- a starchy foodstuff derived from the soft interior of the trunk of various palms and cycads, used in making puddings.
Origin of sago
Examples from the Web for sago
The sago palm weevil, a type of beetle, is eaten, roasted or raw, as a larvae in Southeast Asia.Cicadas, Grasshoppers, Locusts, Ants Among the Tastiest Insects
May 14, 2013
Desert was chilled jelly served with mango, sago and pomelo and sliced baked mooncakes.Kate Shuns Wine For Water During Royal Toast - Is She Pregnant?
September 11, 2012
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
The leaf of the sago is preferable for the roofing of houses to the nibong.The Expedition to Borneo of H.M.S. Dido
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.
- a starchy cereal obtained from the powdered pith of a sago palm, used for puddings and as a thickening agent
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.