Sago

Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (lamban), or as a pancake. Sago is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes.

History

The name sago is also sometimes used for starch extracted from other sources, especially the sago cycad, Cycas revoluta. The sago cycad is also commonly known (confusingly) as the sago palm, although this is a misnomer as cycads are not palms. Extracting edible starch from the sago cycad requires special care due to the poisonous nature of cycads. Cycad sago is used for many of the same purposes as palm sago.

The fruit of palm trees from which the sago is produced is not allowed to ripen fully. The full ripening completes the life cycle of the tree and exhausts the starch reserves in the trunk to support the nutrient requirements of the fruit and seeds. It leaves a hollow shell and causes the tree to die. The palms are cut down when they are about 15 years old, just before or shortly after the flowering and fruiting process begins.

Production

To harvest sago, the sago palm is felled shortly before the flower spike is due to emerge, when the stems are full of starch stored in readiness for this event. Each trunk can yield about 150 to 300 kg of sago. Despite the labour-intensive process, sago is often preferred as a food source to other staples, such as rice or maize, because the sago palm requires neither irrigation nor fertilisation.

Uses

Sago starch can be baked (resulting in a product analogous to bread, pancake, or biscuit) or mixed with boiling water to form a paste. It can also be used to make flat breads, pancakes, or mixed with other ingredients to form a variety of edible items. Sago can also be used as a thickener in other dishes.

Health Benefits

Sago is a versatile ingredient that can be used in a variety of dishes. It is also a good source of energy, as it is high in carbohydrates. It is low in protein, vitamins, and minerals, but it can be combined with other foods to provide a balanced diet.

See Also

• Tapioca
• Starch
• Metroxylon sagu
• Cycas revoluta

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