A glossy sago porridge from eastern Indonesia, eaten with yellow fish soup.
Papeda is made from sago starch cooked into a clear, sticky, glue-like porridge. It is twirled onto chopsticks or special sticks and slipped straight into the bowl.
Sago palm has been a staple in Maluku and Papua for centuries. Papeda is traditionally eaten with ikan kuah kuning, a yellow fish soup with turmeric and lime.
Cultural context
Sago palm has fed the peoples of Maluku and Papua for centuries.
Key ingredients
- Sago starch
- Water
- Yellow fish soup (ikan kuah kuning)
- Turmeric
- Lime
Good to know
- Made from sago starch
- Eaten with yellow fish soup
- Staple of Maluku and Papua
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