Category Archives: food

From The Spice Islands Voyage: The Quest for Alfred Wallace, the Man Who Shared Darwin’s Discovery of Evolution, by Tim Severin (Carroll & Graf, 1997), pp. 142-144:

More than a century before Wallace‘s visit, the people of Gorong were still habitual sago-eaters. Toman upon toman of sago flour was stacked up in the little shops of Kataloko. The tomans were the shape of small solid drums wrapped in green palm leaves, or you could buy the sago flour already baked into biscuits and neatly tied with string into bundles of ten. Then they looked exactly like small, hard, light brown floor-tiles. When we asked where all this sago came from, we were told it came from the island opposite, from Pasang where the sago palms [Metroxlon sagu] still grew.

Pasang had a deceptive approach. From the direction we arrived with [our boat] Alfred Wallace, it looked as if the usual fringing coral reef protected a broad lagoon with deeper water; if we could cross the reef and enter the lagoon we would be safe. At least, that is how it appeared, because the water was much darker on the landward side of the reef. In fact, when we crossed the reef we found that we were wrong. The lagoon was dark not because it was deep, but because it was carpeted with brown sea grass. In fact it was barely 50 centimetres deep and studded with rocks. A normal vessel would have been stuck fast, but again Alfred Wallace needed so little water to float that we could pole our way through the shallows for a kilometre or more until we were able to anchor off the main village of the island. From there a guide took us into the sago swamps.

The sago palms appeared to be wild, but were in fact planted as seedlings in the muck and stagnant pools of the swamp. For 12–15 years the palm tree grew until its trunk was approximately one metre thick. Then, quite suddenly, the tree flowered and was ready to harvest. The owner felled the tree, peeled off the skin and chopped his way into the thick white soft trunk. We found a sago harvester at work, sitting inside the tree-trunk as if in a large dugout canoe. In front of him was the unworked face of white sago pith, and he was steadily hacking at it with a long handle which had a tiny sharp metal blade set at right-angles in the end. As he struck, the blade sliced away a sliver of sago pith which fell inside the hollow trunk and on to his feet. The blade also came alarmingly close to his feet with each blow, and it seemed he risked chopping off his toes. Occasionally he wriggled his feet and toes, pushing the growing pile of the sago shavings back down the hollow tree-trunk. When he was tired of chopping, he climbed out of the tree-trunk, filled a sack with sago shavings and carried them off through the squelching mud to a trough which he had set up beside a pool of stagnant swamp water. He dumped the shavings into the upper end of the trough, poured water over them from a bucket, and squeezed the wet pith against a cloth strainer. The water ran out of the sago pith as white as milk, carrying sago flour with it, and drained away into another trough where it was allowed to settle. Within an hour, a thick deposit of pure white edible sago flour had settled in the trough and could be scooped out with the hands. It was ready to bake and eat.

The sago gatherer claimed that in just two days’ work he could produce enough food to feed his family for a month. As for the sago palm, he said, once you had planted the seedling there was no more work involved. You merely had to let it grow. Apart from Joe, who rather liked the taste of sago biscuit, the rest of us wondered if it was even worth that much effort. We compared eating sago with buying a packet of breakfast cereal, throwing away the contents and eating the cardboard packet.

I got to help process a sago palm into starch during my fieldwork in Papua New Guinea in 1976. As unskilled labor, my job was to pound the pith of the felled sago palm trunk into smithereens, using an adze handle with an artillery shell casing on the end. Others carried the pith to the washing chutes near the river where the starch was strained out of the pulp, then drained and formed into large blocks, which were allotted among the households whose members helped with the work. I had never heard the term toman used to name such blocks until I read this book.