From South PapuaRice, Noodles & Staples
Sagu Sep (Marind Sago with Meat)
Sagu Sep
A dish of the Marind people of Merauke: sago mixed with grated coconut and meat or fish, wrapped in banana leaves and baked with hot stones.
- Time
- 2 hr
- Serves
- 8 people
- Origin
- South Papua
- Type
- Rice, Noodles & Staples
Ingredients
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How to Make
Mix the sago, coconut and salt well.
Spread a layer of sago mixture on a banana leaf.
Add the meat or fish and cover with more sago mixture.
Wrap tightly in several layers of banana leaf.
Bake on hot stones or embers for 1 hour, or steam 1 hour and then grill briefly.
Kitchen tip
Use several layers of leaves so the sago cooks slowly without burning.
Questions
Where does Sagu Sep (Marind Sago with Meat) come from?
Sagu Sep is a traditional dish from South Papua (capital: Merauke), in the Papua region of Indonesia.
How long does Sagu Sep (Marind Sago with Meat) take to make?
It takes about 2 hr in total to make 8 servings, including preparation.
What is the secret to a good Sagu Sep (Marind Sago with Meat)?
Use several layers of leaves so the sago cooks slowly without burning.