Papua’s Famous Food: Papeda and Sinole Recipe (Tips and Tricks)
Papua's Famous Food:
Papeda and Sinole Recipe
(Tips and Tricks)
One of my relatives’ favorite dishes from Papua, Indonesia is papeda. As a result, they made sure to bring sago flour from Papua to Jakarta, Indonesia to make papeda. Papeda is a famous dish in Papua. Since we’ve gotten sago flour brought from Papua to Jakarta, we made both papeda and sinole, which need sago flour as the main ingredient.Â
To make Papeda:
1. Heat water up.
2. Pour hot water into a jug.
3. Harden sago flour with normal temperature water and only pour out the water.
4. Break the hardened sago flour into smaller-sized pieces.Â
5. Squeeze the lime onto the sago flour to taste.
6. Mix the sago flour with hot water in a circular motion. Gradually add the hot water.
To make Sinole:
1. Mix the sago flour, grated coconut, salt, and brown sugar until evenly distributed.
2. Pour a small portion of the mixture into the frying pan.Â
3. Form it into a circular shape.
4. Flatten the mixture on the frying pan.
5. Make sure to do it on both sides.
6. The sinole is ready to be served when it turns brown.Â
Having the Meal
- Papeda: Mix the papeda with the kuah kuning and eat it together. You may add other dishes too. We had papeda with sayur bunga papaya, ikan sambal balado, rujak pengantin, and keripik emping too.
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Sinole: It’s custom to tear the sinole into small pieces and eat it with one’s hands.