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( Sago)
Sago is a starch extracted from the pith of sago palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called sagu. It is traditionally cooked and eaten in the form of a pancake and served with fish. Sago looks like many other starches, and both sago and tapioca are produced commercially in the form of "pearls". Sago pearls are similar in appearance to tapioca pearls, and the two may be used interchangeably in some dishes. This similarity causes some confusion in the names of dishes made with the pearls. Because sago flour made from Metroxylon is the most widely used form, this article discusses sago from Metroxylon unless otherwise specified. Palms are felled just before flowering, when the stems are richest in starch. One palm yields 150 to 300kg of starch.
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