Sago () is a starch extracted from the soft, spongy core tissue of several tropical palm species, especially Metroxylon sagu. For centuries, it has been an important traditional staple food among many indigenous communities across the islands of Southeast Asia and the Melanesian region, including Malaysia, Indonesia, and Papua New Guinea.
Sago () is a starch extracted from the soft, spongy core tissue of several tropical palm species, especially Metroxylon sagu. For centuries, it has been an important traditional staple food among many indigenous communities across the islands of Southeast Asia and the Melanesian region, including Malaysia, Indonesia, and Papua New Guinea.
Source: Wikipedia "Sago" · CC BY-SA 4.0
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