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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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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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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What makes the cuisine in Sulawesi different from the rest of Indonesia? Watch this episode to see how Crystal breaks down the characteristics of flavors and ingredients from each region she visited. It’ll make you want to book the next flight out to taste for yourself!
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Have you ever seen how a sagu palm tree is processed from tree to starch? This short how-to video from our research trip reveals the traditional step-by-step technique used in Southeast Sulawesi by local farmers. Plus – an inside look on how it is cooked!
Special thanks to Rizky, Budur and Darman in Kendari, Southeast Sulawesi. If not for them, this field trip to Andaroa village would not have been possible.
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ASLI FOOD PROJECT 