The starch from the trunk of the sago palm is the staple food of many people groups in SE Asia. It can be prepared dry & flaky or orange & rubbery. Sometimes it’s cooked with a bit of sugar for a nice sweet breakfast, or sometimes with deer meat juice for a savory delight. It’s an acquired taste, but when you’re hungrily hiking through the rainforest for 14 days, the acquiring part comes really quickly. |
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