Interesting and Amazing Facts about Papeda, a Delicious Sago Porridge that’s a Staple in Eastern Indonesia

The tasty sago porridge known as Papeda, or Bubur Sagu, is a staple in Eastern Indonesia and is becoming more and more popular all over the world. Today’s Google Doodle honors this dish. Indonesia officially recognized Papeda as an Intangible Cultural Heritage of Indonesia on October 20, 2015.

One type of congee made from sago starch is called papeda, or bubur sagu. For the indigenous people of eastern Indonesia, including parts of Sulawesi, the Maluku Islands, and Papua, it is a staple diet. It is also widely consumed in Papua New Guinea, where it is the opposite of the cuisines of central and western Indonesia, which prioritize rice as a staple food.

Quick Facts

Alternative names: Popeda, Pepeda, Bubur Sagu, Nangu, Kapurung, Sinonggi
Course: Main course, staple food
Place of origin: Indonesia
Region or state: Sulawesi, Maluku and Papua
Serving temperature: Hot or room temperature
Main ingredients: Sago

50 Interesting and Amazing Facts about Papeda

1. Depending on the variety, papeda citrus can vary greatly in size, shape, and appearance. Generally speaking, they are round, oval, or oblong in shape, with a diameter of 2 to 10 centimeters on average.
2. The thick, semi-rough, leathery rind comes in shades of green, pale yellow, and bright yellow. Prominent bumps and protrusions are frequently present on it.
3. Beneath the skin is a layer of bitter white pith that encloses pale yellow flesh that is divided into segments by thin membranes.
4. In addition, papeda citrus has a large number of cream-colored seeds embedded in its dry, pithy flesh, and the pulp vesicles are packed with concentrated pungent essential oils.
5. The fruit of papeda citrus is tart, sour, acidic, and semi-bitter, giving it an often disagreeable taste. It also has an aromatic, lemon-like scent.
6. Papeda citrus is offered year-round.
7. The term “Papeda citrus” is a general term that refers to several primitive citrus species in the Rutaceae family.
8. The ancient fruits are thought to belong to a subgenus of the Citrus genus and are native to tropical Asia, China, and Japan, though experts are divided on how to classify them.
9. Within Papeda citrus, there are over fifteen recognized species, subspecies, and hybrid species: Thai lime, yuzu, kabosu, ichang, alemow, kalpi, yuko, khasi, and sudachi, among many other fruits that are found in the wild but have not been thoroughly studied.
10. Papeda citrus are hardy, slow-growing shrubs or small trees that typically bear bitter, sour, acidic, unpalatable fruits.
11. Historically, commercial varieties of Papeda citrus were bred using it as the rootstock to increase resistance to disease and frost.
12. Worldwide, a few varieties of Papeda citrus are also grown on a small scale for their use as a flavoring agent, ornamental landscape plant, and fragrance in body care, cosmetic, and perfume products.
13. Even though it’s not often eaten, papeda citrus contains vitamins A and C, which boost immunity and lower inflammation.
14. The fruits might also include some iron to create hemoglobin, a protein that carries oxygen through the bloodstream, calcium to maintain healthy bones, and potassium to maintain the body’s fluid balance.
15. Throughout Asia, different varieties of Papeda citrus are added to herbal remedies to alleviate the symptoms of common colds and digestive problems.
16. In Traditional Chinese Medicine, citrus peels are frequently used to treat respiratory conditions, promote natural digestion, and preserve liver health.
17. Fresh papeda citrus is traditionally used in both raw and cooked recipes as an acidic, tart flavoring.
18. The fruit’s juice and zest are most frequently used in cooking because the flesh is often fibrous, acidic, and dry, making for an unpleasant mouthfeel.
19. In some recipes, Papeda citrus juice can be used in place of lemons to give a bright, tangy flavor to sauces, marinades, dressings, and vinegar.
20. The juice can be used to cut through fresh flavors of sushi, sashimi, and ceviche, or it can be squeezed over miso, dumplings, and noodle soups for a splash of acidity.
21. In addition, the juice can be mixed into sparkling drinks, cocktails, tea, and salads made with cabbage, noodles, and rice.
22. Beyond its juice, Papeda citrus is valued for its fragrant rind. The skin adds a bright flavor to hot pots, vegetable dishes, and roasted meats.
23. Zest from Papedacitrus fruits can also be mixed with ice cream, sorbet, and custards, or added to cakes, tarts, and pies.
24. Apart from zesting, the peel can be powdered for prolonged use or dried and used for teas.
