Sagu (dessert)

and with crème anglaise Sagu (from Malay sago or sagu) originally referred to starch extracted from Southeast Asian sago palms (saguzeiro in Portuguese), which is usually made into sago pearls in Southeast Asian cuisine. After cassava (native to South America) was introduced to Southeast Asia during the colonial era, it became an alternative starch source for making pearl sago, resulting in the name "sagu" or "sago" being used interchangeably for cassava, potato or sago starch in European cuisine. The making of tapioca balls was introduced to Brazil after the arrival of European immigrants, which became known as sagu, despite being made from native cassava starch. With the transfer of the Portuguese Court to Brazil, in the beginning of the 19th century, the cassava flour started being prepared with Port wine, resulting in a kind of sweet porridge, such as a "parent" of sagu de vinho. Some traditional German recipes which use potato starch, like rote grütze, are very similar to sagu because they are mixture of starch and red fruits. Although this recipe did not arrive in Brazil with the European immigrants, sagu is a symbol of the European colonization because this dessert was created by them in southern Brazil. It represents mainly the northern Italian immigration, due to the flavors and the ingredients, and German, because of the industrial technology. Cassava is a typical indigenous Brazilian ingredient that was absorbed by the traditions of the European immigrants, mixed with the traditional Italian red wine. There are lesser traditional variations of this dessert, according to the origin of the immigrants. In the families of German origin, for example, sagu can be prepared with milk, wine or also with fruits, like orange or pineapple. The Italian families make the dessert only with red wine. The Serra Gaúcha region was colonized by northern Italian (mainly from Veneto) and German peoples, among other European immigrants (like Poles). The rest of the state was colonized mainly by the Azorean Portuguese, Arabs (mainly from Lebanon, Syria and Palestinian territories) and Africans (mainly from Angola). This dish is popular in Rio Grande do Sul, but it is also a common dessert served in restaurants in the states of Santa Catarina and Paraná). However, it remains almost unknown in other Brazilian states and neighbouring countries, like Argentina and Uruguay. ==Taste and characteristics==

This dessert is not so sweet. For this reason, it is usually more appreciated by adults than children. In the southern Brazilian region, there is a preference for less sweet desserts, explaining its popularity in the state. It is described as a "sweet caviar, full of little purple balls, monochromatic and with an intense but delicate flavor". This recipe is relatively easy to be prepared and its smell is unmistakable. ==Preparation==

The cassava root is cleaned, grated and mixed with water. After that, it is passed through a sieve with a thick fabric, producing little balls, which are heated and then cooled, getting hard and opaque. The pearls are submerged in water for generally a whole day, then drained. This time varies according to the source of the recipe (some sources say that just one hour is necessary). Then red wine, milk or fruit juice is boiled and water, cloves and cinnamon are added to it. When boiling the mixture again, the sago pearls are added, being stirred constantly to avoid it from sticking on the bottom of the pan. Finally, sugar is added and the mixture is stirred until it gets the wanted consistency (it can be smoother or harder, and more liquid or solid). It can be served warm, cold or at room temperature. ==Nutritional information==

The tapioca balls are quite caloric because they are pure starch, being a good source of energy. They also have dietary fiber, iron, calcium and a small amount of proteins. ==See also==