What is Sagu?
Sagu is a food made from the cassava starch, also known as tapioca. It is very popular in Brazil and is used in both sweet and salty recipes.
Sago Origin
SAGU originates in Brazilian indigenous cuisine, being consumed for centuries by tribes in the southern region of the country. The Indians used cassava to produce various foods, and the sago was one of them.
How is the Sagu?
To make the sago, cassava is grated and squeezed to extract the liquid. This liquid is left at rest for the starch to deposit in the background. After that, the starch is washed and sifted, forming small balls that are cooked in boiling water.
Use of Sagu
SAGU can be used in many ways in cooking. It is well known to be used in desserts, such as wine sago, which is made cooking the sago in red wine with sugar. It is also common to find the sago in salty recipes, such as meat and poultry follow -up.
Benefits of Sagu
SAGU is a source of carbohydrates and fiber, being a healthy option to include in food. In addition, the cassava used in the production of sago is rich in vitamins and minerals, such as vitamin C, iron and calcium.
- Carbohydrate and fiber source
- Rich in vitamins and minerals
- Versatility in cooking
| carbohydrate and fiber source | wine sago |
| rich in vitamins and minerals | Sagu with condensed milk |
| versatility in cooking | sago with fruits |