Hahán sai hanesan nesesidade primária ba ita ema no mós kriatura seluk iha mundu ne’e. Dala ruma hahán iha ba ita atu han no mós dala ruma susar atu hetan hahán ruma atu han iha loron ida nia laran. Uluk iha tempu ita-nia bei'ala sira nian bainhira batar ka foos laiha ou tempu hamlaha, akar hanesan ai-han ida ne’ebé mak bei'ala sira uza hodi han. Akar ne’e hanesan hahán tradisionál husi komunidade Suai, Covalima no hanesan mós ai-han orijen Timor nian ne'ebé mak eziste dezde tempu bei'ala sira nian to’o agora.
Prosesu prepara akar ne’e naruk tebetebes no kolen maka foin bele hetan akar ida ne'ebé ho sabór no midar. Etapa dahuluk nian ita sei ba taa akar huun ne’ebé mak isin nakonu ona, depois dé ida ne’e akar refere ita sei taa halo ki'ik no habai to’o maran. Bainhira maran ona sei fai uza nesun to’o uut didi'ak, depois dé fai ita sei kode/pineira fali hodi hetan akar nia uut, tuir mai ita sei lele fali (hoban akar uut iha bee durante kalan ida hodi hetan akar isin), depois lele durante kalan ida iha bee laran akar isin sei haketak malu ho bee no ita sei fakar sai bee no hela de'it akar isin. Depois ida ne’e akar isin ne’e sei kumu fali halo kabuar, ho nune’e balu ita bele kadaka no balu ita bele rai. 
Prosesu kadaka ne’e mak hanesan kahur akar ho nuu, masmidar, no bele mós uza ho fore mungu, depois tau iha kadaka fatin (tasu ki'ik oan halo husi rai) hafoin ida ne’e ingredientes sira ne'ebé mak ohin halo sei tau liman isin ida iha kadaka fatin no hahú tau iha ahi leten no hein to tasak (mais ou menus 5 minutus tasak ona), depois dé tasak akar refere bele han ona. Akar ne’e famozu liu iha komunidade Covalima no iha tempu agora dala barak ema konsumu iha dadersan no lokraik ho kafé ou xá.
Uluk, bainhira tempu rai hamlaha ema barak mak konsumu de’it akar tanba sira fiar katak bainhira ita han akar ita sei bosu ba durasaun naruk oituan kompara han etu ho batar. Aleinde ne’e akar ne'ebé matak bele mós fó han ba fahi no karau sira no animál sira ne'ebé mak han akar ne’e sira nia isin boot no di'ak  kompara ho animál sira seluk ne'ebé mak han hahán baibain.
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Food is a primary need for humans and other living things in the world. Food is sometimes a difficult thing to get and eat daily. In the past when our ancestors ran out of corn and rice or there was a famine, Akar was the food they used to consume. Akar is a traditional food of the Suai people of Covalima and Timor Leste that dates back to the time of our ancestors.
The process of making it is very long and laborious to be able to get Akar with a sweet taste. In the first stage, we will cut down the sago tree with full flesh, then cut it into small pieces and dry it. After drying, we will mash with a mashing tool until smooth, then filter it to get a smooth powder of sago. Then the powder of sago will be soaked overnight. In this soaking process the sago powder will settle down and this settling is what becomes the raw Akar. After the precipitation, separate the precipitation water from the finished raw Akar. Then the raw Akar will be kneaded into a round ball, so that some of the Akar can be cooked and some can be stored. 
The process of cooking the Akar is as follows: mix theAkar with coconut and sugar (it can also be mixed with green beans), and then the mixture ingredients is taken in small handfuls and cooked in a special pot made of clay for about 5 minutes. Once cooked, it can be eaten. The Akar is very well known in the Covalima community and today is often consumed in the morning and evening with coffee or tea.
In the past, when there was a famine, many people consumed the root because they believed that by eating the Akar, they felt full longer than eating rice and corn. In addition, Akar can also be fed to pigs and cows, and the animals that eat it are bigger and better than other animals that eat normal diets.