Sak Sak Recipe - A Taste of Papua New Guinea

A uniquely sweet sago dish that takes just a couple minutes to make!

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Papuan Saksak

Saksak is a traditional dessert from Papua New Guinea, made primarily from sago starch and coconut milk. The dish is a testament to the resourcefulness of the Papuans, who have long relied on their natural environment for sustenance.

Sago, derived from the pith of sago palms, is a crucial carbohydrate source for many coastal and lowland communities. Coconut, another dietary staple, provides essential fats, nutrients, and flavor, complementing the sago's neutral taste. Saksak typically involves mixing sago starch with water to form dumplings, which are then cooked and served in a sweet, rich coconut milk sauce. Sometimes, the dessert is enhanced with tropical fruits or a touch of sweetness from sugar.

The Papuans are the indigenous peoples of Papua New Guinea, a nation comprising the eastern half of the island of New Guinea and numerous smaller islands. With over 800 languages spoken, Papua New Guinea is one of the most linguistically diverse countries in the world.

Its society is traditionally organized into small, kin-based clans with deep connections to the land and local customs. Subsistence agriculture and foraging remain central to daily life for many, with crops like taro, yams, bananas, and sago forming the dietary backbone.

Sago and coconut are vital not only due to their abundance but also their adaptability. Sago palms thrive in swamps and floodplains, areas less suitable for other crops, making them an invaluable resource.

The process of extracting starch from sago is labor-intensive, underscoring its cultural significance. Coconut trees, often referred to as the "tree of life," provide not only food but also materials for shelter, tools, and trade.

Together, sago and coconut sustain the Papuans, embodying the close relationship between their diet, environment, and cultural identity.

Today, Papua New Guinea is a nation at the crossroads of tradition and modernization. While urban centers like Port Moresby reflect increasing global influences, rural areas still adhere to customary ways of life.

This blend of modernity and heritage is part of what makes Papua New Guinea a unique and culturally rich nation. Saksak, with its roots in this tradition, continues to be a cherished symbol of the resourcefulness and culinary heritage of the Papuan people.

Papuan Saksak Recipe

Prep time 10 minutes | Cook time 15 minutes | Serves 4

Ingredients:

• For the Sago or Tapioca Dumplings:

  • 1 cup sago starch or small tapiocar pearls (available in specialty or Asian stores)

  • 1 cup of shredded coconut (if using desiccated coconut, soak it in water for about 30 minutes)

  • a bit of water

  • 2 bananas ripe banana (mashed) or sugar (optional, for sweetness)

  • Optional chicken bouillon cube (in some recipes I found that they added a cube in here that could make it a bit salty and sweet. I didn't do it, but maybe it could be good!)

  • Banana leaves for wrapping (aluminum foil or baking paper could also be used instead

  • Butchers twine or toothpicks to close the bundle

• For the Sauce:

  • 1 can (400ml) coconut milk

  • 2 tablespoons cane sugar (adjust to taste)

  • Pinch of salt

  
  

Instructions:

1. Prepare the Dumplings:

   • In a bowl, combine the sago starch or tapioca pearls with the coconut and banana. Mix well until it forms a thick, pliable dough. Add some water if it doesn't come together well enough.

2. Banana Leaf Prep and dumplings

   • Over low heat on the stove, warm up the banana leaves so they become pliable, or dip in boiling water.

   • Plop down a good spoonful of the tapioca mix and wrap like a present, making sure they are tightly bound with no holes for water to get in.

3. Cook the Dumplings:

   • Bring a pot of water to a gentle boil. Drop the packets into the water

   • Cook the dumplings (about 10 minutes). Let them simmer for another 2–3 minutes to ensure they’re fully cooked.

   • Remove the packets with a slotted spoon and set them aside.

4. Prepare the Coconut Milk Sauce:

   • In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the sauce is warm (do not boil).

5. Assemble the Saksak:

   • Remove the cooked dumplings from the banana leaves and add them to the coconut milk. Let it simmer on low for about ten minutes.

   • Remove dumplings and put in a bowl.

   • Pour the warm coconut milk sauce over the dumplings.

   • Garnish with fresh tropical fruits or toasted coconut flakes, if desired.

   
   

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

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