Sago > Sourdough Heavyweight Tee

For centuries, the sago palm has been the lifeblood of Maluku. Before rice became widely available, sago flour—extracted by hand from the pith of the palm—was the undisputed staple of the islands. It is the soul of papeda, the comforting, gluey porridge famously eaten with rich yellow fish soup, and the base for dry bagea cakes. For the Moluccan diaspora in the Netherlands and beyond, sago is more than just a carbohydrate; it is a direct taste of the motherland, a symbol of resilience, and a staple of Oma's kitchen. While the rest of the world obsesses over artisanal sourdough, we know that true comfort food comes from the sago palm.