The sago wine recipe is of indigenous origin, as per indigenous custom, the Indians cut and cooked the cassava into small pieces and over the years the product began to be used and consumed as a sweet.

Portuguese cuisine was adapted to our Brazilian cuisine by mixing port wine with sago, which is extremely sweet, giving this appetizer a sweet feel.

The ball shape was to facilitate cooking and make it viable in industrial production. And in this article, we're going to teach you how to make this delicious appetizer, shall we?

For our wine sago recipe:

• 2 cups of sago
• 4 cups of red wine
• sugar to taste
• 6 cups of water

How to prepare:

• Place the sago in a dish with water and let it soak for 15 minutes.
• Then drain the water from the sago and boil it for about 10 to 15 minutes with just water, always stirring.
• Given these 15 minutes or as soon as some balls start to become transparent
• Pour the contents of the pan into a colander and rinse to remove the cooking gunk.
• While it is draining, add the wine, sugar and a cup of water to the pan.
• When it starts to boil, add the sago and cook for another 15 minutes, until all the balls become transparent.
• Place in a container and let it cool.

FOR MORE RECIPES LIKE THIS, SEE HERE.
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