Sago
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Sago is a starch extracted from the soft, spongy core tissue of several tropical palm species, especially Metroxylon sagu. For centuries, it has been an important traditional staple food among many in
Sago palms (Metroxylon sagu) in New Guinea
Peeling and pounding a segment of sago palm stem to produce an edible starch. Sepik River, Papua New Guinea
A sago palm being harvested for sago production
Sago logs ready for processing in Kampung Medong, Sarawak, Malaysia.
Tapioca pearl
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A tapioca pearl, also known as a tapioca ball, is an edible translucent sphere produced from tapioca, a starch made from the cassava root. They originated as a cheaper alternative to sago in Southeast
Sago
…starchy residue is then dried and cooked, producing a starch similar to palm sago/sabudana. In many countries including Australia, Brazil, and India, tapioca pearls made from cassava root are also referred to as sago, sagu, sabudana, etc. Sago from Metroxylon palms is nearly pure carbohydrate and has very little…
Tapioca pearls
Sabudana
Prepackaged tapioca pearls
Ginataang Bilu Bilo 001