Papeda
An Indonesian congee made from sago starch, also called bubur sagu, and a staple in parts of Sulawesi, the Maluku Islands, and coastal Papua.
unevidencedThis dish was found through Wikipedia and is classified, but its claims have not yet been checked against a source. Treat the details as a starting point, not as settled fact.
You may also explore
About this dish
It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, the Maluku Islands and coastal Papua. 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. Papeda is of Ambon Malay origin and attested in Vocabularium ofte Woort-boeck (1623) by Dutch clergymen Caspar Wiltens and Sebastiaan Danckaerts.