Sago Groats Are Unlike Any Other Groats We Know! Nutritionists Plead: "If There Are Extra Inches..."

I found out about sago groats quite by accident when I came to my mother for lunch. She was cooking the strangest porridge I had ever seen. Hearing the unusual name, I clearly remembered where I had encountered it before...

"— Absolutely not! A packet of sago!
— Oh, Mary Poppins, no, no sago! We ate it last week," Michael protested.
She just glanced at him, then at the Grocer — and they both understood that there was no hope. There will be sago."





Even in childhood, I was interested in what this sago tasted like and why the children did not want to eat it so much. It turns out that in Soviet times sago groats were sold in literally every grocery department of a food store. Outwardly, it could easily be distinguished from other cereals: white matte balls immediately caught the eye.





When I tried to find sago now, it turned out to be quite problematic. Not every supermarket can find the favorite product of many citizens of the USSR. But wandering through the Internet, you realize that sago is striking in its diversity.





After all, groats are made from many types of sago palms, from cassava, as well as from corn or potato starch (this is how artificial sago is obtained). Of course, there were no exotic palm trees in the Soviet Union, so all the groats were artificial.





By the way, it is somewhat more difficult to cook artificial sago than natural sago. Therefore, when choosing groats, it is better to focus on a product made from palm starch.





Natural groats contain much more nutrients: a large amount of proteins, fats, simple carbohydrates, dietary fiber, sugars and starch. The vitamin composition is also striking in its diversity: choline, nicotinic acid, vitamins H, B and A.

Sago porridge

You do not need any serious skills to prepare sago porridge, but you should still know some nuances.

Ingredients

• 1 tbsp of groats
• 1 liter of water
• 0.5 liters of milk
• 25 g of butter

Preparation

1. First you need to rinse a glass of groats in cold water. Then pour into salted boiling water and cook for about half an hour, stirring all the time.
   
   
   
2. The half-cooked porridge must be labeled in a colander and drain all the water. Then you should pour the groats into a small saucepan and press tightly with a lid that fits perfectly into the container.
   
   
   
3. After that, you need to cook the porridge in a water bath for another 30 minutes. At the end of cooking, add a little milk and butter.
   
   
   

We wish you bon appetit! Be sure to remind your friends about such an unusual dish as milk sago porridge.