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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. 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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List of airports in China

China is generally a land country where almost all areas have connected transportation systems, but air transport is the best choice for travel efficiency, except for travelers who seek adventure along the rivers, ferry to reach several small islands and overland journeys.

Airports are spread over many where they have two types of services. International airport to serve international and domestic routes, while domestic airports only serve inter-regional routes in the country. Below is a list of active public airports in China. This list may increase considering that many new airports are still under construction or reduced due to many relocation plans.

= City, airport name, IATA

Anqing, Anqing Tianzhushan Airport, AQGChizhou, Chizhou Jiuhuashan Airport, JUHFuyang, Fuyang Xiguan Airport, FUGHefei, Hefei Xinqiao International Airport, HFEHuangshan, Huangshan Tunxi International Airport, TXNWuhu/Xuancheng, Wuhu Xuancheng Airport
Beijing, Beijing Capital International Airport, …

Timang Beach

Pantai Timang is coastal attraction forms the boundary between Java Island and Indian Ocean in Danggolo Sub-village, Purwodadi Village, Tepus District, Gunung Kidul Regency, Yogyakarta, Indonesia, as one of the beaches in Gunung Kidul which has white sand. The beach is in a secluded area between Siung Beach and Sundak Beach where a coral island becomes a lobster habitat.

Timang Beach traveled using vehicle from Wonosari City for about 32 kilometers where the motorcycle is the best mode to facilitate travel. This beach is flanked by beaches on the coast of Tepus where the west including Seruni, Pok Tunggal and Ngetun, while in the east are Jogan, Siung, and Nglambor.

This beach consists of two parts where the first part of the east is the white sandy beach and many pandanus plants around it, while the second part to the west is a steep hill rock that directly borders the sea and has great views of the island or a large rock offshore.

The island gets its name as Long Rock or Long Island…

Odzala-Kokoua National Park

Odzala-Kokoua National Park or Odzala National Park is a conservation area of 13,500 sq kilometers (5,200 sq mi) at the Cuvette-Ouest Department, Republic of the Congo, declared a protected area in 1935, biosphere reserves in 1977, and national parks in the year 2001 at. Odzala-Kokoua has more than 100 species of mammals and as one of the most diverse primate populations in Africa.

Odzala-Kokoua is managed by the African Parks in collaboration with the Ministry of Forest Economy, Sustainable Development and Environment of the Republic of the Congo in 2010. The park has retained the old rainforests and terrain that vary from 350 meters (1,150 feet) to forest bushy and lots of glade. The area also includes dry forests, savannahs and rainforest ecosystems.

Odzala National Park is one of the oldest national parks in Africa has been neglected for many years and suffered heavy poaching. The poaching of ivory and bushmeat remains a constant threat. African Parks began to organize in 2010 and…