The Malay Archipelago - Volume 2 - A Narrative Of Travel By Alfred Russel Wallace.






























































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Boiled with water this forms a thick glutinous mass, with a
rather astringent taste, and is eaten with salt, limes - Page 108
The Malay Archipelago - Volume 2 - A Narrative Of Travel By Alfred Russel Wallace. - Page 108 of 412 - First - Home

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Boiled With Water This Forms A Thick Glutinous Mass, With A Rather Astringent Taste, And Is Eaten With Salt, Limes, And Chilies.

Sago-bread is made in large quantities, by baking it into cakes in a small clay oven containing six or eight slits side by side, each about three-quarters of an inch wide, and six or eight inches square.

The raw sago is broken up, dried in the sun, powdered, and finely sifted. The oven is heated over a clear fire of embers, and is lightly filled with the sago-powder. The openings are then covered with a flat piece of sago bark, and in about five minutes the cakes are turned out sufficiently baked. The hot cakes are very nice with butter, and when made with the addition of a little sugar and grated cocoa-nut are quite a delicacy. They are soft, and something like corn-flour cakes, but leave a slight characteristic flavour which is lost in the refined sago we use in this country. When not wanted for immediate use, they are dried for several days in the sun, and tied up in bundles of twenty. They will then keep for years; they are very hard, and very rough and dry, but the people are used to them from infancy, and little children may be seen gnawing at them as contentedly as ours with their bread-and-butter. If dipped in water and then toasted, they become almost as good as when fresh baked; and thus treated they were my daily substitute for bread with my coffee.

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