Diversity of Indonesian offal-based dishes

Journal of Ethnic Foods

Review Article

Cyntia Dewi¹  Arief Abdillah Nurusman¹  Hendro Kusumo Eko Prasetyo Moro²  Indro Prastowo³ 

[1]Department of Biology Education, Faculty of Teacher Training and Education, Universitas Ahmad Dahlan, Jl. Ahmad Yani (Ringroad Selatan) Tamanan, Banguntapan, Bantul, 55166, Yogyakarta, Indonesia

[2]Department of Biology Education, Faculty of Teacher Training and Education, Universitas Ahmad Dahlan, Jl. Ahmad Yani (Ringroad Selatan) Tamanan, Banguntapan, Bantul, 55166, Yogyakarta, Indonesia

[3]Ethnobiology Research Group, Universitas Ahmad Dahlan, Jl. Ahmad Yani (Ringroad Selatan) Tamanan, Banguntapan, Bantul, 55166, Yogyakarta, Indonesia

[4]Department of Biology Education, Faculty of Teacher Training and Education, Universitas Ahmad Dahlan, Jl. Ahmad Yani (Ringroad Selatan) Tamanan, Banguntapan, Bantul, 55166, Yogyakarta, Indonesia

[5]Food and Fermentation Technology Research Group, Universitas Ahmad Dahlan, Jl. Ahmad Yani (Ringroad Selatan) Tamanan, Banguntapan, Bantul, 55166, Yogyakarta, Indonesia

关键词: Diversity;    Offal-based dishes;    Offal;    Indonesia;    Ethnical identity;    Culinary profile;    Geographical distribution;    History;    Ethno-gastronomy;   

DOI  :  10.1186/s42779-023-00181-8

 received in 2023-01-23, accepted in 2023-05-01,  发布年份 2023

来源: Springer

【 摘 要 】

Indonesia is a home to diverse ethnicities and cultures that have influenced its culinary tradition. Moreover, Indonesian culinary tradition is shaped by the country’s wealth of natural resources, one of which is offal (including tripe, lung, intestine, liver, and so on). The utilization of offal has created myriad recipes of offal-based dishes (OBDs), resulting in a culinary diversity across the nation. Therefore, this article aimed to identify and create a culinary profile of Indonesian OBDs based on geographical distribution. To strengthen this culinary profile, historical creations of Indonesian OBDs were also elucidated. For centuries, Indonesian OBDs have been shaped by several factors, such as natural resources, history, religio-cultural, and economic backgrounds. For instance, specialties such as momoh (braised offal) from Central Java and pallubasa (coconut milk-based offal soup) from South Sulawesi were developed due to religio-cultural and economic reasons, respectively. Although 139 Indonesian OBDs are widely distributed across 23 Indonesian provinces, the foods are mostly concentrated in West Sumatra (31 dishes), Central Java (18 dishes), and East Java (14 dishes). Furthermore, intestine, liver, and tripe are the most commonly used types of offal as utilized in over 40 dishes; while cattle, water buffalo, and chicken are the most utilized sources of offal. Meanwhile, pig offal is only used in the non-Muslim regions of Indonesia. The creation of Indonesian OBDs is also influenced by foreign cultures. For example, gulai tambusu (intestine curry) from West Sumatra, rabeg (Bantenese-styled mutton curry) from Banten, babat gongso (stir-fried cattle tripe) from Central Java, and the ubiquitous sop buntut (oxtail soup) demonstrate Indian, Arabian, Chinese, and colonial influences, respectively. However, OBD such as saksang (pork stewed in pig blood), which originated from Batak ethnic group, retains the native culinary features. Additionally, OBDs recipes involve several spices, herbs, and other ingredients that can maintain and improve their organoleptic attributes.

【 授权许可】

CC BY   
© The Author(s) 2023

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