Sago is the staple food for Indonesia nationals living in most areas of Eastern Indonesia. Starting from Papua, Maluku, Nusa Tenggara even generally know the Sago in the structure main food menu to its original inhabitants. Sago itself actually comes from the flour obtained from tree trunks sago (Metroxylon sagu Rottb.) that its shape resembles a tree of palma. Generally the Sago is grown in the river or region with a high water content such as bogs. Sago tree can grow up to 30 metres and from tree growers sago can produce 150-300 kilograms of raw sago flour.
|Sago, A Staple Food Of The Maluku People Flagship|
Sago flour to get a quality community of East Indonesia, generally finding themselves up to the forests. But for those who already live in urban, sago is very easy to find in the markets. Traditionally, the community of East Indonesia living in the corners are still doing their own production of sago. They are usually looking for sago-quality trees to the inland river and across the marshes.
For the people of the Moluccas, especially those living in coastal areas, Sago is a staple food that is very easy to be processed and found. Usually they prefer rice rather than to provide sago staple food of them. Nevertheless, to cultivate sago tree trunks into Sago flour and other processed is not a simple process. The process is quite complex and has definite stages.
A sago farmers usually begin to set out looking for sago quality since the morning at around 07.00. The farmers generally have their own boat to reach the difficult waters of the area reached by road. In choosing a quality sago, sago farmers enough heed to the Sago stems have a diameter large enough and looks rock solid. The larger the Sago tree trunks, means getting older aged the tree and is certain to have a good quality of sago. Although it looked easy, but the farmers still have to check the quality of the Sago stems because his condition has to be fresh without any decay at all.
After obtaining the stem quality sago, sago farmers will usually start logging Sago. After that, the rod will be cut up into sections, separated from the outer skin and the meat section is taken. The inner part of the shape of the meat is what will becoming later sago flour. The inside of the stem of the good generally are white with light brown fibres.
The stem flesh will be crushed by using machines to be flour. This process will be done repeatedly until 2-3 times to get the flour is really smooth. Not up there, the flour has to go through the process of filtering and precipitation during the night. The last part of the results of the strain that will be pure sago flour with the most excellent quality and ready to be sold or processed into Sago bullion.
The Maluku community usually cultivate sago is becoming some kind of a staple food, which is a thick texture with papeda like glue. In addition, there are types of food burn, where the Sago sago starch is heated until fused and shaped like loaves of bread. The food is normally used as an afternoon snack or breakfast with complementary hot tea or coffee. Many of the foods that can be produced from refined sago sago is very easy because it's processed, rich and rich in substances that nourish the body. Sago has fairly high levels of carbohydrates, but very low in sugar and fat so that it is suitable for diabetics.
Sago is one of the many foods native to the archipelago which has high quality. This potential should be further developed because sago can also serve as reserves of the staple food when one day supply of rice thins. Sago over this not too much is known, but in addition to healthy sago turned out to be very easy to be processed into many different types of food.
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