There are many kinds of typical Wakatobi food. Everything is delicious! My favorite is Warai, a kind of sashimi but Wakatobi style! Yes, the culinary specialty of Wakatobi can be enjoyed when you are on vacation to one of Indonesia’s best tourist destinations. So it’s not only the beauty of the beach and the underwater world that can be proud of Wakatobi.
Culinary is arguably one of the things that can be a tourist attraction for Wakatobi. Especially for a traveler who loves to eat like me, all of them are delicious to try, and some can even make you addicted.
Here are the culinary recommendations for Wakatobi specialties that you must try!
- Perangi Made from Fresh Fish
I’ve eaten food that is similar to the culinary specialties of Wakatobi in Morotai. The name is fish gohu. The basic ingredients are both fresh raw fish. Some call this perangi as Wakatobi-style sashimi because the basic ingredient is raw fish. But I don’t think it’s suitable to be called sashimi because this perangi is not served just like that, but a mixture of spices makes it more delicious and flavorful.
Usually, the perangi is made from raw coral fish meat that is still fresh. The fish was cleaned until there was no blood. The meat is then chopped or diced into small pieces. Now then add salt, seasonings, also liquid with lime. In my opinion, the seasoning and lime mixture is what makes the perangi feel fresher and tastier.
- Luluta, Unique Culinary Cooked With Bamboo
Luluta is the name for Wakatobi’s typical bamboo rice, which comes from Binongko Island. The basic ingredient is rice wrapped in banana leaves. To cook it, the rice wrapped in banana leaves is inserted into the bamboo. Only then is the bamboo burned at the bottom end.
Luluta is ready to eat when the rice in the banana leaf is cooked. This way of cooking is a bit unique. In addition to Wakatobi, how to cook with bamboo is also commonly done by the Dayak tribe in Kalimantan. I’ve also eaten something similar to Luluta when I was in Bukittinggi. If there, they call it by the name Lemang. But I don’t know if the cooking method is similar to Luluta.
- Kasuami, The Rice Substitute
Kasuami was the most discussed food during the holiday to Wakatobi yesterday. Why? Because this Wakatobi culinary is arguably a substitute for rice for the Wakatobi people. Growing rice in Wakatobi is indeed much more difficult than growing cassava. Therefore, Kasuami is widely traded there as a staple food every day.
The basic ingredient of kasuami is grated cassava, then squeezed until there is no water. Usually eaten by watering it first with gravy to make it soft again. Parende Fish Sauce is the perfect match for Kasuami’s meal. Otherwise, it’s pretty hard when bitten. In my opinion, this is also one of Wakatobi’s unique culinary delights because it is usually served in an oval shape.
- Kasuami, A Companion of Parende Fish
Holidays to eastern Indonesia don’t eat fish, how come something is missing, right? So, if you go on vacation to Wakatobi, you have to try a dish called Parende Fish. Usually, this Parende Fish is the right food to eat with Kasuami. Ikan parende is a yellow spiced fish soup with a delicious taste, a combination of savory, sour, and sweet.
- Sanggara Balanda, A Local Snack of Wakatobi
Sanggara Banda is one of Wakatobi’s culinary delights that tastes sweet. The basic ingredient is cassava, and inside there are boiled bananas. Meanwhile, on the outside sprinkled with grated young coconut. Eaten in the morning while drinking tea or drinking coffee seems like the perfect way to enjoy Sanggara Banda, right?
- Kosean No Kaudafa, Unique Vegetables from Kaledupa Island
If you stop by Kaledupa Island, you will usually be served a special food called Kosean No Kaudafa. You could say this is a vegetable that is a mandatory dish if you come to Kaledupa Island. The basic ingredients are Moringa leaves mixed with young coconut and salt.
This is the first time I’ve eaten a young coconut that has been a vegetable. Usually, I eat young coconut mixed with ice. Kosean No Kaudafa is suitable to be eaten during the day because it tastes pretty fresh. It can also be eaten with Kasuami, a side dish of grilled fish, or fried fish, depending on taste.
- Kapusu Nosu, Corn-Based Food
The first time I saw Kapusu Nosu, I was immediately curious because he said it was Wakatobi’s typical porridge made from corn. Besides being famous in Wakatobi, Kapusu Nosu is also often found in the Buton area. The main ingredients for Kapusu Nosu are easy to find in Wakatobi or Buton.
Indeed, residents of Wakatobi and Buton usually have fields planted with cassava or corn. Kasuami will usually make cassava harvested from the fields. While corn will usually be cooked into Kapusu Nosu. This food will certainly be more delicious if eaten with dried fish and don’t forget the spicy chili paste.
Well, how? What is your favorite Wakatobi culinary delight?
Whether your trips take you on a long stroll on beaches, delicious cuisines, relaxing spas, and resorts, or urban attractions, extra research will give you the best experience for your visit. Get to know more about Wakatobi by visiting Wonderful Indonesia.
