Recipes from Students in
(Sweet Sago Dumplings)
Susan Collier invites you to try Saksak, a sweet
dumpling from her country.
Collier from Papua New Guinea
is eaten at home; it can be a lunch or a dinner dish. It is
special for people living along the coastal area of Papua
New Guinea. I
like it because I grew up eating it. Children love it. I
like to prepare it whenever I have the ground
needed to make these dumplings:
cups of ground sago
ripe bananas mashed
couple of banana leaves
milk of 6 coconuts
of preparing the dumplings:
the ground sago and the 4 ripe bananas together well
the banana leaves over the fire to soften them.
the banana leaves into little rectangular pieces and wrap
the sago in these pieces.
the wrapped sago into boiling hot water in a pot. Let
these boil for about 20 minutes.
another pot of creamed coconut milk. Squeeze the milk out
of the 6 coconuts and boil this milk until it comes to
the sago out of the boiling water, unwrap it from the
banana wrap and drop the sago into the boiling coconut
cook for another 20 minutes.
preparing them successfully:
properly, you should have little rectangular-
shaped sago dumplings.
don't have banana leaves, you can use aluminum foil.
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