25. In Asia, some Papeda citrus varieties’ leaves are also used as a flavoring in regional cuisines.
26. Papeda citrus goes well with eggs, tofu, seafood (fish, scallops, crab, and shrimp), vegetables (mushrooms, ginger, green tea), and meats (poultry, steak, and pork). Herbs like coriander, basil, and mint also go well with Papeda citrus.
27. When kept loosely wrapped in the crisper drawer of the refrigerator, whole, unwashed Papeda citrus will be kept for one to four weeks.
28. Papeda citrus is commonly added to shampoos in Oceania as a clarifying agent to improve texture and shine, treat dandruff, reduce oil, and nourish the scalp.
29. Citrus juice is thought to aid in the development of an even skin tone and can also be added to skin cleansers.
30. Apart from its juice, Papeda citrus is also used to extract aromatic essential oils, which are then combined with coconut oil to create a fragrant body moisturizer.
31. The oils’ pleasing, long-lasting citrus scent also makes them popular ingredients in perfumes and other cosmetic products.
32. In Japan, during the winter months, Papeda citrus is sliced and added to hot baths to strengthen immunity and prevent colds and flu.
33. Ancient fruits known as papeda citrus have been growing wild for thousands of years in tropical Asia, China, and Japan.
34. Citrus Papeda comes in a wide variety of varieties, and because the fruits readily cross-pollinate in the wild to produce new, closely related fruits all the time, it is challenging to track down the historical origins of each variety.
35. The ability to withstand frost is a special quality of Papeda citrus. The fruits can be grown in temperate climates and used as rootstock because, although native to warm, tropical, and humid regions, they exhibit a stronger resistance to frost than many other citrus varieties found worldwide.
36. Papeda citrus is currently the least cultivated subgenus of citrus and is not widely grown for commercial purposes.
37. The majority of the fruits grow wild and can be found throughout much of Asia, Southeast Asia, and Oceania.
38. Certain varieties of Papeda citrus will be easier to find than others in markets across the globe. Local fresh markets and specialty grocery stores are the main outlets for papeda citrus.
39. Sago starch is cooked with water and stirred until it coagulates to make papeda. Its texture and consistency are similar to glue.
40. Papeda is frequently served with sayur bunga pepaya (vegetables made from pepaya flower buds) and tumis kangkung (stir-fried water spinach) as a side dish.
41. Cooked sago congee is used to make Kapurung, a dish eaten in southern Sulawesi, primarily in Luwu and Tana Toraja. The Kapurung is picked up with chopsticks or a fork and rolled into a ball. It is typically served in a soup with fish, vegetables, and beans.
42. Sago congee is served separately from the side dishes in Southeast Sulawesi, specifically from the Tolaki tribe, Sinonggi, and is more akin to papeda. It must be lifted using wooden sticks that have been specially made.
43. Similar dishes can be found in Brunei under the name ambuyat and in Malaysia under the name linut, where it is a component of the Melanau cuisine in the state of Sarawak in East Malaysia.
44. In certain Papuan lowlands and coasts, sago is the primary ingredient in every meal. In Papua, sagu bakar, sagu lempeng, and sagu bola have gained widespread recognition as traditional dishes, particularly in the Mappi, Asmat, and Mimika regions.
45. One of the sago foods that is hard to find is papeda. According to Johszua Robert Mansoben, the anthropologist and leader of Papua institution research, Papeda is more well-known in Sentani and Abrab native people’s traditions than it is in those of the Lake Sentani region, Arso, and Manokwari.
46. Papeda is typically eaten with mackerel and fish broth, but red snapper, tuna, or cork fish can be used in its place. The majority of these fish are seasoned with lime and turmeric, which gives the broth a unique yellow hue.
47. Papeda is occasionally eaten with boiled starchy tubers, like yam or cassava. Papeda pairs well with red chilies, stir-fried papaya blossoms, and sayur gameno, a dish made from young melinjo leaves, in addition to the yellow broth and fish.
48. Thus, how is papeda made? Once the flour-like material has been taken out of the trees, mix it with boiling water and stir until it thickens.
49. For added flavor, add some turmeric, basil, lemongrass, salam leaves, and even your preferred fish! You now have one of the most well-known, delectable, and nutritious meals in Indonesia!
50. On October 20, 2023, Google featured a Google Doodle on its homepage to celebrate Papeda. On this day in 2015, Papeda was publicly declared an Indonesian Intangible Cultural Heritage.