Search results
Results from the WOW.Com Content Network
Sago palms (Metroxylon sagu) in New Guinea Peeling and pounding a segment of Sago Palm stem to produce an edible starch.Sepik River, Papua New Guinea. Sago (/ ˈ s eɪ ɡ oʊ /) is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. [1]
The upper portion of the trunk's core can be roasted for food; the young nuts, fresh shoots and palm cabbage are also edible. [4] Research published in 2013 indicates that the sago palm was an important food source for the ancient people of coastal China, in the period prior to the cultivation of rice. [6]
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
The indigenous peoples in Brazil have already chopped and cooked cassava roots for food. [ 11 ] With the transfer of the Portuguese Court to Brazil , in the beginning of the 19th century, the cassava flour started being prepared with Port wine , resulting in a kind of sweet porridge , such as a "parent" of sagu de vinho. [ 11 ]
Metroxylon is a genus of monoecious flowering plants in the Arecaceae (palm) family, and commonly called the sago palms consisting of seven species. They are native to Western Samoa , New Guinea , the Solomon Islands , the Moluccas , the Carolines and Fiji in a variety of habitats, and cultivated westward to Thailand and Malaya .
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, [1] the Maluku Islands and coastal Papua. [2] It is also widespread in Papua New Guinea and serves as the counterpart to central and western Indonesian cuisines that favour rice as their ...
Deep in the archives of the magazine, I discovered simple versions of ambrosia salad with fresh oranges, coconut and whipped cream and more elaborate takes with homemade custard sauce.
Sago palm. Sago palm is a common name for several plants which are used to produce a starchy food known as sago. Sago palms may be "true palms" in the family Arecaceae, or cycads with a palm-like appearance. Sago produced from cycads must be detoxified before consumption. Plants called sago palm include: