Aunu senebre is a traditional drink from papua. Aunu senebre used taro leaf, grated coconut, and ancovy rice for the main ingredient.
How to make Aunu senebre:
1. boiled the taro leaf and the trunk.
2. then drain the leaf and trunk.
3. mix it with ancovy rice, grated coconut, and salt.
4. steam it until 30 minutes
and your Aunu senebre is ready.
Ikan bakar Manokwari is grilled fish that originallly came from Manokwari. This grilled fish is different with the other grilled fish because it has a characteristic taste because the grilled fish seasoning is originally came from Papua and it's so tasty.
To make this grilled fish they usually use mackarel tuna.
Kue lontar is a cake originally from Papua. Named Kue lontar because the cake is placed on the ceramic plate that has a picture of fish in the bottom. the taste is sweet and the texture is just like a normally pie. Kue lontar is made from egg yolk, milk, margarine, wheat protein, and water.
Papeda or bubur sagu( in Indonesia) is sagoo congee. Papeda is the main food in Papua and Maluku. Papeda is made from sagoo stratch. They acquire the stratch by feeling the trunk of sagoo palm tree, and then cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach the starch from the flour. The still moist sago starch is usually stored in a container made of sago palm leaflets, called tumang in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to fifteen years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile.
Papeda has glue-like texture and consistency.
source:https://en.wikipedia.org/wiki/Papeda_(food)
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