what is sago

Sago is a starch extracted from the pith, or spongy core tissue, 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 Maluku Islands, where it is called saksak, rabia, and sagu. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia, and large quantities of sago are sent to Europe and North America for cooking purposes. Sago from Metroxylon palms is nearly pure carbohydrate and has very little protein, vitamins, or minerals. 100 grams of dry sago typically comprises 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10 mg of calcium, 1.2 mg of iron, and negligible amounts of fat, carotene, thiamine, and ascorbic acid and yields approximately 1,490 kilojoules (355 kilocalories) of food energy. Sago palms are typically found in areas unsuited for other forms of agriculture, so sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available foods. 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 is a main staple of many traditional dishes in Southeast Asia and is often mixed with hot water to form a glue-like mass, which is commonly eaten as a source of carbs with fish or vegetables. It’s also common to bake sago into bread, biscuits, and crackers. Alternatively, it can be used to make pancakes like lempeng, a popular Malaysian pancake.