Here’s an ingredient you can’t find in your local grocery store, not even in Indonesia — the kenari nut. After our visit to Pulau Alor in NTT, we foresee this nut becoming the next biggest star in the global food market very soon. Be one of the first to learn about how it is harvested in our latest How-to video!
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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)”
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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As Crystal begins her research trip in Sulawesi, a question arises: How long and how far will she have to go to find what she’s looking for?
Find out and discover North Sulawesi’s cuisine, plants and people in this special episode.
ASLI FOOD PROJECT 