Saksak (Papuan Sweet Sago Dumpling)

"This comes from the coastal regions of Papua New Guinea. If done properly, you should have little rectangular-shaped sago dumplings. If you don't have banana leaves, you can use aluminum foil."
 
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Ready In:
1hr 20mins
Ingredients:
4
Yields:
1 batch
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ingredients

  • 6 cups ground sago (cassava/tapioca/manioc)
  • 4 ripe bananas, mashed
  • 3 -5 banana leaves
  • 6 coconuts, milk of
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directions

  • Mix the ground sago and the 4 ripe bananas together well.
  • Heat the banana leaves over the fire to soften them.
  • Cut the banana leaves into little rectangular pieces and wrap the sago in these pieces.
  • Pop the wrapped sago into boiling hot water in a pot.
  • Let these boil for about 20 minutes.
  • Prepare another pot of creamed coconut milk.
  • Squeeze the milk out of the 6 coconuts and boil this milk until it comes to boiling point.
  • Take the sago out of the boiling water, unwrap it from the banana wrap and drop the sago into the boiling coconut milk.
  • Let cook for another 20 minutes.

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Reviews

  1. A delicious PNG dish that can convert sago-haters. Folks I knew on the NE coast would add a tablespoon or so of coarsely chopped fresh ginger, which makes it even tastier...
     
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