Not Papeda, This is Sinole Processed from Sago, typical of Papua


Sago is known as the staple food of Papuans. Besides being processed into Papeda, sago can also be processed into Sinole. What is this food like?

Sago plants are easily found in swampy lowland areas, coasts or islands off the coast of the island of Papua. Sago that exists today is a legacy of our ancestors, grows naturally and has never been planted.

In the past, before rice was known, sago was the staple food of Papuans. But now sago has become an alternative staple food other than rice.

During this time, the famous culinary made from sago is papeda. At first glance papeda shape is similar to sticky glue. Papeda is usually served with fish cooked in yellow sauce.

Besides papeda, it turns out that in Fakfak, West Papua, there are other culinary delights made from sago. This culinary is called sinole. Currently, sinole is only served at traditional communal meals or cultural festivals.

Papuan foodHow to cook Sinole, a Papuan specialty Photo: Suroto/Special Day

Sinole made from wet sago starch and coconut. The way to make it is quite easy, first, the sago starch is dried in the sun, then sifted.

Heat the skillet over the fireplace. After that, put the grated coconut into a slightly hot pan. Next, enter the sago. Mix until smooth while stirring briefly, then remove and ready to serve.

Another way of making is, boil coconut milk, after boiling, add sago, while stirring. Cook it in the wok not too long, and it’s ready to be served.

Sinole is coarse grained, with a light brown color. Sinole has a blend of bland, savory and sweet flavors.

Sinole is usually eaten with fish cooked in yellow sauce or sauteed with papaya flowers. Apart from Fakfak, Sinole cuisine is apparently also known in Raja Ampat, Maluku, and Sulawesi.

This article was written by Hari Suroto from the Papua Archeology Center and modified as necessary by the editor.

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