Indonesia has abundant culinary tours. Each region has its Own food characteristics, especially Papua which has Eastern Indonesian specialties with its appetizing and pampering dishes. Papua is not only rich in natural resources, but also typical foods that are certainly not to be missed. Papua is famous for its signature food, Papeda, but did you know that Papua food is more than just Papeda?
Here are the typical Papua foods that you must try when visiting there:
1. Sago Caterpillar Satay
As the name suggests, the main ingredient of the satay is the sago caterpillar. For Papua, sago caterpillars are low in cholesterol and are considered to increase energy because of their high protein and other good content.
Some Papua will eat sago caterpillars directly from their trees alive. In addition, sago caterpillars are also commonly consumed by the Papua people by being cooked in advances such as fried, sautéed, satay and vegetables.
2. Sea Worms
Papua believe that seaworms contain nutrients that can increase vitality and stamina for men. The commonly eaten sea worm is a type of insonem about 30 cm longer than an earthworm.
Before cooking, these worms are usually processed first by smoking or dialing so that the water and sand content in them is lost. Worms that have been smoked or targeted are then cooked to taste such as cooked Balado, spicy Rica-Rica, and so on.
3. Tambelo worm
Unlike the sea worm, this tambello worm is white, fanged, slimy, flabby, and has a thick and elongated shape. Papua believe that tambero worms have many health benefits.
This food is a delicious snack for the Kamoro people living in the Timika region and the Agats people living in southern Papua. Papua from both tribes often give this food dish to tourists who come to visit.
4. Papeda
This type of cuisine is the most famous and typical of Papua. Made from sago, Papeda has a very sticky texture like glue but is quite filling, high in fiber, rich in nutrients, and low in cholesterol.
Papeda is eaten by rolling papeda with a tool commonly called gata-gata. It tastes bland so the presentation is served along with clear gravy and grilled peda or mackerel.
5. Aunu Senebre
This food is made with anchovies and white rice ingredients that are fried and mixed with grated coconut and sliced taro leaves. The mixture of ingredients is steamed until cooked.
Aunu Senebre can be eaten together with papeda. You can get this papua specialty at stalls near the beach.
The recipe and how it is made is very simple, you need to prepare 1 kg of small and clean fish, 15 pieces of taro leaves, cut into small pieces, 1/2 half old grated coconut, 1 tablespoon of salt, and finally boil water.
The way to make it is enough to mix the fish with pieces of taro leaves, then boil it until cooked , and then drain it. Add grated coconut and salt, and mix well. Steam until cooked, remove from heat. Aunu senebre is ready to be enjoyed.
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