A story about preservation of Papuan local cuisine
Jayapura, March 21 -- Indonesia's region of Papua offers an extensive array of delicacies, some of which are made from exotic ingredients found in the country's eastern regions, such as sago and sayur lilin (saccharum edule).
Papuan people are known for their skills in processing sago into various types of food, including papeda -- sago porridge usually served with fish and yellow broth -- and sinole , which is a sweet snack made from dried sago.
Meanwhile, sayur lilin is a type of sugarcane that can be eaten raw. It takes a form similar to that of lemongrass though larger in size. The people of Papua usually make use of the candle-like inner part of the crop. In Indonesian language, sayur lilin literally means candle vegetable.
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