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.
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.
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.