Central Kalimantan, an Indonesian province in Borneo, the world’s third-largest island, is a region in the midst of a complex struggle to sustain its economy, environment and culture, all which are at odds.
Watch this special episode to see how Crystal discovered that wanting to learn about Central Kalimantan’s food and produce meant needing to learn about the province as a whole as well.
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I had my list ready.
Manu pata’u ni, Nga’a watary patau kabbe, Ka’pu pantunnu, Manggulu, Kadapet watara, Bokosawu nyale, Bokosawu karagge.
These were just a few regional dishes I had researched before flying to Sumba and was eager to find.
But then I found myself in a situation where this was not possible. It was, however, how I discovered the real Sumba.
Continue reading “Recipe | Rujak ft. Nusa Tenggara Timur (Sumba)”
What happens when there is no way to refrigerate meat? Dayak tribes in Kalimantan worked with what they had and created Wadi. Watch this short video to find out what special ingredient the Dayak Ngaju use to preserve and flavor their protein.
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It was a toss-up for my next destination — Maluku or Nusa Tenggara Timur.
Everyones’ pick?
“Ooooo, Maluku, for sure!”
My pick?
Nusa Tenggara Timur (NTT).
Slow Food Bali hosted Crystal to present and demonstrate her findings from Central Kalimantan. In this presentation, she shares her experience traveling through the world’s 3rd largest island and its remaining biodiversity. Crystal also makes Kopu and Kenta, two traditional recipes from the Dayak Ngaju that are close to vanishing.
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ASLI FOOD PROJECT 