INGREDIENTS

1 litre cold water
1 clove of garlic (finely chopped)
1 onions (finely chopped)
1 knob ginger (finely chopped)
1 knob of fresh turmeric (finely chopped)
500g sago flour
5 leaves of aibika (bele) (chopped)
2 cups of fresh coconut milk
breadfruit (cut into thin wedges).

Garnish/Flavouring:
Lemon or lime (replace salt)
watercress or shallot (handful)

METHOD

1. Bring a pot of water to boil, add the garlic, onions, turmeric, and allow to boil for roughly 15mins.
2. Turn down to simmer and pour slowly handfuls of sago and stir gently to avoid mixture drying.
3. Continuously stir and add water (if needed) to create fluffy mixture. Add in the abika let it boil until it softens up.
4. Add the coconut cream and boil for 10 mins.
5. Fry the breadfruit wedges in a pan with some oil until golden brown.
6. Serve sago soup in a bowl and add coconut cream to liking. Add lemon for flavouring.
7. Garnish with watercress or shallots, and serve with pan fried breadfruit

 

Team PNG Recipes Joey & Lee Anne