Sago

It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. A type of flour, called sago flour, is made from sago. The largest supply of sago comes from the East Indies. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes.

A sago palm being harvested for sago production

Sago Palm

The sago palm, Metroxylon sagu, is found in tropical lowland forest and freshwater swamps across Southeast Asia and New Guinea and is the primary source of sago. It tolerates a wide variety of soils and may reach 30 meters in height. Several other species of the genus Metroxylon, particularly Metroxylon salomonense and Metroxylon amicarum, are also used as sources of sago through Melanesia and Micronesia. In addition to its use as a food source, the leaves of the sago palm are used for construction materials and for thatching roofs and the fibre can be made into rope and mats.

Sago is extracted from Metroxylon palms by splitting the stem lengthwise and removing the pith which is then crushed and kneaded to release the starch before being washed and strained to extract the starch from the fibrous residue. The raw starch suspension in water is then collected in a settling container.

Nutrition 
Sago starch can be baked (resulting in a product analogous to bread, pancake, or biscuit) or mixed with boiling water to form a paste. It is a main staple of many traditional communities in New Guinea, Borneo, Maluku, South Sulawesi (most known in Luwu Regency) and Sumatra. In Brunei, it is used for making the popular local cuisine called the ambuyat. It is also used commercially in making noodles and white bread. Sago can also be ground into a powder and used as a thickener for other dishes, or used as a dense flour. It can be made into steamed puddings such as sago plum pudding.

In Malaysia, the traditional food "keropok lekor" (fish cracker) uses sago as one of its main ingredients. In the making of the popular keropok lekor of Losong in Terengganu each kilogram of fish meat is mixed with half a kilogram of fine sago, with a little salt added for flavour. Tons of raw sago are imported each year into Malaysia to support the keropok lekor industry.

Pearl sago closely resembles pearl tapioca. Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or colored naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in Indian, Bangladeshi and Sri Lankan cuisine in a variety of dishes and around the world, usually in puddings.

Textile Production 
Sago starch is also used to treat fibre, making it easier to machine. This process is called sizing and helps to bind the fibre, give it a predictable slip for running on metal, standardise the level of hydration of the fibre and give the textile more body. Most cloth and clothing has been sized; this leaves a residue which is removed in the first wash.

Other Uses
Because many traditional people rely on sago-palm as their main food staple and because those supplies of these are not unlimited, in some areas commercial or industrial harvesting of wild stands of sago-palm can conflict with the food needs of local communities - Wikipedia