In general, papeda is consumed along with tuna fish. However, papeda can also be combined with cork fish, red snapper, bubara, until fish cakes. In addition to yellow soup and fish, papeda porridge can also be enjoyed with ganemo vegetables processed from young leaves of melinjo stir-fried with young papaya flowers and red peppers.
The main ingredient of papeda is derived from sago flour which of course comes from the sago tree as well. Sago is already widely known by the people of eastern Indonesia, especially Maluku and Papua. But it is also known by other Malay community groups, such as Malaysia and Brunei Darussalam. Even the food called papeda, it is also known there with the name "Linut". In addition, in South Sulawesi, in particular the Luwu (Palopo, Luwu, North Luwu, East Luwu) communities, the papeda is known as "Kapurung".
Papeda has a variety of content that can serve to maintain healthy body, including calories, protein, carbohydrates, fat, calcium, phosphorus, iron. There are also a variety of vitamins such as vitamin A, vitamin B1, vitamin C. All the nutrient content is an element needed to keep optimizing the organs in the body. Benefits and efficacy of this food, among others,
- Maintain bone and teeth strength
- Smooth urination
- Prevent bowel cancer
- Nourish the heart
- Have better carbohydrates than rice
- As an energy source
- Improve immunity
- Reduce the risk of obesity
- Can help cleanse the lungs
- Preventing diabetes
Most Papuans and Maluku eat papeda with chopsticks. Roll the papeda with chopsticks, and then place it in a bowl or concave plate. Flush with yellow soup and finally papeda ready to eat with tuna while warm.
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