As an Australian Sago is not something that I really had the opportunity to experience or play with until I moved to PNG. I remember walking through the PAU markets at the university one Sunday morning in awe of all the different ways sago had been prepared. This one is one of my favorites.

For those who don’t know, in PNG, sago has been a significant staple food for centuries, often combined with coconut, bananas and other local ingredients to make up for a popular dessert. Sago palm trees are abundant in the region, and their resilience to harsh weather conditions makes them a reliable food source, especially in areas where other crops are difficult to cultivate.

Ingredients

• 200g small sago seeds
• 3 x bananas
• 185g of caster sugar
• 430ml of coconut cream
• Pinch of salt
• 1 x vanilla bean or dash of vanilla essence
• 50g of brown sugar
• 3 tablespoons of butter

Method – Sago

• Bring a large pot of water to a rolling boil
• Stir in the sago and keep cooking at a constant boil, stirring occasionally for about 12 minutes
• Strain the sago and rinse thoroughly with cold water to remove excess starch.
• Set aside to drain well

Method – Caramelised Banana

• Slice the banana in half-length wise
• Add the brown sugar and butter to a frypan and slowly heat. When the sugar and butter mixture in combined gently place the bananas flat side down and cook until just soft
• Set aside to cool

Method – Coconut Cream

• Bring the remaining sugar, coconut cream and split vanilla bean or essence to the boil and simmer for 2 minutes. Set aside to cool
• Mix the cooked sago with cooled coconut cream and portion into serving bowls.
• Finish with sweet banana

This dish can also be served warm with Ice-cream, passionfruit and chocolate shavings ………YUM.

I am sure some of my local PNG connexions may have their own Sago recipes, if so, please share!

Bon Appétit!