BREAD 13 



Sago 



{Metroxylon sagu) 



A native of the Moluccas, Sumatra, Borneo, New Guinea, 

 Celebes, etc. It is called Sagu-dana, or Sagu Cliawul in 

 Hindustani ; Sagu (Malay) ; Sikumi (Chinese) ; and Ranbaya 

 (Molucca). The sago palm is a low and thick-set tree, and 

 flourishes in low marshy situations. 



When about fifteen years old it is ready for yielding, 

 the whole interior of the stem being full of spongy matter, 

 around which is a rind of hard wood. Should the tree 

 flower and the fruit ripen, all this is absorbed, and the tree 

 dies. Before this occurs the trees are cut down, the stem 

 cut into lengths, split up, and the pith extracted and grated 

 to powder. 



This powder is then kneaded with water and strained, 

 the sago passing through the strainer and the woody fibre 

 remaining behind. The starchy fluid is then floated into 

 troughs, and the sago settles at the bottom. After one or 

 two washings, it is considered fit for domestic purposes. 



Sago intended for domestic use is made into biscuits, 

 which, if kept dry, may be preserved a very long time. It 

 is also dried and made into sago meal, from which a variety 

 of dishes can be made. Sago is eaten with beans, peas^, 

 groundnut, etc. 



In the East Indian Archipelago, the islands to the west 

 use rice, but to the east sago takes its place. 



