Today’s Doodle honours Papeda, also known as Bubur Sagu, a delectable sago porridge that is a staple in Eastern Indonesia and is becoming more and more well-known worldwide. Papeda was formally recognised as an Indonesian intangible cultural heritage on this day in 2015.
Indonesian islands are covered in millions of sago palm trees, and each year people gather the material with the aim of exporting it to other nations or using it in cuisine, such as papeda. Approximately 150 to 300 kilograms of sago starch can be produced by one sago tree! Protein, carbohydrates, calcium, and iron are among the nutrients that the crop offers in a balanced range. But it also signifies much more to the communities that it has supported for generations all over Indonesia. Many Papuan and Moluccan rituals and ceremonies, such as the Watani Kame (a ceremonial that marks the conclusion of a person’s death cycle), still use sago.
So, how is papeda made? The flour-like mixture should be removed from the trees, combined with boiling water, and stirred until thickened. Add some turmeric, basil, lemongrass, salam leaves, and even your favourite seafood for flavour! You now possess one of Indonesia’s most well-known dinners that is both healthy and delicious!
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