Sago (Metroxylon sagu) — the starch extracted from the trunk of the sago palm — is the staple carbohydrate of eastern Indonesia (Maluku, Papua, parts of Sulawesi) and was historically one of Indonesia's major pre-rice staples documented in Mustikarasa. The sago palm grows in swampy, waterlogged conditions where rice cannot survive, making sago the ecological complement to rice — it feeds populations that rice farming cannot reach.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 11