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4 Serves
85 Mins
Prepare the sago by soaking it in water to soften the starch granules, then drain thoroughly.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
11 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
165 mg / 4,700 mgSodium
155 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
19 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat.
Add the prepared sago to the pot, stirring constantly to prevent sticking, and gradually incorporate coconut milk until the mixture thickens into a smooth, cohesive mass.
Season the mixture with salt and pepper to taste, then serve the sago warm.
25
g95
g20
g
Yemeni
