Manokwari city is very famous for its clean sea. The sea and many rivers are tourist attractions. Moreover, if we enjoy it while taste the Manokwari culinary.
Papeda is processed from sago flour made into a thick porridge. This culinary is also usually served with tuna and mubara fish seasoned with turmeric.
Papeda is white, has a sticky texture like glue, and has a bland taste.
Apart from yellow sauce and fish, Papeda porridge can also be enjoyed with Ganemo vegetables prepared from young melinjo leaves sautéed with young papaya flowers and red chilies.
The next Manokwari culinary is sea worms. This Manokwari cuisine also has a unique and delicious taste, even though it seems dirty and disgusting.
This food’s essential ingredients are from animals on the seabed. When the tides occur, these worms will appear a lot on the white sand.
This worm comes from the Raja Ampat region and has a length of about 30-40 centimeters.
In processing it, sea worms are cleaned by splitting the body parts to remove the sand and then washed. After that, these worms will be burned using coconut fiber and a little firewood.
The color of the worms is initially white. When it is ripe, it will turn brown. When cooked, worms look more like potatoes but with a chewy texture and a bit like an octopus.
Sago Caterpillar Satay
The next Manokwari culinary from typical Manokwari is Sago caterpillar satay. From the name alone, many people feel disgusted about eating it. But this food is also one of the foods rich in protein.
So, the people in Manokwari are healthy and challenging to get sick. For some people, this sago caterpillar might make goosebumps with disgust.
But in Papua, caterpillar is commonly consumed because, in ancient times, it could provide energy to the body with low cholesterol levels.
Sago caterpillars come from sago tree trunks that are cut and left to rot.
The rotting stem will appear as caterpillars. The people of Manokwari are used to looking for these animals in rotten trees.
How to make satay from sago caterpillars is no different from making satay in general, which is skewered with a skewer and grilled over hot coals.
After the color turns brown, the sago caterpillar satay is ready to be served with satay sauce as usual. The seasonings are garlic, shallots, ginger, and other selected spices.
The following typical food from the city of Manokwari is Cheating Shrimp. The name is funny. There must be many people who are very curious about this one culinary.
Cheating shrimp is the term for freshwater and river water shrimp. The cheating shrimp results from a cross between the cheating shrimp and the crab, or perhaps more precisely, the freshwater crayfish.
Many of these Shrimp are processed into sweet sauce shrimp dishes, which are the favorite food of the visitors. These Shrimp are served with sautéed kale.
The taste of this cheating prawn is not much different from other prawns. But the texture of this cheating shrimp is softer and tastier. This culinary is delicious to eat with hot rice.
The next Manokwari culinary is Lontar cake. Lontar is a cake typical of Papua. According to history, it was brought by the Dutch in the past.
At first, the name of this culinary dish was rontart, but then the people of Papua changed it to lontar to make it easier to remember.
Lontar cakes are made from the essential ingredients of eggs, which are then molded using a ceramic plate.
This lontar cake is also almost similar to pie cakes on the island of Bali. Papuan people make this Manokwari culinary only on holy days such as Eid and Christmas.