Papeda
Ingredients
- 250g sago flour
- 2 cloves of garlic
- 3 cups broth (can be replaced with water)
- Salt to taste
- 1 glass of water
Cooking Instructions
- Mash garlic, add 1 tsp salt and sago flour. Combine well, then add 1 cup of water and stir until smooth.
- Bring the broth to a boil, then slowly pour in the sago mixture while stirring gently. Taste the papeda and adjust seasoning as needed.
- Stir the papeda until it thickens completely and changes colour from white to clear greyish.
- Papeda is ready to be enjoyed warm, ideally paired by yellow fish sauce for a delicious combination.
- TIPS: It is important to stir the papeda in one direction until it changes colour to ensure that the sago thickens perfectly.
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