26 September, 2021
Estimated Reading Time : 1 minute, 7 seconds
But, what is sagu after all? It's a food that can be considered a delicacy. Nowadays, it is widely used in gastronomy, mainly for desserts.
But many people are still unfamiliar with this ingredient and how to use it. If that is your case, then this is the right article for you.
The origin of sagu is indigenous to Brazil, generally made with cassava! But it can also be prepared with other tubers like sweet potato, arrowroot, beans, or corn.
With the arrival of the royal family in Brazil, Portuguese cuisine began to blend with Brazilian cuisine. In this way, wine was added to sagu. Soon, it became sweetened.
Recently, cassava has started to be shaped into granules. As a result, cooking became much easier and the industrial production of sagu increased in popularity. So, in short, sagu is made of cassava starch granules.
Although it is a traditionally Brazilian recipe, this process of transforming cassava into pellets is attributed to the German company Lorenz.
Its goal was to become the first cassava starch industry in Latin America. The company's headquarters are in Indaial, and they began mass production of sagu.
As it is a starch, sagu has a high caloric value. Therefore, it is ideal to be consumed by those who regularly practice physical activities.
Carbohydrates are a great source of energy and can help improve your mood during the day. It is worth mentioning that they are considered complex carbohydrates, known for maintaining high energy levels throughout the day.
