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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I hate rice.
Ever since I was a child, I had no desire to eat this blank page of a starch that I was forced to ingest at every meal. My appetite was more eager for the side dishes my mother cooked than this bland, white mound that was meant to make me feel satiated.
My family became so accustomed to my disdain of rice that every time they reached into the steaming rice cooker to scoop a portion into our individual bowls, they would show me and ask, “Enough?”
I noted with satisfaction that it was always much less than everyone else’s serving.
“Enough.”
We are pleased to partner with Slow Food Bali (SFB) and be the first to appear in their new Thirsty Thursday series, where they will be exploring the importance of biodiversity in local food systems in Indonesia.
Continue reading “Event | Food Traditions of Central Kalimantan with Slow Food Bali”
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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ASLI FOOD PROJECT 