Tuesday, August 11, 2009


Sago is an ingredient that I have seen show up as a thickener in older vegetarian cookbooks. So what exactly is Sago?

Sago is the starch that is extracted from the palm Metroxylon sagu or from cycads. The palm is native to New Guinea. It is similar to tapioca.

It was imported into Britian in the 18th century. It has since fallen out of popularity.


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