Try salak, a tropical fruit with a unique snake-like skin and sweet-tart flavor, native to Indonesia.
Papeda is a traditional porridge made from sago starch, a staple food of the Maluku and Papua regions in Indonesia. It has a sticky, glue-like texture and is typically served with yellow tuna or mubara fish cooked in yellow turmeric broth, and often accompanied by young cassava leaves (daun singkong) and sambal. Eating papeda with your hands, rolling it around a traditional fork called a garpu, is a unique cultural experience that connects you to the culinary heritage of eastern Indonesia.
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