This is an AI-generated image.
Sago starch set into a pancake in a hot pan — a chewy flatbread of Papua New Guinea.
🚧 The Storage app is currently in development. Please check back soon.
Sago starch is the staple in lowland and riverside villages of Papua New Guinea and is often cooked into pancakes. Sifting powdered sago over a hot clay plate or frying pan sets it with the heat into a chewy white flatbread. It's mixed with coconut or eaten with grilled fish and greens.
Add water and salt little by little to the tapioca starch, rubbing with your fingers into moist crumbs.
Mix in the coconut.
Heat a frying pan over medium heat and sift the powder through a strainer into a thin round.
When it sets with the heat and the edges lift, flip.
Cook both sides and serve with grilled fish or greens.