The Local Way to Eat Papeda Food — With Iconic Yellow Broth

A fork-like tool stirs the contents of a bowl and lifts it to the corner of the mouth—thick texture with a relatively bland taste and a slight savory aroma that touches the tongue’s surface. Clear vegetable gravy accompanies, and grilled Lohan fish complements the deliciousness of this Papeda Food.

The Local Way to Eat Papeda Food

How does Papeda Food Taste Like?

Papeda’s taste is generally bland. It is common to serve complementary dishes along with this food. There are many ways to eat Papeda. In addition to clear gravy and grilled fish, as described at the beginning of the article, Papeda is also deliciously served with yellow gravy fish or old coconut and is eaten raw. Adding chili sauce to the spicy taste will make it even better.

Papeda food has a carbohydrate content equivalent to rice or sago. However, Papeda derived from sago is high in fiber, low in cholesterol, and high in nutrition. That said, Papeda can overcome the hardening of the arteries, heartburn, and flatulence. The high levels of fiber in sago can reduce the risk of colon cancer. It is a typical Papuan food that is worth trying. Besides having a unique taste, Papeda is also healthy.

Papeda itself, said Jane, believed that besides being a source of healthy carbohydrates, it could also neutralize the lungs.

Each Region has Its Way of Eating Papeda Food

One of the Mimika residents, who is also an employee of the Mimika Communications and Information Office (Diskominfo), Jane, explained that although the method of making Papeda is the same, the way to eat it is different in each region in Papua.

Generally, papeda is served on a plate and then doused with quite a lot of yellow sauce. How to eat Papeda is also unique. Gata-gata, a fork-like tool made of bamboo, is used to roll Papeda from the plate until it is ready to be eaten. This gata-gata is needed to help because Papeda’s texture is thick and difficult to scoop.

After that, use two wooden forks to take the papeda by turning it. How to rotate it is similar to when we are turning noodles or pasta with a knife.

A plate of papeda is immediately served with yellow gravy and fish pieces. Depending on taste, you can combine it with chili sauce or stir-fried papaya flower veggies.

“In the Jayapura area in my husband’s village, the way to eat Papeda is sipped. Meanwhile in my village it is different again, taken from here (the papeda vessel) is eaten directly. So in each area, there is a different way of eating Papeda,” said Jane, as quoted in an official publication. PON XX in Papua.

Papeda is usually stored on zinc for a while among the Papuan people. If it is more than three days, the better, some even last up to a week. 

If you eat papeda food without yellow sauce, it tastes bland. Similar to eating White rice, without side dishes or gravy tastes bland. Now, because this yellow gravy has a sour and savory taste from fish, it matches the taste of Papeda.

Creating a Localized Papeda

Sago starch is cooked with water and stirred with a unique wooden fork called gata-gata until it is lumpy and has a glue-like consistency and texture.

Then drained with water and directly accommodated in the basin. The water is withdrawn from the sago after it has soaked and settled, and then add hot water to the sago sediment immediately. You can serve papeda as a side dish, yellow gravy seasoned with turmeric, lime, and other spices.

The grilled fish can be mackerel, tuna, red snapper, or mubara. This flavorful papeda food is occasionally served with sautéed papaya blossom buds, boiling cassava, boiled sweet potato, or stir-fried kale in addition to yellow sauce and grilled fish.