Photo : PT TSE officer gets a taste of sago sep at the monthly communication session
BOVEN DIGOEL – Sago sep is a traditional South Papuan dish with an umami kick. It is made by mixing sago flour and coconut meat, which is then topped off with beef and spices for taste.
Its cooking process stands out for the use of a technique called “Bakar Batu”, where fist-sized rocks (Batu) are burned (Bakar) and afterwards stacked above and below the mixture. This technique is actually a ritual, held on major occasions like new baby births, weddings, and harvest celebrations.
Aside from “Bakar Batu”, this meal can be cooked over charcoal. This method entails tightly wrapping the dough in banana leaves before laying it on top of burning logs. Steam from the charcoal will allow the wrap to slowly cook.
Ingredient- and preparation-wise, sago sep deserves a spot on the list of ethnic delicacies worth preserving. PT Tunas Sawa Erma (PT TSE) was lucky to have tasted this special dish Saturday (8/26), at its monthly communication session in Getentiri (Sub)village, Jair District, Boven Digoel.
Without the teamwork of TSE officers and local mothers, this moment would not be possible. “The sago sep cooking demo is our way to build a long-term relationship with the people,” said company representative Sutisna.
Photo : Sago sep being cooked over charcoal
Meanwhile, the communication session received a warm response. “It’s [This visit] a great thing, especially since the mothers were invited to make our traditional food. I hope today’s event can introduce our local wisdom to the world and help keep it alive,” said Germanus Vite, one of the local clan chiefs.
PT TSE is part of Tunas Sawa Erma Group (TSE Group), an oil palm plantation company in Papua. The Group commits to practicing sustainable oil palm governance and puts out innovations to prioritize its responsibilities of tackling healthcare, educational, economic, environmental, and infrastructure issues. (PR)
