. "La papeda ou bubur sagu est une bouillie ou un gruau de sagou indon\u00E9sien. C'est un aliment de base dans les Moluques, en Nouvelle-Guin\u00E9e occidentale et en Papouasie-Nouvelle-Guin\u00E9e, alors que le riz est privil\u00E9gi\u00E9 dans le centre et l'ouest de l'archipel indon\u00E9sien."@fr . "La papeda ou bubur sagu est une bouillie ou un gruau de sagou indon\u00E9sien. C'est un aliment de base dans les Moluques, en Nouvelle-Guin\u00E9e occidentale et en Papouasie-Nouvelle-Guin\u00E9e, alors que le riz est privil\u00E9gi\u00E9 dans le centre et l'ouest de l'archipel indon\u00E9sien."@fr . . . . "\u041F\u0430\u043F\u0435\u0301\u0434\u0430 (\u0438\u043D\u0434\u043E\u043D. papeda) \u2014 \u0431\u043B\u044E\u0434\u043E \u0438\u043D\u0434\u043E\u043D\u0435\u0437\u0438\u0439\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438, \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043E\u043D\u043D\u043E\u0435 \u0434\u043B\u044F \u0440\u044F\u0434\u0430 \u0432\u043E\u0441\u0442\u043E\u0447\u043D\u044B\u0445 \u0440\u0435\u0433\u0438\u043E\u043D\u043E\u0432 \u0441\u0442\u0440\u0430\u043D\u044B, \u0432 \u0447\u0430\u0441\u0442\u043D\u043E\u0441\u0442\u0438, \u0434\u043B\u044F \u041C\u043E\u043B\u0443\u043A\u043A\u0441\u043A\u0438\u0445 \u043E\u0441\u0442\u0440\u043E\u0432\u043E\u0432 \u0438 \u0438\u043D\u0434\u043E\u043D\u0435\u0437\u0438\u0439\u0441\u043A\u043E\u0439 \u0447\u0430\u0441\u0442\u0438 \u043E\u0441\u0442\u0440\u043E\u0432\u0430 \u041D\u043E\u0432\u0430\u044F \u0413\u0432\u0438\u043D\u0435\u044F, \u0430 \u0442\u0430\u043A\u0436\u0435 \u043E\u0442\u0434\u0435\u043B\u044C\u043D\u044B\u0445 \u0440\u0430\u0439\u043E\u043D\u043E\u0432 \u0421\u0443\u043B\u0430\u0432\u0435\u0441\u0438. \u041F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u0441\u043E\u0431\u043E\u0439 \u0433\u0443\u0441\u0442\u0443\u044E \u043A\u0430\u0448\u0443 \u0438\u0437 \u0441\u0430\u0433\u043E\u0432\u043E\u0439 \u043C\u0443\u043A\u0438. \u0421\u043B\u0443\u0436\u0438\u0442 \u043A\u0430\u043A \u0441\u0430\u043C\u043E\u0441\u0442\u043E\u044F\u0442\u0435\u043B\u044C\u043D\u044B\u043C \u043A\u0443\u0448\u0430\u043D\u044C\u0435\u043C, \u0442\u0430\u043A \u0438 \u0433\u0430\u0440\u043D\u0438\u0440\u043E\u043C. \u0418\u043D\u043E\u0433\u0434\u0430 \u043C\u043E\u0436\u0435\u0442 \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u0442\u044C\u0441\u044F \u043A \u0434\u0440\u0443\u0433\u0438\u043C \u0431\u043B\u044E\u0434\u0430\u043C."@ru . . . "Papeda (food)"@en . . . "Papeda served with yellow soup and grilled mackerel called tongkol"@en . . . . "1104070184"^^ . . . . . "Popeda, Pepeda, Bubur Sagu, Nangu, Kapurung, Sinonggi"@en . . . . . . "Papeda"@in . . "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. The starch is acquired by felling the trunk of a sago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach the starch from the flour. The still-moist sago starch is usually stored in a container made of sago palm leaflets, called tumang, in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile. Papeda is made by cooking sago starch with water and stirring until it coagulates. It has a glue-like consistency and texture. Sayur bunga pepaya (papaya flower bud vegetables) and tumis kangkung (stir-fried water spinach) are often served as side-dish vegetables to accompany papeda. In southern Sulawesi mainly Luwu and Tana Toraja, Kapurung is made from cooked sago congee which is picked up using chopsticks or fork and rolled into a ball. Usually it is served with beans, vegetable and fish in a soup. While in Southeast Sulawesi, specifically from Tolaki tribe, Sinonggi, sago congee is served separately from the side dishes more akin to Papeda. It needs to be picked up by specially designed wooden sticks. 