Prep 20 mins
Cook 1 hr
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.
- 1419.54 ml ground sago (cassava/tapioca/manioc)
- 4 ripe bananas, mashed
- 3-5 banana leaves
- 6 coconuts, milk of
- 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.
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...