Raja Ampat is known as a paradise for lovers of underwater beauty. However, the beauty of Raja Ampat lies not only in its panorama but also in its unique and appetizing culinary wealth. Visiting Raja Ampat is not complete if you haven't tried its culinary specialties that combine local ingredients with West Papuan culinary traditions.
Raja Ampat Cuisine: Unique Flavors from West Papua
Locations and Places to Find Raja Ampat Cuisine
Raja Ampat cuisine can be enjoyed in various places, from restaurants in the Waisai area, downtown Raja Ampat, to local stalls spread across the main islands such as Waigeo Island and Misool Island. Many inns and homestays also offer local culinary experiences as part of their accommodation packages.
Opening Hours and Prices
Most stalls and restaurants in Raja Ampat are open from 10:00 to 20:00 WIT. The prices of Raja Ampat's culinary specialties vary depending on the type of food and the location. Here are some examples:
Sea Worms: Prices range from 10.000 IDR to 25.000 IDR per serving.
Sago Worms: Prices range from 20.000 IDR to 30.000 IDR per serving, depending on how they are served.
Papeda Fish in Yellow Soup: This dish is usually priced between 25.000 IDR and 35.000 IDR per serving.
Main Attractions of Raja Ampat's Culinary Specialties
Main Attractions of Raja Ampat's Culinary Specialties
Main Attractions of Raja Ampat's Culinary Specialties
1. Sea Worms
Sea worms are a traditional snack often found in the Ayau Islands, the northern part of Raja Ampat. Although it sounds extreme, sea worms have a chewy texture and a savory taste.
The cooking process is called "asar", which is roasted using coconut fiber and shells until brown. This culinary is believed to have a high protein content and is believed to be able to increase stamina.
2. Sago Worms
Sago worms are larvae that live inside the trunks of old sago trees. This food is not only known in Raja Ampat but also in various other regions of Papua.
Sago worms can be eaten raw or grilled like satay. It tastes savory and chewy and is rich in protein. Among local people, sago worms are an important alternative source of protein.
3. Papeda Fish in Yellow Soup
Papeda is a sticky sago porridge, usually served with yellow fish soup, made from skipjack tuna, snakehead fish, or mackerel with turmeric spices. This soup has a savory and slightly sour taste, making it a perfect match for papeda. This dish is a perfect example of the fusion of Papuan culinary traditions with fresh local ingredients.
Tips for Enjoying Culinary in Raja Ampat
Some foods may sound or look unfamiliar but try to be open to new experiences. Also, some restaurants may have different serving methods or seasonings, so ask the waiter or owner for the best recommendations. Visiting a place with a view of the ocean or beach also makes for a more memorable culinary experience.
