Papeda

Papeda is a traditional dish, often said to be the local porridge variety. It is made with sago, the staple food of the native people of Maluku and Papua. Sago is the eastern Indonesian counterpart to rice, the preferred starch in central and western Indonesia.

Papeda is made with flour that is extracted from the plant, actually the trunk of the sago tree. The dried flour is then vigorously mixed with water, salt and sugar. The final texture of the dish is very unusual: it is thick, glutinous, and viscous, and similar to porridge or a pale pudding.

It is mostly eaten with a rich soup based on turmeric and fish such as tuna, mackerel, catfish, red snapper, or any other local fish variety. Finally, the dish is flavored with a dash of fresh lime juice. Melinjo, papaya, and red pepper are also commonly served as complements to papeda.

The nutritional benefits of papeda make it a beloved dish in eastern Indonesia, where it is usually served as a part of the breakfast menu.