Saksak

Saksak originates from Papua New Guinea, particularly the Sepik River region and coastal areas where sago palms grow abundantly.

Sago has served as a staple carbohydrate for Melanesian communities for millennia, extracted from the pith of the Metroxylon sagu palm. The dish represents the ingenious use of local resources, utilising banana leaves as natural cooking vessels and coconut milk for richness.

This preparation method reflects the resourcefulness of traditional Papua New Guinean cookery, where food is wrapped in leaves for cooking and transport. While historically prepared in earth ovens or steamed over open fires, modern versions often use stovetop steamers. The dish remains popular today as both a daily snack and a cultural symbol at gatherings. ■

See the full recipe for Saksak