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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 ...
Category: Papua New Guinean cuisine. ... Papeda (food) S. Sago This page was last edited on 8 March 2024, at 20:25 (UTC). Text is available under the Creative Commons ...
Sago is a common and essential part of Papua New Guinean cuisine, [3] as the starch ingredient is included in several traditional dishes, such as pancakes and pudding. Sago is in the form of flour usually extracted from the palm tree. Staples of the Papua New Guinean diet include karuka, sweet potato (kaukau), cassava, breadfruit (ulu), and ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
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Papeda may refer to: Papeda (food), a staple food of eastern Indonesia; Papeda (citrus), common name for many unpalatable slow-growing Citrus, all formerly grouped as ...
Bubur pedas is made from finely ground sauteed rice and grated coconut.The stock is made either from tetelan (bony meat such as ribs) or chicken broth. Bumbu spices mixture include shallot, garlic, red chili pepper, bruised lemongrass, black pepper, galangal and salam leaf (Indonesian bayleaf).
Thus, South Papua is the only province on the island of Papua with a percentage of Catholicism that exceeds other religions. This significant number of Catholic residents supports the formation of Roman Catholic Archdiocese of Merauke and Roman Catholic Diocese of Agats which are the ecclesiastical province in the Roman Catholic Church led by ...