Promoting Local Food Diversity

Sago from Papua, shaped like noodles, was served in a yellow. Jailolo’s boko-boko, made from sorghum, was served with sliced kenari nut and palm sugar for dessert.

Kompas/Ahmad Arif

.

Diverse but often underrated local delicacies took center stage at Nusa Indonesian Gastronomy. Sago from Papua, shaped like noodles, was served in a yellow, gindara soup from Kendari as an appetizer. Jailolo’s boko-boko, madefrom sorghum, was served with sliced kenari nut and palm sugar for dessert.

Ragil Imam Wibowo, the chef of the Nusa Indonesian Gastronomy restaurant, seems to have created a display featuring the archipelago’s wealth of dishes on his table. Apart from presenting traditional dishes from several regions, Ragil, who won Jakarta Best Eats 2018’s The Best of the Year award, also combined a variety of local ingredients to create new dishes.