Papuan Cuisine : Papeda and Yellow Fish Soup

Indonesia is an archipelago country with a lot of diverse cuisines. Although rice is the staple food of many people in Indonesia, there are many other regional staple foods, such as; wheat, yam, sweet potato, potato, taro and cassava. The staple food in the Eastern Indonesia are starchy food like Sago, wild tubers and many of the main ingredients are seafood, since most of them work as fishermen and traditional farmers. Papua is a rich island with rich natural resources. Papuan cuisine is very unique and delicious.

One of famous Papuan cuisine is Papeda. Papeda is sago congee made from sago flour. Sago flour is made from sago barks which are cut in half and the inner parts are scraped to produce the flour. It is usually served with yellow soup and grilled fish and additional sauce of Dabu-dabu and Rica sambal.

Papuan Cuisine : Tasty Papeda and Yellow Fish Soup
Papeda, yellow soup and grilled fish and additional sauce of Dabu-dabu and Rica sambal via

Papeda is rich with carbohydrates, low cholesterol, nutritional, although compared to other staple food is less flavorful. The sago starch is cooked with water and stirred with a special wooden fork called gata-gata until it coagulates and has a glue-like consistency and texture. While the complimentary side dish, the yellow soup, is spiced with turmeric, lime and other spices. The grilled fish can be Mackerel, Tuna, Red Snapper or Mubara fish. Besides yellow soup and grilled fish, sometimes this tasty Papuan cuisine is also consumed with sautéed papaya flower buds, boiled cassava, boiled yam, or sautéed water spinach.

If you love cooking, this delicious traditional Papuan cuisine is an easy one for you to try. Here are the ingredients and cooking directions.



  • 100 gr of Sago flour
  • 1000 cc Water
  • ½ tsp salt
  • ½ tsp sugar


  • Mix the Sago flour with 300 ml of water
  • Add sugar and salt
  • Boil the remaining water
  • After the water is boiled, pour it into the Sago flour batter and stir it gently so the Sago is cooked evenly
  • Cook it over low heat and stir it continuously until it’s white in color
  • It is cooked when it is clear in color and you can turn off the fire

Serve it warm with a complimentary cuisine such as grilled fish, yellow soup, sautéed papaya flower buds, sautéed water spinach, boiled cassava or yam. Here you may find one of the recipes of the complimentary cuisines:


Papuan Cuisine : Tasty Papeda and Yellow Fish Soup
Papuan Cuisine: Papeda, Yellow Fish Soup, Grilled Fish and Sautéed Papaya Flower Buds via

Yellow Fish Soup


  • 1/2 kg of Tuna
  • 1 lemon
  • Basil (cleaned)
  • cayenne pepper
  • 2 tbsp oil
  • 1 stalk of lemongrass
  • 2 bay leaves
  • 600ml lukewarm water

Mashed seasonings:

  • 2 cloves of garlic
  • 4 pieces of red onion
  • 3 pieces of candlenut
  • 2 cm ginger
  • 2 cm turmeric
  • 1 tbsp sugar
  • 1 tsp salt


  • Rinse then marinate Tuna with lemon juice and salt until it’s thoroughly coated
  • Sauté the mashed seasonings with Lemongrass and Bay leaves until it’s fragrant
  • Add water and cook until it boils
  • Put the fish, salt, sugar and cayenne pepper into the boiled water; cook until the fish is well cooked.
  • Right before you serve it, put the basil leaves and lemon juice, then mix it well.

So, what are you waiting for? Try this recipe and have a fun cooking. Please yourself with this warm and tasty yellow soup together with papeda.


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