3 Kinds of Typical Papuan Culinary, Unique and Challenging

goodmorningpapua.com-Papua not only maintains the story behind its natural wealth, but also has a myriad of uniqueness. Among them are these three special foods of Papua, namely Papeda, Rolled Sago and Areca Nuts.

First, a culinary called Papeda. Papeda is made from sago. This food is usually served with yellow sauce fish.

How to serve it is also fairly easy. The heap of sago fiber is simply brewed with hot water, while stirring until it thickens and is clear in color and has a texture like glue.

Generally, this dish is served with yellow sauce fish as a accompaniment, and vegetable of Tagas-Tagas made from a mixture of cassava leaves, papaya flowers, and sweet potatoes. You can also add it with stir-fried kale.

While the fish, usually use tuna. In Sentani, people usually use snakehead fish as a substitute for tuna.

The second is Sago Rolls. Rolled sago is also a typical Papuan food. The way of processing, the dried sago is mixed with grated coconut, then added brown sugar. This roll of sago has an elongated shape.

The third is Areca nut fruit. Generally, the Papuan people like to eat fruit of Areca nuts.

This fruit is oval in shape, green in color and is usually consumed with betel and lime. After eating it, the color of the Areca nut changes from orange to red. Areca nut is usually consumed as a dessert after eating the staple meal.

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Eating Areca nut for most Papuans is interpreted as a symbol of intimacy and brotherhood. For health, Areca nut is off course known as an ingredient to maintain healthy gums and teet. 

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