Sago is the inside of the cycad Cycas revoluta stem. The pith is washed, then the part that comes out in the water is dried and cooked. It is eaten in the lowlands of Irian Jaya.
Sago can be made into steamed puddings such as sago plum pudding, or ground into a powder and used as a thickener for other dishes or as a dense glutinous flour.
The sago palm is an ornamental plant that is slow growing.