Papeda is the staple food typical of Papua is quite popular. This meal is a culinary tradition that has been passed down through generations passed down from generation to generation. The main ingredients are the foods maker of corn starch. Flour derived from sago tree this, flushing hot water, stirring until thickened and Papeda was ready to be served. The composition of the hot water to mix quite important because if excessive or less will affect the viscosity Papeda.
Papeda generally fresh taste, however Papeda usually enjoyed with complementary foods. There are many ways to serve Papeda. In addition to the clear broth and grilled fish as the description in the original article, Papeda also delicious served with fish sauce, yellow or old coconut is eaten raw. For more delicious again, chili can be added as a complement to the spicy flavor.
How to eat Papeda also quite unique. Gata-gata fork or similar tools made of bamboo used for rolling Papeda of the plate until ready to eat. Gata-gata is necessary to help because the texture is thick and tough Papeda disendok.
Papeda has a similar carbohydrate content in rice or sago. However, Papeda derived from this corn is high in fiber, low in cholesterol and high nutrients. That said, Papeda able to overcome the hardening of the arteries, ulcers and flatulence. In fact, high levels of fiber in corn can reduce the risk of colon cancer. This is the typical food of Papua worth trying. In addition to the unique flavors, Papeda was also healthy.
Image: IndonesiaKaya.com
