Indonesia has diverse and rich cultures, which are reflected in the local dishes in each region. The local delicacies in one region are different from other regions, making them extremely unique and special. One of the regions in Indonesia that lots of unique local delicacies are Papua. The dishes in West Papua are different from the dishes in the Java region regarding flavors, ways of cooking, ingredients, and many more. These are the 5 unique dishes in West Papua.
Petatas
Better known as ubi jalar or sweet potato is the West Papuans’ staple food, especially those who live in the mountains. Unlike in Java Island, rice doesn’t grow well in Papua. If the locals want to consume rice, they have to buy it from other regions, making rice an expensive food in the land of Papua. Therefore, the locals grow other sources of carbohydrates like sago and patatas.
The nutritional content of patatas is not that much different from rice, mostly carbohydrates. They don’t have much taste, just like cassava. Patatas is usually grilled and served along with other meat and vegetables. It is also served during traditional events and rituals. You can find patatas being sold on the roadside and in traditional markets.
Ant’s Nest
Despite the name, sarang semut (ant’s nest) isn’t made from an actual ant’s nest. It’s the name of a medicinal plant commonly found and grown in Wamena, one of the areas in West Papua. It provides many benefits for the body, which makes it so popular. It’s been exported and sold to other regions outside Papua.
The plant contains active natural antioxidant compounds such as tannins, flavonoids, and polyphenols. It is also used to inhibit and prevent terminal illnesses such as gout, rheumatism, tuberculosis, tumor, cancer, liver, cholesterol, diabetes, hypertension, lupus, cysts, and other dangerous diseases.
As a medicine, pharmacies sell sarang semut in capsules, or you can also buy it in dried form, packed in plastic. The dried one is usually consumed by boiling it in water. Drink the water twice a day, in the morning and the evening. It’s herbal medicine, so there’s no need to worry about any unnecessary side effects.
Sarang semut tastes bitter when consumed by itself, so the locals make it into a cake to reduce the bitter taste and eat it with a cup of coffee or tea.
Aunuve Habre
The two main ingredients of Auneve Habre are cakalang (skipjack tuna) fish and taro leaves. In a nutshell, Aunuve Habre is seasoned and minced skipjack tuna fish wrapped in taro leaves. The cooking process is very simple.
First, steam some taro leaves until it turns wilt. Wash the fish, chop and mince it, then mix the fish with salt and tamarind thoroughly. Let it sit for some time to let the seasonings seep well into the fish. Then, wrap the seasoned fish with the taro leaves and steam until it’s perfectly cooked.
Aunu Senebre
What a foreign name for a traditional dish made of local ingredients, isn’t it? This local dish consists of rice, salt, fried anchovies, chopped taro leaves, and grated coconut. The texture is not as dry as it sounds to be, and the taro leaves add an umami taste to the dish. Make sure to include this unique dish in West Papua into your must-try food during your time there.
If you miss the distinct taste of aunu senebre, you can replicate the dish at home as long as you have the ingredients in hand. The ingredients are easy to find, and the steps are easy to follow. First, fry rice and anchovies. Then, mix them with chopped taro leaves and grated coconut. Next, steam the mixture of the ingredient and aunu senebre is ready to serve. The locals serve aunu senebre with other tubers and papeda (sago porridge).
Sea Worms
Do you think that sea worms can be made into a delicious dish? Worry not; the Papuans can do the impossible. Insonem sea worms can be found easily and harvested daily. It is high in protein and believed to increase strength, stamina, and vitality, especially for men. The shape resembles earthworms but is longer in size, reaching an average of 30 centimeters.
You can enjoy this unique dish in many ways – fried, seasoned with savory or spicy spices such as rica-rica or balado style, made into satay, or smoked until the texture turns from octopus-like to chip-like. You can also add vegetables as the side dish. It’s best to chop off the head and the tail before being cooked. The price of cooked sea worms starts from Rp10,000.
Not only offers a beautiful tourism experience, but West Papua also offers unforgettable culinary experiences. Those unique dishes in West Papua that we’ve mentioned above are only five out of many local delicacies you can enjoy only in Papua. Have a great day, and don’t forget to spoil your taste buds with the local delicacies.
