Kosha from sago

1 serving


Go through the sago, rinse with cold water, drain this water, lower it into boiling salted boiling water and cook it in a large boiler, interfering with the spatula so that the sago does not burn and lumps form. When the white spots in the rump become the size of a pin head, then fold the sago on a sieve, fold it into a boiler, filling it to half, pick up the lid freely entering the boiler, slide it on the sago and put it on the water bath for 20 - 30 minutes. Serve with butter or margarine. You can add finely shredded browned onions (25 g of onions and 5 g of vegetable lard) or shredded hard-boiled eggs to the sago before resting