SAGO
SAGO
- Sarawakian Staples
Sago Palms (Cycas revoluta), one of the most primitive living seed plants, are very unusual and popular ornamentals. A rugged trunk, topped with whorled feathery leaves has lead to the common name "Sago Palm", however it is actually related to conifer and Ginko trees - all cone bearing plants which trace their origins back to the ancient flora of the early Mesozoic era. Often called "living fossils", Cycads have changed very little in the last 200 million years.
It is of no stranger of spotting such Living Fossils in the land of Hornbill, predominantly in Mukah District, Sibu where lands are naturally flat and make up of high carbon composite peats. Enormous amounts of naturally grown Sago palms have contributed to the mushrooming of Villages’ industries anchored on production of various snacks and other food products in Sarawak.
Sarawakian Melanau Ethnic have long consumed Sago as their main source of starch, a staple food for instance, traditional Melanau food “Linut” in the form of powder are also known as the main source of starch among other Sarawakian indigenous tribes – Namely the Penan, Bidayuh, Iban, Orang Ulu and other tribes. The ease of preparations, shelf life and mobility of such food supplies have led to its popularity among indigenous tribal Sarawakians.
In the 16th Century, The largest supply of sago comes from the East Indies. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding.
In Sarawak, Melanau Ethnic would traditionally Savour the sweet and crunchy tastes of “Tebalui” a tasty Local biscuits which resembles Aussies’ Weetbix, but slightly stiffer and foreign. Served as afternoon snacks, it has almost been a favourite afternoon delights for most Sarawakians.
Process of producing tebalui requires strenuous works and the complexity of the process have led to the people’s desires to promote Tebalui to Malaysian and foreign markets in Large scale to further enhance the locals’ income, which is in proportionate to the amount of works invested in production.
In line with the new global trend of Sago-starch consumption, many fusion chefs and beverage developers have taken a brave step to “fusionize” traditional cuisines with Sago. Sago “pearls” in Bubble Tea Frenzy Taiwan, Norwegian Sago Porridge serves with butter, sugar and cinnamon and Local favorites Honey-Dew Sago Drinks are just a few examples. Globally, Top Hotel chains have included Sago as part of their inventories.
Sago-made foods are remarkably tasty and it is form of symbolic element for Sarawak and in the heart of every Sarawakian, an identity.
