Papeda is the staple food of West Papua — a sticky, almost translucent porridge made from sago palm starch, eaten with a tart yellow turmeric fish broth (kuah kuning) and grilled fish on the side. It is unlike anything in mainland Indonesian cuisine and a useful introduction to Papuan food before heading further east.
Several warungs around the Saoka and Remu markets serve it for breakfast and lunch. The texture takes some getting used to — papeda is scooped with chopsticks and twirled into your mouth — but the broth is genuinely good. Ask for "papeda kuah kuning ikan kakap" if you want it with snapper.