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."@en . . . "\u041F\u0430\u043F\u0435\u0434\u0430 (\u0456\u043D\u0434\u043E\u043D\u0435\u0437. papeda) \u2014 \u0441\u0442\u0440\u0430\u0432\u0430 \u0456\u043D\u0434\u043E\u043D\u0435\u0437\u0456\u0439\u0441\u044C\u043A\u043E\u0457 \u043A\u0443\u0445\u043D\u0456, \u0442\u0440\u0430\u0434\u0438\u0446\u0456\u0439\u043D\u0430 \u0441\u0442\u0440\u0430\u0432\u0430 \u043D\u0438\u0437\u043A\u0438 \u0441\u0445\u0456\u0434\u043D\u0438\u0445 \u0440\u0435\u0433\u0456\u043E\u043D\u0456\u0432 \u043A\u0440\u0430\u0457\u043D\u0438, \u0437\u043E\u043A\u0440\u0435\u043C\u0430, \u0434\u043B\u044F \u041C\u043E\u043B\u0443\u043A\u043A\u0441\u044C\u043A\u0438\u0445 \u043E\u0441\u0442\u0440\u043E\u0432\u0456\u0432 \u0456 \u0456\u043D\u0434\u043E\u043D\u0435\u0437\u0456\u0439\u0441\u044C\u043A\u043E\u0457 \u0447\u0430\u0441\u0442\u0438\u043D\u0438 \u043E\u0441\u0442\u0440\u043E\u0432\u0430 \u041D\u043E\u0432\u0430 \u0413\u0432\u0456\u043D\u0435\u044F, \u0430 \u0442\u0430\u043A\u043E\u0436 \u043E\u043A\u0440\u0435\u043C\u0438\u0445 \u0440\u0430\u0439\u043E\u043D\u0456\u0432 \u0421\u0443\u043B\u0430\u0432\u0435\u0441\u0456. \u042F\u0432\u043B\u044F\u0454 \u0441\u043E\u0431\u043E\u044E \u0433\u0443\u0441\u0442\u0443 \u043A\u0430\u0448\u0443 \u0437 \u0441\u0430\u0433\u043E\u0432\u043E\u0433\u043E \u0431\u043E\u0440\u043E\u0448\u043D\u0430. \u0412\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u043E\u0432\u0443\u0454\u0442\u044C\u0441\u044F \u044F\u043A \u043E\u043A\u0440\u0435\u043C\u0430 \u0441\u0442\u0440\u0430\u0432\u0430 \u0442\u0430 \u0433\u0430\u0440\u043D\u0456\u0440. \u0406\u043D\u043E\u0434\u0456 \u043C\u043E\u0436\u0435 \u0434\u043E\u0434\u0430\u0432\u0430\u0442\u0438\u0441\u044F \u0434\u043E \u0456\u043D\u0448\u0438\u0445 \u0441\u0442\u0440\u0430\u0432."@uk . "Sago" . . "Main course, staple food" . . . . . . . . . "Papeda"@fr . "Hot or room temperature" . . . . . . "\u041F\u0430\u043F\u0435\u0434\u0430"@uk . . . "Popeda, Pepeda, Bubur Sagu, Nangu, Kapurung, Sinonggi"@en . . . . . . . . . . . . "31621988"^^ . . "Hot or room temperature"@en . . . . "\u041F\u0430\u043F\u0435\u0434\u0430"@ru . "Papeda adalah makanan berupa bubur sagu khas Maluku dan Papua yang biasanya disajikan dengan ikan tongkol atau mubara yang dibumbui dengan kunyit. Papeda berwarna putih dan bertekstur lengket menyerupai lem dengan rasa yang tawar. Papeda merupakan makanan yang kaya serat, rendah kolesterol, dan cukup bernutrisi."@in . . . . "Sulawesi, Maluku and Papua"@en . . . "Main course, staple food"@en . "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."@en . "\u041F\u0430\u043F\u0435\u0301\u0434\u0430 (\u0438\u043D\u0434\u043E\u043D. papeda) \u2014 \u0431\u043B\u044E\u0434\u043E \u0438\u043D\u0434\u043E\u043D\u0435\u0437\u0438\u0439\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438, \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043E\u043D\u043D\u043E\u0435 \u0434\u043B\u044F \u0440\u044F\u0434\u0430 \u0432\u043E\u0441\u0442\u043E\u0447\u043D\u044B\u0445 \u0440\u0435\u0433\u0438\u043E\u043D\u043E\u0432 \u0441\u0442\u0440\u0430\u043D\u044B, \u0432 \u0447\u0430\u0441\u0442\u043D\u043E\u0441\u0442\u0438, \u0434\u043B\u044F \u041C\u043E\u043B\u0443\u043A\u043A\u0441\u043A\u0438\u0445 \u043E\u0441\u0442\u0440\u043E\u0432\u043E\u0432 \u0438 \u0438\u043D\u0434\u043E\u043D\u0435\u0437\u0438\u0439\u0441\u043A\u043E\u0439 \u0447\u0430\u0441\u0442\u0438 \u043E\u0441\u0442\u0440\u043E\u0432\u0430 \u041D\u043E\u0432\u0430\u044F \u0413\u0432\u0438\u043D\u0435\u044F, \u0430 \u0442\u0430\u043A\u0436\u0435 \u043E\u0442\u0434\u0435\u043B\u044C\u043D\u044B\u0445 \u0440\u0430\u0439\u043E\u043D\u043E\u0432 \u0421\u0443\u043B\u0430\u0432\u0435\u0441\u0438. \u041F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u0441\u043E\u0431\u043E\u0439 \u0433\u0443\u0441\u0442\u0443\u044E \u043A\u0430\u0448\u0443 \u0438\u0437 \u0441\u0430\u0433\u043E\u0432\u043E\u0439 \u043C\u0443\u043A\u0438. \u0421\u043B\u0443\u0436\u0438\u0442 \u043A\u0430\u043A \u0441\u0430\u043C\u043E\u0441\u0442\u043E\u044F\u0442\u0435\u043B\u044C\u043D\u044B\u043C \u043A\u0443\u0448\u0430\u043D\u044C\u0435\u043C, \u0442\u0430\u043A \u0438 \u0433\u0430\u0440\u043D\u0438\u0440\u043E\u043C. \u0418\u043D\u043E\u0433\u0434\u0430 \u043C\u043E\u0436\u0435\u0442 \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u0442\u044C\u0441\u044F \u043A \u0434\u0440\u0443\u0433\u0438\u043C \u0431\u043B\u044E\u0434\u0430\u043C."@ru . "Sago"@en . . . . . "\u041F\u0430\u043F\u0435\u0434\u0430 (\u0456\u043D\u0434\u043E\u043D\u0435\u0437. papeda) \u2014 \u0441\u0442\u0440\u0430\u0432\u0430 \u0456\u043D\u0434\u043E\u043D\u0435\u0437\u0456\u0439\u0441\u044C\u043A\u043E\u0457 \u043A\u0443\u0445\u043D\u0456, \u0442\u0440\u0430\u0434\u0438\u0446\u0456\u0439\u043D\u0430 \u0441\u0442\u0440\u0430\u0432\u0430 \u043D\u0438\u0437\u043A\u0438 \u0441\u0445\u0456\u0434\u043D\u0438\u0445 \u0440\u0435\u0433\u0456\u043E\u043D\u0456\u0432 \u043A\u0440\u0430\u0457\u043D\u0438, \u0437\u043E\u043A\u0440\u0435\u043C\u0430, \u0434\u043B\u044F \u041C\u043E\u043B\u0443\u043A\u043A\u0441\u044C\u043A\u0438\u0445 \u043E\u0441\u0442\u0440\u043E\u0432\u0456\u0432 \u0456 \u0456\u043D\u0434\u043E\u043D\u0435\u0437\u0456\u0439\u0441\u044C\u043A\u043E\u0457 \u0447\u0430\u0441\u0442\u0438\u043D\u0438 \u043E\u0441\u0442\u0440\u043E\u0432\u0430 \u041D\u043E\u0432\u0430 \u0413\u0432\u0456\u043D\u0435\u044F, \u0430 \u0442\u0430\u043A\u043E\u0436 \u043E\u043A\u0440\u0435\u043C\u0438\u0445 \u0440\u0430\u0439\u043E\u043D\u0456\u0432 \u0421\u0443\u043B\u0430\u0432\u0435\u0441\u0456. \u042F\u0432\u043B\u044F\u0454 \u0441\u043E\u0431\u043E\u044E \u0433\u0443\u0441\u0442\u0443 \u043A\u0430\u0448\u0443 \u0437 \u0441\u0430\u0433\u043E\u0432\u043E\u0433\u043E \u0431\u043E\u0440\u043E\u0448\u043D\u0430. \u0412\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u043E\u0432\u0443\u0454\u0442\u044C\u0441\u044F \u044F\u043A \u043E\u043A\u0440\u0435\u043C\u0430 \u0441\u0442\u0440\u0430\u0432\u0430 \u0442\u0430 \u0433\u0430\u0440\u043D\u0456\u0440. \u0406\u043D\u043E\u0434\u0456 \u043C\u043E\u0436\u0435 \u0434\u043E\u0434\u0430\u0432\u0430\u0442\u0438\u0441\u044F \u0434\u043E \u0456\u043D\u0448\u0438\u0445 \u0441\u0442\u0440\u0430\u0432."@uk . . . . "Papeda adalah makanan berupa bubur sagu khas Maluku dan Papua yang biasanya disajikan dengan ikan tongkol atau mubara yang dibumbui dengan kunyit. Papeda berwarna putih dan bertekstur lengket menyerupai lem dengan rasa yang tawar. Papeda merupakan makanan yang kaya serat, rendah kolesterol, dan cukup bernutrisi."@in . . . . . . . . "6420"^^ . . "250"^^ . . . . . .