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 Papeda served with yellow soup and grilledmackerel calledtongkol | |
| Alternative names | Popeda, Pepeda, Bubur Sagu, Nangu, Kapurung, Sinonggi |
|---|---|
| Course | Main course, staple food |
| Place of origin | Indonesia |
| Region or state | Sulawesi,Maluku and coastalPapua |
| Serving temperature | Hot or room temperature |
| Main ingredients | Sago |
Papeda, orbubur sagu, is a type ofcongee made fromsago starch. It is a staple food of the people indigenous toEastern Indonesia, namely parts ofSulawesi,[1] theMaluku Islands and coastalPapua.[2] It is also widespread inPapua New Guinea and serves as the counterpart to central and westernIndonesian cuisines that favourrice as their staple food.[3]
The starch is acquired by felling the trunk of asago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach thestarch from the flour. The still-moist sago starch is usually stored in a container made of sago palm leaflets, calledtumang, in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile.[4]
Papeda is made by cooking sago starch with water and stirring until it coagulates and becomes more translucent. It has aglue-like consistency and texture.[2]Sayur bunga pepaya (papaya flower bud vegetables) andtumis kangkung (stir-friedwater spinach) are often served as side-dish vegetables to accompany papeda.[3]
According anthropologist Johszua Robert Mansoben, papeda is commonly found in the cuisines ofPapua Province's Sentani people nearLake Sentani, Taikat people of Arso District (Keerom Regency), andManokwari inWest Papua Province. Meanwhile in the culinary tradition of the lowlands ofSouth Papua andCentral Papua like Mappi, Asmat, Mimika, and Merauke, sago is processed differently. Such as made intosagu bakar, sagu lempeng, sagu sef, andsagu bola.[5]
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In southernSulawesi mainly Luwu and Tana Toraja, Kapurung is made from cooked sago congee which is picked up using chopsticks or fork and rolled into a ball. Usually it is served with beans, vegetable and fish in a soup.[1] While in Southeast Sulawesi, specifically from Tolaki tribe, Sinonggi, sago congee is served separately from the side dishes more akin to Papeda. It needs to be picked up by specially designed wooden sticks.[6]
There are similar dishes in Malaysia, where it is calledlinut, part of theBruneian Malay,Bisaya,Lundayeh/Lun Bawang,Bajau andKadazan-Dusun cuisine in the East Malaysia states ofSabah andMelanau inSarawak, and in Brunei, where it is calledambuyat.[7][8][9]
In general, papeda is consumed with mackerel and fishbroth, but it can be replaced with red snapper, tuna, or cork fish. Most of these fishes are spiced withturmeric andlime, giving a distinctive yellow color on the broth. Papeda is sometimes also consumed with boiled starchy tubers, such as those ofcassava oryam. Besides yellow broth and fish, papeda can be enjoyed withsayur ganemo, which is made from youngmelinjo leaves, stir-fried papaya flowers and red chilies.[2]
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