Porridge - Soup

Sago porridge: a warm cup of energy

Sago porridge is a traditional dish from the Philippines. It is made by boiling sago pearls in water until they are soft and then adding sugar, cinnamon, nutmeg, salt, and grated coconut.

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How to make sago porridge

Guyanese sago porridge - Alica

Sago porridge is a heat porridge made by simmering milk, spices, and sago pearls (a starch similar to tapioca), till thickened. Sugar is added towards the tip to sweeten. We all the time drank our sago in a cup, though some eat it in a bowl, like oatmeal. Each time my grandmother stated she was making sago for breakfast my cousin’s face would gentle up. Ashley completely loves my grandmother’s sago, however each time she tries to make it, she would name me and fret over the telephone. “The sago is too thick, I had to dilute it with milk” or, “I didn’t put enough sago, like I’m drinking bare milk and suga ova here.” So at the moment’s submit is in honor of my cousin. Hopefully now, she’ll be capable to make a cup of sago with out my grandma’s assist.

Reading: how to make sago porridge

A heat cup of vitality

I bear in mind after having youngsters, my mother made all types of porridge for me. It was a method to assist “nourish” me again to good well being and to regain my “strength” as she would say. The way in which mother and grandma would taste these comforting soupy-goopy meals made me like to eat/drink them. Heat spices, brown sugar, and all the time some Guyanese combined essence. Sure. Give me all of the porridge! Particularly sago porridge. I usually puzzled what was on this “nourishing” porridge that gave me a lot vitality. After having a look on the vitamin info on th sago bundle I used to be in shock on the carbohydrate quantity. This factor is pure starch! For 1oz of sago pearls, you possibly can anticipate someplace round 135g of carbohydrates. Positively not keto.

Grandma defined that though the carbohydrate quantity is excessive, it was an amazing porridge to have when beginning your day. She even recalled her time on the Georgetown Public Hospital in Guyana the place she stayed over one evening resulting from sickness. She stated within the morning hours, the nurse would deliver her a cup of sago to assist begin her day. Nicely, boy, I might have definitely most popular a cup of sago over the jell-o and applesauce I acquired right here within the American hospitals after having my youngsters.

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Guyanese sago porridge - Alica

What precisely is sago?

I’ve all the time thought sago and tapioca had been one and the identical. The model I’ve used for this recipe is Guyanese Satisfaction and is definitely constructed from tapioca flour. The bundle says “sago” on the entrance, however I imagine it is referring extra to sago as a porridge quite than the starch. The style and look of tapioca and sago are similar to me. What makes them totally different is how they’re sourced. Tapioca comes from the tubers of the cassava root and sago comes from the pith of sago palm bushes. The pith is the core and really middle of the tree trunk. It shops and carries vitamins to the tree (and/or vegetation) and is spongy in texture. When the starch is faraway from the pith, it is made into sago flour or pearls.

I used to be so excited to seek out such detailed data on sago. Dr. A.A. Karim, professor of meals know-how on the College of Science in Malaysia, gave an intensive and really visible rationalization on the story of sago from the extraction of the tree trunks to manufacturing facility processing in a powerpoint presentation. In case you are into meals science or typically prefer to know “why” or “how” about meals, then going by his slides is unquestionably value it. Particularly slides 29-45 which present how the sago tree is minimize down and starch extracted.

View his presentation right here: https://www.slideshare.internet/akarim717/getting-to-know-sago-palm-and-starch.

Guyanese sago porridge - Alica

Serve it up bowl-style

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In case you select to get pleasure from this porridge in a bowl, there are countless toppings to assist add extra taste and texture. My good friend Rosh steered a mango taste by including mango puree to the milk. Or a extra dressed up model with chocolate drizzle, candied orange peel and pistachios. Sago can style very bland so I can see how these daring flavors would work very nicely.

Try Rosh’s sirnee recipe right here.

Different flavors/topping for serving bowl-style:

  • Cardamom + rose water
  • Toasted coconut
  • Cherries
  • Raisins
  • Number of nuts
  • Contemporary fruit

Guyanese sago porridge - Alica

Guyanese sago porridge - Alica

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