RAJA AMPAT ISLANDS
CULINARY
The original people of
West Papua (or more famous as Raja Ampat) works usually as fishermen
and traditional farmers. Most of them still lead the traditional
life, eat traditional food which is prepared in the traditional way.
The staple foods in Papua are rice, sago, taro roots and kau kau
which are generally prepared with seafood, Chicken, game, Pork and a
large variety of greens. Coconut is used in cooking, for example,
taro leaves cooked in coconut cream. Fish and other seafood
supplement the diet and chickens are kept. A whole pig is roasted
for traditional feasts. The few dishes are such Mumu, Chicken
Barapen and Papeda.
Mumu is a traditional dish, named after the oven where they cook
their dishes; combining pork, sweet potatoes, rice and greens. It is
cooked in the ground over hot rocks. Chicken Barapen ala Walesi is
one of the most famous Papuan foods.
Walesi is a name of tribe in Wamena Papua. They change pork with
chicken because many Wamena people are Moslem. The method of cooking
is using burnt stone beforehand putting into a drum that is buried
in the land. Afterwards, put sweet potatoes, and vegetables on it
one by one. Then put chicken with spice, pour oil on chicken,
vegetables, and sweet potatoes evenly.
After that, close the drum by thick plastic heat-resistant. Another
traditional food is Papeda, made from sago flour base. This food is
very popular for coastal communities or low-lying areas. To make it
relatively easy, simply by pouring hot water into the sago flour,
stirring it repeatedly until thickened and has a glue-like
appearance.
Enjoying papeda with yellow spice or sour fish dishes or the other
(optional) plus the hot chili will taste very good. There is also
traditional drink such as Saguer, a kind of 'MILO' (local drink)
alcohol that is processed from virgin coconut. Beverages that can
make the drinker's head dizzy, is relatively easy to make. But if
you are visiting there, make sure you enjoy the abundant varieties
of fresh seafood.
 |
