Benefits of Papuan Traditional Food – Indonesia’s culinary wealth is one of the greatest forms of pride for the Indonesians.
Starting from Sabang to Merauke, there are countless Indonesian specialties in every region that you can taste.
This is also the case with the benefits of traditional Papuan food and beverages, whose benefits have only recently become known to people in the last few decades.
Overview and Examples
Apart from its natural beauty, Indonesia has become famous for its many culinary delights of food and drink.
Even a province like West Papua also has a wealth of culinary delights that are not only delicious but also beneficial for health and other things.
Usually, we know traditional Indonesian cuisine with examples such as Nasi Padang or Nasi Goreng.
Although delicious, both are not the be-all and end-all of all Indonesian culinary delights. An example of traditional Papuan cuisine that is worth trying is:
§ Papeda (Indonesian congee made out of sago starch)
§ Udang selingkuh (Freshwater lobster with a meaty texture)
§ Sago worm (Rich in protein and essential amino acids)
§ Ikan kuah kuning (Fish cooked with yellow broth from spices
§ Es matoa (Cold matoa fruit juice
§ Teh sari sarang semut (Tea made from ant nest extract)
§ Swansrai (Fermented coconut water)
§ Es kelapa muda asam manis (Iced extract of young coconut with a sour and sweet taste)
We could list many more examples of other traditional West Papuan food and drinks,
But for this time, these examples are more than enough to let you know more about West Papuan cuisine in general.
They don’t only taste good, but the benefits of traditional Papuan food and drink will make you more able to appreciate the cultural diversity in this province.
Benefits
So, what are the benefits of traditional Papuan food that can make everyone’s life better?
1. Health
One of the most obvious benefits of traditional Papuan food and drink is their health benefits.
Like other traditional foods and drinks from all over Indonesia, some examples, such as sago caterpillar and es matoa, have become famous for their countless health benefits.
The ingredients for making all of these foods and drinks are readily available in West Papua, so residents can directly process this wealth of natural resources into culinary delights for their health.
2. Cultural Preservation and Enrichment
In addition to health benefits, another benefit of West Papua’s traditional cuisine is as a medium for preserving culture and enriching national culture.
As the call to preserve traditional culture becomes increasingly widespread throughout Indonesia,
As something very close to the people of West Papua, their traditional cuisine must become a cultural subject preserved for future generations.
Suppose other traditional cultures, such as Minang and Bugis traditional culture can last a long time because of initiatives from the national government to preserve their culture.
In that case, there is no reason not to preserve West Papua’s traditional culinary arts to prevent the loss of this province’s traditional culture.
3. Economy Driver
The last example of the inestimable benefits of traditional Papuan food and drink is the ability of traditional cuisine to drive the province’s economy.
Many of the ingredients for making food and drink are, thus far. Only available within the territory of West Papua itself.
Therefore, the government must take further initiatives to empower these resource-producing sectors. So that their economic products can be made the main commodities of this province.
The benefits of traditional Papuan food and drink range not only from health benefits. But also other tangible benefits such as economic benefits and a medium for cultural preservation.
Now which food and drink do you want to try on your next holiday to West Papua?