Sago, forgotten but beneficial

For ages, Papuans have eaten sago as their staple diet. But since the 1970s, due to the government's policy on food, more and more Papuans began to consume rice instead.

Environmental damage in the largest island in the country has also become one of the main causes of the drastic reduction in the number of sago trees.

However, for people living in the villages of Yapan and Bawai in Serui, sago is not only a basic ingredient but also helps them earn more money as they can cook a variety of snacks for sale.

Sago flour is produced from the fiber. After removing branches from the sago tree, people peel off the bark to obtain the fiber. This is then mixed with water before they can extract the essence, which, after being dried, is turned into flour.

These villagers are able to take advantage of sago even though it has been somewhat neglected.

Text and photos by P. J. Leo