Holiday Ayo - Papeda is a food in the form of sago porridge typical of Maluku and Papua which is usually served with tuna or mubara fish seasoned with turmeric. Papeda is white and has a sticky texture resembling glue with a bland taste. Papeda is a food that is rich in fiber, low in cholesterol, and quite nutritious.

The main ingredient of papeda is derived from sago flour which of course comes from the sago tree as well. This sago is widely known by the people of eastern Indonesia, especially Maluku and Papua. But it is also known by other Malay people, such as Malaysia and Brunei.

Even this food called papeda, is also known there by the name 'Linut'. In addition, in South Sulawesi, especially the people of the Luwu region (Palopo City, Luwu Regency, North Luwu, East Luwu), papeda is known as 'Kapurung'.

In various coastal and lowland areas of Papua, sago is a basic ingredient in various foods. Grilled sago, plate sago, and sago ball are the most widely known dishes in various parts of Papua, especially in the culinary traditions of indigenous peoples in Mappi, Asmat, and Mimika regencies. Papeda is one of the rare dishes of sago.

In general, papeda is consumed together with tuna. However, papeda can also be combined with snakehead fish, red snapper, bubara, to fish cake. Besides yellow sauce and fish, papeda porridge can also be enjoyed with ganemo vegetables which are prepared from young melinjo leaves which are sauteed with young papaya flowers and red chilies.

Eating papeda regularly is believed to be able to eliminate kidney stone disease because of the nature of papeda which can act as a cleanser for the organs in the human body. For those of you who often smoke, it is also recommended to eat this typical Papuan food because it can slowly clean the lungs.

Papeda is an exotic and unique food that is starting to be sought after by culinary adventurers. Besides being able to be enjoyed in the cities of Maluku and Papua, now papeda can be found in several restaurants in Jakarta.