Papua New Guinean Sago Pancakes with Mushroom Relish

Ingredients

• 1 1/2 cups sago or tapioca flour
• 1 cup warm water, plus more as needed
• 10 oz mushrooms, sliced
• 4 tbsp neutral oil, divided
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced
• 1 red chili, minced
• 4 cups fresh greens
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 3 minutes, then stir and cook for 6 minutes more, until browned and dry.
2. Add the onion and cook for 5 minutes, then the garlic, ginger, and chili for 30 seconds. Add the tomatoes and cook for 10 minutes, until thick and jammy. Season with salt and lime juice and keep warm.
3. Whisk the sago flour with 1/2 teaspoon salt, then stir in the warm water a little at a time until you have a thick, spreadable paste rather than a pourable batter.
4. Sago behaves nothing like wheat flour: it will not rise, and it thickens further as it stands, so keep a little extra warm water to hand.
5. Heat a nonstick skillet over medium heat with a teaspoon of the remaining oil and spread 3 tablespoons of the paste into a thin round with the back of a spoon.
6. Cook for 3 to 4 minutes without touching it, until the underside is set and lightly golden and the surface has turned from opaque white to translucent.
7. That change to translucent is how you know the starch has cooked; a pancake flipped before it happens will be chalky in the centre.
8. Flip and cook for 2 minutes more, then repeat with the rest. Serve the chewy pancakes with the mushroom relish, the greens, cilantro, and lime wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.