For questions 17 to 20, choose the correct words to complete the following text.

    Papeda is a traditional Indonesian dish, often said to be the local porridge variety. It (17) ____ with sago, the staple food of the native people of Maluku and Papua. Sago is the eastern Indonesian counterpart to rice, the preferred starch in central and western Indonesia.

    Papeda is made with flour that (18) ____ from a plant, actually the trunk of a sago tree. The dried flour is then vigorously (19) ____ with water, salt and sugar. The final texture of the dish is very unusual: it is thick, glutinous, and viscous and similar to porridge or a pale pudding.

    It is mostly eaten with a rich soup based on turmeric and fish such as tuna, mackerel catfish, red snapper, or any other local fish variety. Finally, the dish is flavored witha dash of fresh lime juice. Melinjo, papaya, and red pepper are also commonly (20) ____ as complements to papeda.

    The nutritional benefits of papeda make it a beloved dish in eastern Indonesia, where it is usually served as a part of the breakfast menu.

Adapted from: https://www.tasteatlas.com/papeda (March 24,2020)

The dried flour is then vigorously (19) ____ with water, salt and sugar.