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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] It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Southeast Asia ...
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 ]
Puding sagu: Sumatra and Eastern Indonesia A sweet pudding made by boiling sago with either water or milk and adding sugar and sometimes additional flavourings. Putu mayang: Nationwide, but especially Betawi Made from starch or rice flour shaped like noodles, with a mixture of coconut milk, and served with kinca or liquid javanese sugar.
Arenga microcarpa, also known aren sagu or Sagu Baruk, is a perennial densely clumping palm native to the Moluccas and Papua New Guinea and cultivated in open lowland areas in northern Australia and Indonesia. [1] [2] [3] The palm grows to 7 meters. It has dark glossy green leaves with whitish undersides and small red fruit. [1]
Sagu (or sagu de vinho — Portuguese pronunciation: [saˈɡu dʒi ˈviɲu]) is a southern Brazilian dessert, made with tapioca pearls, sugar and red wine. It is typical of the state of Rio Grande do Sul , but also consumed in Santa Catarina and Paraná .
Sagu (dessert), a southern Brazilian dish; Southwestern Assemblies of God University SAGU, a Christian private university in Waxahachie, Texas; Four-ball billiards or sagu; Phytelephas seemannii or sagu, a species of flowering plant in the family Arecaceae; Sago or sagu, palm starch; Security Assistance Group-Ukraine
'eSagu' is a web-based personalized agro-advisory system which uses Information Technology to solve unscientific agricultural practices. Sagu means cultivation in the Telugu-local language of Telangana [1] Andhra Pradesh, the region in which the project started.
Dodol is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. [3] Originating from the culinary traditions of Indonesia, [1] [2] it is also popular in Malaysia, Singapore, Brunei, the Philippines, Southern India (Southern Coastal Tamil Nadu and Goa), Sri Lanka, Thailand, and Burma, where it is called mont kalama.