku |
Papeda or bubur sagu, is sago congee, the
staple food of native people in Maluku and Papua. It is
commonly found in eastern Indonesia, as the counterpart of central and
western Indonesian cuisines that favour rice as their
staple food.
Papeda is
made from sago starch. The Moluccans and Papuans acquire the starch 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. The still moist sago starch is usually stored in a container made of
sago palm leaflets, called tumang in which it will keep for
several months before spontaneous fermentation will turn it too acidic and
unsuitable for making papeda. Depending on the variety and the growing
conditions, it may take a sago tree five to fifteen years to accumulate enough
starch in its trunk to make the effort of extracting it worthwhile.
Papeda is
made by cooking sago starch with water and stirring until it coagulates. It has
a glue-like consistency and texture. Papeda is usually eaten with
yellow soup made from mackerel, tuna or mubara fish spiced
with turmeric and lime. Papeda is sometimes also consumed with
boiled starchy tubers, such as those of cassava or yam. Sayur bunga pepaya (papaya
flower bud vegetables) and tumis
kangkung (stir-fried water spinach) are often served as side dish
vegetables to accompany papeda.
Sources : https://halomuda.com/makanan-khas-maluku/
Sources : https://halomuda.com/makanan-khas-maluku/
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