[2] It is also widespread in Papua New Guinea and serves as the counterpart to central and western Indonesian cuisines that favour rice as their staple food.

Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile.

[5] In southern Sulawesi mainly Luwu and Tana Toraja, Kapurung is made from cooked sago congee which is picked up using chopsticks or fork and rolled into a ball.

[1] While in Southeast Sulawesi, specifically from Tolaki tribe, Sinonggi, sago congee is served separately from the side dishes more akin to Papeda.

Besides yellow broth and fish, papeda can be enjoyed with sayur ganemo, which is made from young melinjo leaves, stir-fried papaya flowers and red chilies.