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[sey-goh] /ˈseɪ goʊ/
a starchy foodstuff derived from the soft interior of the trunk of various palms and cycads, used in making puddings.
Origin of sago
1545-55; earlier sagu < Malay Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2018.
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Examples from the Web for sago
Contemporary Examples
Historical Examples
  • Borneo produces about half the sago used by the civilised world.

    The Last Voyage Lady (Annie Allnutt) Brassey
  • sago Pudding with Almonds is prepared the same as in preceding recipe.

    Desserts and Salads Gesine Lemcke
  • The leaf of the sago is preferable for the roofing of houses to the nibong.

  • The sago is separated from the fibres in the pith by the aid of water.

  • The sago which we use for our puddings is made by refining the raw sago.

  • As this sago is half-baked in this operation, it will keep for a very long time.

  • sago and rice are left in the woods, in some islands, until wanted.


    William Graham Sumner
  • Sarawak is said to supply more than half of the sago produce of the world.

    British Borneo

    W. H. Treacher
British Dictionary definitions for sago


a starchy cereal obtained from the powdered pith of a sago palm, used for puddings and as a thickening agent
Word Origin
C16: from Malay sāgū
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for sago

"starch made of the piths of palms," 1570s, via Portuguese and Dutch from Malay sagu, the name of the palm tree from which it is obtained (attested in English in this sense from 1550s). Cf. French sagou, Spanish sagu, German Sago.

Online Etymology Dictionary, © 2010 Douglas Harper
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