Having grown up in Brazil, eating Sagu when I was young was definitely one of the few ways to taste some wine and feel a bit dipsy just by having a dessert.
Sagu is a dessert made of tapioca pearls which is a bit different from sago: the tapioca starch is extracted from cassava root while the sago starch is extracted from the pith of sago palm stems.
Commercially both types of starch are processed into several forms and the pearls are very popular among the Asians, served usually in teas or smoothies.
The Brazilian dessert is very unique: the pearls absorb the wine and become very chewy. It is served chilled but the combination of the wine and the cloves kind of warm you up. Once you give it a try, you can pretty much say that you have eaten some wine, if it makes any sense.
SAGU by Mais Voce
1 cup tapioca pearls
3 cups red wine
1 cup sugar
In a large saucepan, boil 3 liters of water.
Add the tapioca pearls and stir gently until it boils again.
Remove from heat and cool inside the lidded pot, stirring it occasionally for about 2 to 3 hours.
Using a colander, drain all water and wash the pearls quickly to remove the sticky gum.
Transfer the pearls back to saucepan, add sugar, wine and cloves. Bring it back to heat until it boils.
When boiling, remove from heat and place in a glass bowl. Leave it in the fridge and serve the next day.