Papeda, a specialty from Papua — a uniquely chewy sago porridge served with fresh, tangy yellow fish soup! This staple food of the people of Eastern Indonesia is surprisingly delicious and a must-try at least once in your life.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 g Papeda: sago flour
- 500 ml water
- Boiling hot water
- 1 fish (500 g Yellow fish soup: whole red snapper or grouper
- 500 ml water
- 3 inch piece fresh turmeric
- 5 shallots
- 3 clove garlic
- 3 red chilies
- 2 bilimbi (sour star fruit) or 2 tbsp lime juice
- 2 stalk lemongrass, smashed
- 3 leaves kaffir lime leaves
- 1 sprig basil
- 1 tsp salt
- 1/2 tsp sugar
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👩🍳 Instructions
- 1 Papeda: Dissolve the sago flour in 500ml cold water and stir until well combined.
- 2 Pour in the boiling water little by little while stirring vigorously with a fork or chopsticks.
- 3 Keep stirring until the mixture turns clear and becomes very sticky and chewy.
- 4 Yellow fish soup: Blend the turmeric, shallots, garlic, and chilies until smooth.
- 5 Bring water to a boil, then add the ground spice paste, lemongrass, and kaffir lime leaves.
- 6 Add the whole fish and cook over medium heat for 15 minutes.
- 7 Add the bilimbi or lime juice.
- 8 Season with salt and sugar, then add the basil.
- 9 Cook for another 5 minutes and adjust the seasoning — it should be bright yellow, savory, and refreshingly tangy.
- 10 To serve: place the papeda in a bowl.
- 11 Serve the yellow fish soup in a separate bowl.
- 12 Twirl the papeda around with a fork, then dip it into the fish soup.
💡 Tips
• Stir the papeda VIGOROUSLY and QUICKLY as you pour in the hot water so it doesn't clump up.
• Properly made papeda should be clear, translucent, and very sticky in texture.
• Fresh fish makes the yellow soup taste much better — use ocean fish if you can.
📊 Nutrition Facts / serving
320
Calories (kcal)
26 g
Protein
8 g
Fat
38 g
Carbs
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