During our time at the Danau Sentani Cultural Festival, we had the opportunity to try a few Papuan 'specialties'...
Papeda - in fact I have tried previously, is made from Sagu (Sago) flour. Sagu is the traditional staple carb in Papua although it has come to be replaced by rice. In this state, as Papeda, it is akin to glue - bland, with no flavour; your classic tummy-filler! Definitely not a stand-alone meal! Depending on what it's paired with, it can be edible and worth a try... especially , as a dumpling in a yummy fish soup/curry, and to learn the proper serving technique (see Cecilia below).
Bagea - Sagu Cookies - also made from Sagu flour (below)... quite tasty this time, but when I tried them previously they were hard as rock. They had to be dipped in tea before eating; so i was told AFTER chomping down on one the first time, and a quick trip to the dentist!
Ulat Sagu (Sagu Grubs) – offered in the form of ‘grub kabobs’
Siput Danau (Lake Snails) - in my enjoyment I forgot to take a picture... but just as delicious as escargot!
Matoa - a fruit, also endemic to Papua. Not my favourite (it tasted a little too similar to durian to me!?).
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