Papeda Dishes Typical of Eastern

Indonesia Indonesia is one of the largest spice-producing countries in the world. No wonder our country has various types of typical Indonesian cuisine. From Sabang to Merauke, there is a unique and interesting diversity of Indonesian culinary specialties. One of them is this typical Ambon food, the name is Papeda. In addition, this food is also similar in Papua and South Sulawesi. 

Even in some neighboring countries such as Malaysia and Brunei Darussalam also know this traditional food from Eastern Indonesia, it’s just a different name. Besides rice, which is the staple food for Indonesians, Papeda is also a staple food in Eastern Indonesia. 

The Process of Making Papeda Sago Porridge

We can know that Papeda is a food made from the basic ingredients of sago flour. That’s why papeda is a staple food in Eastern Indonesia. How to make it is quite easy, just mix sago flour with hot water. Although it looks quite easy, but in fact not a few people who fail to make it. There are two factors that make papeda production fail, namely the dose and water temperature. To get perfect results, the dose and temperature must be right and accuracy is needed in making papeda. 

Serving Papeda Porridge

Now, when the right amount of sago flour is mixed with hot water, the dough will then be stirred until smooth using two bamboo blades that resemble chopsticks. When the papeda dough has thickened, then it is served with yellow fish sauce. To pour papeda into a serving plate, you must use a type of chopsticks called gata-gata. After that, the papeda is rotated quickly so that the dough does not break when rolled. Then flush with yellow fish sauce. 

The Uniqueness of Eating Papeda

The way to enjoy Papeda is also quite unique, namely by sucking the sago porridge through the edge of the plate while enjoying the sauce. It’s different again when eating rice that must be chewed. Papeda texture is so soft that it is safe if swallowed directly without having to chew. Enjoying papeda is best when it’s still warm, because when it’s cold, the texture will turn out to be hard. Usually Ambonese people enjoy Papeda when it’s late in the afternoon or when it rains. [ZA]