ABSTRACT
The dietary of the people of this equatorial island archipelago of Indonesia, whose national motto: Bhinneka tunggal ika means “unity in diversity,” is just that, a very diverse mix of Malay, Java, Sumatra, the Arab world, and others, a plethora of religious influences (mainly Muslim), and many local traditions. Rice is the main carbohydrate, made in dozens of ways and consumed two or three times daily. Nasi goreng (fried rice) is the best known of the rice dishes outside of the archipelago, and though noodles and noodle dishes are con sumed, they are less well known. Saltwater fish and freshwater varieties raised in ponds are the main animal protein. They are eaten frequently, both fresh and dried, the anchovy-like ikan teri being the most popular. Vegetables are used at most meals but are not a major portion of the diet. Tubers such as sweet pota toes are loved and white potatoes, manioc, tapioca, and other tubers less so. Cucumbers, pumpkins, eggplant, com, coconut, and tomatoes are enjoyed, as are local leafy vegetables such as salam, jeruk purut, and sereh. These islands grow large amounts of popular spices, including nutmeg, mace, cloves, chilies, coriander, cumin, and turmeric. Traders from the Middle East, India, and other countries sought out these islands to buy the spices; they also brought their own indigenous spices, many of which became popular, flavoring Indonesian foods with items such as lemongrass, galangal, peppercorns of all colors and intensities, garlic, onions, limes, peanuts and candlenuts, shrimp paste, tamarind, and soy sauce. In spite of, or a few people say because of, the inten sity of flavor mixtures, foods are preferred sweet; even the local soy sauce, kecap manus, is fermented sweetened.
