Papeda (food)

Papeda, also known as bubur sagu, is a type of congee made from sago starch. It is a staple food of the peoples indigenous to eastern Indonesia, including parts of Sulawesi, the Maluku Islands and coastal Papua, and it is also widespread in Papua New Guinea, serving there as the counterpart to the rice based staples favored by central and western Indonesian cuisines. Papeda is of Ambon Malay origin and is attested as early as the 1623 Vocabularium ofte Woort-boeck compiled by the Dutch clergymen Caspar Wiltens and Sebastiaan Danckaerts. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/