Papeda

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Papeda

Papeda served with yellow soup and grilled tude (mackerel) fish.
Origin
Alternative name(s)	Pepeda, Bubur Sagu
Place of origin	Indonesia
Region or state	Maluku and Papua
Creator(s)	Indonesian cuisine
Dish details
Course served	Main course, stapple food
Serving temperature	Hot or room temperature
Main ingredient(s)	Sago

The native of Seram island in Maluku cooking Papeda in bamboo.

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 flour. The Papuan natives acquire the flour by cutting the trunk of a sago tree in half, and scraping the inner parts of the trunk. The trunk pulp is then squeezed to extract the carbohydrate-rich essence. The sago flour is usually stored in a container called tumang. Sago trees are suitable for extracting between the ages of three to five years.

Papeda is made by cooking sago flour with water and stirring until it coagulates. It has a glue-like consistency and texture. Papeda is usually eaten with yellow soup made from tuna or mubara fish spiced with turmeric and lime.

There are similar dish in Malaysia and Brunei, where it is called Linut, one of the Melanau cuisine in the East Malaysia state of Sarawak, and Ambuyat, in Brunei.

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