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Saksak

Name: Saksak
Total time: 60 min
Yield: Serves 6
Cuisine: Papua New Guinea
Ingredients: 200g Tapioca starch; 3 (ripe) Bananas; 400ml Coconut cream; 1 tbsp Sugar; A pinch Salt; To taste Banana Leaves; 1L Water

Dessert

⏱ 60 min

👥 Serves 6

Difficulty ⭐⭐

Sago starch and banana wrapped in leaves, boiled, and simmered in coconut cream — a lowland Papua New Guinea dish.

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📖 The Story Behind This Dish

Sago, the starch from the trunk of the sago palm, is the staple of people living along rivers and in the lowlands of Papua New Guinea. For saksak, sago starch is mixed with ripe banana, wrapped in small banana-leaf parcels, boiled, and then simmered in coconut cream. It's chewy and faintly sweet.

🌆 Where it's eaten: In a village on the Sepik River, a woman simmers leaf parcels in a pot of coconut cream against a backdrop of sago palms.

🥕 Ingredients (serves 6)

Tapioca starch 200g
Bananas 3 (ripe)
Coconut cream 400ml
Sugar 1 tbsp
Salt A pinch
Banana Leaves To taste
Water 1L

👩‍🍳 Instructions

Mash the bananas and knead with the tapioca starch and a little water into a dough.
Cut banana leaves into squares, place a log of dough on each, wrap, and tie with string.
Boil in plenty of water for 20 minutes.
Unwrap and simmer in a pot with the coconut cream, sugar, and salt for 10 minutes.
Serve with the cream.

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