Sago

Sago is a starch that has been extracted from the stem of the South-east Asian sago palm. Although it is produced as a flour and as a ground meal, it is usually exported in a pellet form known as pearls.

Sago is most commonly made into sweet milk puddings, but it may also be used as a thickener for soups, sauces and glazes. In Norway, sago is made into a soup with sugar, egg and sherry. The flour may be used to make noodles or a stuffed pasta, which is traditionally filled with meat, nuts and seasonings.

Sago and tapioca pearls may usually be used interchangeably in recipes.