Sago, a staple in ancient China, is still in use today

05/14/2013 | National Public Radio

Though the widespread use of sago as a staple carbohydrate in Asian cooking was replaced by rice centuries ago, the starch can still be found in traditional and modern Asian cooking today. Sago, which is made from the flesh of sago palm trees, can be found in many dishes from Papua New Guinea and Malaysia, among other sweet and savory dishes across Asia.

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