Dumplings
Nangu
Papua New Guinea
Gelatinous sago dumpling from the Sepik region — sago flour mixed with boiling hot water to form a jelly-like starch, eaten as the basic carbohydrate with smoked fish or freshwater prawns.
Original eatfuls sticker artwork
What it is
A closer look at Nangu.
Gelatinous sago dumpling from the Sepik region — sago flour mixed with boiling hot water to form a jelly-like starch, eaten as the basic carbohydrate with smoked fish or freshwater prawns.
What to look for
Know it when you find it.
The texture should be smooth and gelatinous, not grainy; neutral in flavour, acting as a vehicle for the accompanying fish or prawn sauce; a Sepik River staple, rarely found outside the region.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Nangu.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Afghanistan
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North Caucasus, Russia
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