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Papeda

Papeda is a food of pure sago typical of Papua and Maluku which is usually served with tuna or mubara that has been flavored with turmeric. Papeda is white, textured sticky, has no taste and is a diet rich in fiber, low in cholesterol and many nutrients.

Sago is the basic ingredient for a variety of food in various coastal and lowland areas of Papua, including roasted sago, plate sago and sago balls as the most widely known cuisine especially in indigenous culinary traditions in Mappi, Asmat and Mimika districts.

Xvlor Papeda is dish of sago porridge and fish by people of Papua

Papeda is one of the most common rare sago dishes in the world where anthropologist and Chairman of the Papuan Research Institute, Johszua Robert Mansoben, says papeda is more widely known in the traditions of local Sentani and Abrab communities in Lake Sentani, Arso and Manokwari.

These foods are generally served together with tuna, can also be combined with cork fish, red snapper, bubara and fish cakes. Papeda pulp can also be enjoyed with ganemo vegetables processed from buds of mlinjo leaves that have been pan-fried with papaya flowers and red peppers.

The presence of sago is very important as a source of carbohydrates for people living on the coast and sago growing in swamp areas. Papuans perform special rituals to start harvesting sago as gratitude for the abundant harvest and sufficient food for the family.

Pure sago is obtained by cutting the sago tree from the fringe. A good tree is aged between 3-5 years where the cauldron will be squeezed until extracted from starch to be processed into raw pure sago ready to be processed or stored in a tool called Tumang made from rattan.

Sago flour is stirred while poured into boiling water and gradually form a thick dough. This porridge is then ready to eat. Papeda has no taste so it requires a sauce and side dish to enrich the taste.

Does not need a spoon, but a pair of chopsticks that rotate quickly inside the papeda will produce a roll of unbroken dough to move to the plate and added fish sauce. Gata-gata is a kind of tool fork made of bamboo and is used to roll the papeda from the plate to the mouth.

In 100 grams of sago contained energy of 209 kcal, 0.3 grams of protein, 51.6 grams of carbohydrates, 0.2 grams of fat, 27 milligrams of calcium, 13 milligrams of phosphorus, and 0.6 milligrams of iron. Sago flour also contains vitamin B1 of 0.01 milligrams.

Xvlor.com Papeda is dish of sago porridge and fish by people of Papua

Papeda contains carbohydrate equivalent of rice, but it is higher in fiber, low cholesterol and high nutrient. Papeda will prevent hardening of blood vessels, heartburn, flatulence and fiber levels in sago can reduce the risk of colon cancer.

Low glycemic index content in sago so it is safe to be consumed by people with diabetes mellitus, reduce risk of obesity and facilitate defecation. Taking papeda regularly is believed to eliminate kidney stones where papeda plays a role in cleaning the organs in the human body.

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