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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 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. [6]
Sago was noted by the Chinese historian Zhao Rukuo (1170–1231) during the Song dynasty. In his Zhu Fan Zhi (1225), a collection of descriptions of foreign countries, he writes that the "kingdom of Boni (i.e. Brunei) ... produces no wheat, but hemp and rice, and they use sha-hu (sago) for grain".
Sago pudding is a sweet pudding made by combining sago pearls with either water or milk and adding sugar and sometimes additional flavourings. It is made in many cultures with varying styles, and may be produced in a variety of ways. Southeast Asia, especially Indonesia and Malaysia, produces the majority of sago.
Cycas revoluta (Sotetsu [Japanese ソテツ], sago palm, king sago, sago cycad, Japanese sago palm) is a species of gymnosperm in the family Cycadaceae, native to southern Japan including the Ryukyu Islands. It is one of several species used for the production of sago, as well as an ornamental plant. The sago cycad can be distinguished by a ...
Helmeted guinea fowl in tall grass. Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2]
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:
Papeda is made by cooking sago starch with water and stirring until it coagulates and becomes more translucent. It has a glue -like consistency and texture. [ 2 ] Sayur bunga pepaya (papaya flower bud vegetables) and tumis kangkung (stir-fried water spinach ) are often served as side-dish vegetables to accompany papeda.
Gracilaria, which produces agar, is known as gulaman, guraman, gulaman dagat, or gar-garao in Tagalog and in other languages in the northern Philippines. [2] [3] It has been harvested and used as food for centuries, eaten both fresh or sun-dried and turned into jellies.