Sinonggi, processed sago from Kendari, has a rich taste and culture. Rice's marginalized local identities.
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Afterward, he picked up the chopsticks, stirred the thick sago, swirled it in the air until it separated from the cluster of sago in the bowl, and then placed it on a plate. That was how the technique for taking processed sago in a sinonggi is.Visitors pick up sinonggi using prepared chopsticks, on Thursday . Sinonggi, a traditional food of the Tolaki people, is a local culinary creation that holds a special place in the community of Southeast Sulawesi.
That night, several visitors came to Meohai Restaurant in Kendari. This restaurant focuses on providing sinonggi, and various other locally-flavored foods.Nurlianti , the founder of the stall, said that since arriving from South Sulawesi in the mid-70s, he has become familiar with local food in Southeast Sulawesi. One of them is sinonggi which is a typical food of the Tolaki tribe.
Processing and consuming sinonggi has become a close part of Nurlianti's life. Even when she returns to Makassar, she searches for this food. However, she has difficulty finding a restaurant that sells sinonggi. wrote that sago has been known to the Tolaki people since the 7th century. Sago then developed in the 15th century until today.
"People in Tolaki say that sago is a source of coolness. This is because with sago, the lives of their families and future generations are ensured. One sago plantation can provide for several generations. It is not surprising that in the past, one of the requirements for marriage among the Tolaki was to have a sago plantation," said Yulius, who has conducted extensive research on sago in Southeast Sulawesi.
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