Indonesia is an archipelago country with a lot of diverse cuisines. Although rice is the staple food of many people in Indonesia, there are many other regional staple foods, such as; wheat, yam, sweet potato, potato, taro and cassava. The staple food in the Eastern Indonesia are starchy food like Sago, wild tubers and many of the main ingredients are seafood, since most of them work as fishermen and traditional farmers. Papua is a rich island with rich natural resources. Papuan cuisine is very unique and delicious.

One of famous Papuan cuisine is Papeda. Papeda is sago congee made from sago flour. Sago flour is made from sago barks which are cut in half and the inner parts are scraped to produce the flour.

Papeda

ingredients:

100 gr of Sago flour
1000 cc Water
½ tsp salt
½ tsp sugar


Direction:

Mix the Sago flour with 300 ml of water
Add sugar and salt
Boil the remaining water
After the water is boiled, pour it into the Sago flour batter and stir it gently so the Sago is cooked evenly
Cook it over low heat and stir it continuously until it’s white in color
It is cooked when it is clear in color and you can turn off the fire