Few Things About Torajan Cuisine
Few Things About Torajan Cuisine Rantepao Reviews
Pa'piong,a bamboo food Sep 18, 2009
Tana Toraja,the land of Torajan people in Sulawesi has its own delicacies like in many parts of Indonesia,but a bit different there because most of them are Christians.
The most typical Torajan meal is piong or pa'piong where cooking takes place in a bamboo tube cooked slowly over low flames(as in many parts of SEA).There are 2 kinds of piong,the pa'piong bo'bo mostly eaten in the harvest ceremonies and made up sticky rice as main ingredient and the pa'piong duku made up meat and white or black rice.Pa'piong duku contains usually pork,chicken or fish, sliced or cube size meat mixed with grated coconut,onions or shallots,garlic,salt,chillies,ginger and vegetables,the spinach like mayana leaves.Usually blood is added to the pork(or waterbuffalo) meat.
Once all these ingredients are mixed,the small (6 to 7 cm in diameter)bamboo tube is closed with a banana or lime leaf and left directly above the fireplace.
A special spice called pamarasan,the black powder from keluwek seeds is used in particular in a meal using braised pork.
If young people prefer beer,the traditional alcoholic beverage is tuak,made with the fermented saps of a special palm tree traditionaly carried in bamboo tubes but nowadays mostly in plastic cans.
Nobody eats salad there,the vegetables being always cooked.
Part of the MY THIRD INDONESIAN TRIP :SULAWESI 2009 travel blog
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