Sago
Sago starch is a tasteless thickener of granulated starch , consisting of the Mark of the tribe of genuine sago palm is obtained. This is done using a mechanical wet process. Sago flour is dry grinding from the Mark won the sago palm. In addition to starch, it also contains fiber components, proteins and other impurities.
Since sago starch is offered in fine balls with a diameter of around 1 to 3 mm, it is also called "pearl sago". Sago is used to thicken soups and to make sweet fruit groats , cold bowls and puddings .
History, manufacture and use
Originally, sago was obtained from the pith of the sago palm ( Metroxylon sagu ). The former name Metroxylon rumphii derives from the Hessen Georg Eberhard Rumpf , gen. Rumphius (1628-1702), who as a colonial official of the Dutch East India Company in the Dutch East Indies lived, is operated as a naturalist and Metroxylon first described botanically. Today sago is also extracted from the roots of other tropical plants, such as cassava . Some species of cycads , especially from the genus Cycas , for example C. circinalis and C. revoluta , are suppliers of sago. However, all cycads are protected plants on the CITES list.
The Papuan name sago means something like bread, because the starch of the sago palm provides the flour for bread and flat cakes on many islands. Marco Polo brought the first sago to Europe in 1280. He reported on the sago palms and their importance as an important food for the people. The Portuguese first brought sago into trade in the 16th century. Today, Sago is an important export item , especially for Singapore .
The extraction of "Perlsago" can be done in two ways. One possibility is to scratch the trunks, in which the leaking thick juice is collected and passed through sieves. This creates the balls that need to dry out completely hard before they can be used. But it is also possible to make pearl sago from the felled palm trees. To do this, the pulp under the bark is coarsely grated and mashed with the addition of water until the starch it contains dissolves. This sago flour is first dried and then mixed again with water. The resulting pulp is then also passed through sieves to obtain the balls. This starch granulate is particularly suitable for export.
This type of production is also possible with starch from other plants. In Germany, sago has often been made from potato starch since around 1810 . In the 1930s and 1940s, potato sago was seen as part of the self-sufficiency drive and war economy . Today, a variant made from tapioca is particularly common in Indian and Thai cuisine , as well as in West Africa. In the Orinoco River Delta in Venezuela, the native Warao Indians extract sago flour from the Buriti palm (Mauritia flexuosa) .
When dry, sago balls are white, when soaked in water they become soft and transparent. If sago is soaked or cooked too long, it becomes mushy. To thicken food, the sago is only cooked until it is soft but still spherical.
literature
- Fruit soup with potato sago. In: Hedwig Heyl, C. Habel: The ABC of the kitchen. 4th, completely worked through, verb. and presumably edition. C. Habel, Berlin 1897, OCLC 38722948 , p. 483 ( limited preview in the Google book search).
- Voigt: Sago. In: Heinrich Schnee: German Colonial Lexicon. Volume III: P-Z. Quelle & Meyer, Leipzig 1920, DNB 368152847 , p. 197 ( uni-frankfurt.de ).
Web links
Individual evidence
- ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .
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^ Herder's Conversations Lexicon . Volume 5. Freiburg im Breisgau 1857, p. 16 . -
Meyer's Large Conversation Lexicon . Volume 17. Leipzig 1909, p. 420 . -
Nowadays (2012) e.g. B. Dr. Oetker, red fruit jelly with sago. Ingredient: 31% potato sago. - ↑ Dr. Oetker Gustin cookbook. Quotes from BGE. In: narkive.com, accessed December 1, 2017 (with reference to the contemporary edition).