This dish is eaten at home; it can be a lunch or a dinner dish. It is special for people living along the coastal area of Papua New Guinea. I like it because I grew up eating it. Children love it. I like to prepare it whenever I have the ground sago.
- 6 cups of ground sago
- 4 ripe bananas mashed
- a couple of banana leaves
- coconut milk of 6 coconuts
- Mix the ground sago and the 4 ripe bananas together well
- Heat the banana leaves over the fire to soften them.
- Cut the banana leaves into little rectangular pieces and wrap the sago in these pieces.
- Pop the wrapped sago into boiling hot water in a pot. Let these boil for about 20 minutes.
- Prepare another pot of creamed coconut milk. Squeeze the milk out of the 6 coconuts and boil this milk until it comes to boiling point.
- Take the sago out of the boiling water, unwrap it from the banana wrap and drop the sago into the boiling coconut milk.
- Let cook for another 20 minutes.
If done properly, you should have little rectangular-
shaped sago dumplings.