Creamy coconut sago soup with fish, leafy greens, and aromatic spices — a Papuan staple.
Sago soup is the heartbeat of Papuan cuisine, a humble yet deeply satisfying dish of starch-swollen sago pearls floating in a rich coconut broth flavored with smoked fish and fresh greens. The texture is silky, the flavor is subtle yet complex, and the soup is nourishing enough to sustain a day's labor in Papua's tropical forests.
Serves 4
Bring water to a boil and add sago pearls. Stir constantly for 15 minutes until mostly transparent.
Add smoked fish and stir. Let it infuse for 3 minutes.
Pour in coconut milk gently, stirring constantly to prevent curdling. Simmer 10 minutes.
Stir in leafy greens until wilted. Top with fried shallots and serve hot.
Stir the sago constantly to prevent clumping.
Use smoked fish for authentic flavor — dried fish works too.
Don't boil after adding coconut milk.
Add diced sweet potato for sweetness
Include shrimp for extra protein
Use different leafy greens like bok choy
Best served fresh. Keep broth and sago separately for 2 days in the fridge.
Sago soup is indigenous to Papua, where sago palms grow abundantly and provide essential nutrition.
Sago is a starchy extract from the pith of sago palms, forming small pearls that cook into a soft, gel-like texture.
Yes, tapioca is similar but sago has a slightly different texture and is more traditionally Papuan.
Per serving · 4 servings total
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