Entree: Indonesia – Papua – Sate Ulat Sagu (Grilled skewers of sago grubs, a traditional Papuan protein prepared like satay)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 30 min

Total 50 min

Ingredients

- 16 sago grubs, approx. 5 oz (140 g)
- 8 bamboo skewers (8 pieces)
- 2 tbsp (30 ml) coconut oil
- 1 tbsp (15 ml) lime juice
- 2 cloves garlic (approx. 6 g), minced
- 1 small shallot (approx. 25 g), minced
- 1 red bird's eye chili (approx. 5 g), finely chopped (optional)
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) ground black pepper
- 1 lime, cut into wedges (for serving)
- Banana leaf for serving (optional)

Instructions

1. Rinse the sago grubs gently in cold water and pat dry. If using bamboo skewers, soak them in water for at least 30 minutes.
2. In a small bowl combine coconut oil, lime juice, minced garlic, minced shallot, chopped chili (if using), salt, and pepper to make a light basting mixture.
3. Thread 3–4 grubs per skewer so each skewer holds a small cluster of grubs. Brush each skewer lightly with the basting mixture.
4. Heat a grill or heavy skillet over medium-high heat. When hot, add the skewers and cook, turning and basting occasionally, until edges are crisp and the grubs are heated through, about 6–8 minutes total.
5. Remove from heat, give a final squeeze of lime and a light sprinkle of salt. Serve immediately on banana leaf (if using) with additional lime wedges and a simple sambal or chili relish on the side.