sagu

Sagu is a term used for two related but distinct starch products and the dishes made from them, found primarily in Southeast Asia and parts of South America. In Southeast Asia, sagu (sago) is the white, powdery starch extracted from the pith of the sago palm (genus Metroxylon). The pith is crushed and washed to separate the starch, which dries into a flour or is processed into translucent pearls. Sagu is a traditional staple in regions such as Indonesia, Malaysia and Papua New Guinea and is used to make porridges, cakes, pancakes, and various desserts and snacks.

In Brazil, especially in the southern states, sagu commonly refers to small translucent pearls produced from cassava (tapioca) starch and to a popular dessert prepared from those pearls. Brazilian sagu dessert is typically cooked with sugar and fruit juice or red wine, creating a sweet, gelatinous pudding served cold or at room temperature. The Brazilian usage reflects adaptation of the term and product to local crops and culinary traditions.

Nutritionally, sagu is almost entirely carbohydrate, providing a gluten-free source of energy but little protein, fiber or micronutrients unless combined with other ingredients. Its culinary value lies in texture—soft, chewy pearls or a smooth starch—and its ability to thicken and gel. Sagu holds cultural significance in communities where it is a traditional food, often associated with regional identities, customary dishes and local food economies.