Papeda, or bubur sagu, is a congee made from sago starch that is a staple food of the indigenous people in eastern Indonesia, namely parts of Sulawesi, Maluku Islands and Papua. It is also widespread in Papua New Guinea and serves as a counterpart of central and western Indonesian cuisines that favour rice as their staple food. There are similar dishes in Malaysia, where it is called linut, part of the Melanau cuisine in the East Malaysia state of Sarawak, and in Brunei, where it is called ambuyat.