One of the native tribes on the island of Papua, precisely at the bird’s head of the island of Papua, is the Maybart Tribe in West Papua. They were spread throughout four governmental areas. The four divisions fall within the Manokwari Residency’s jurisdiction.
The Maybrat tribe has expanded through time and today resides in three areas. Three districts make up Sorong Regency: Ayamaru, Aifat, and Aitinyo, along with a few more in Sausapor. However, a tiny portion of the Maybrat Tribe still lives in the Kebar District of the Manokwari Regency.
The Traditional Cuisine of the Maybart Tribe in West Papua
Aof of Maybart Tribe in West Papua
After the sago settles, discard the water and pour hot water into the sago container while stirring until it thickens, becomes apparent, and becomes papeda.
In Papua, papeda is a mandatory food. Even at significant and official events, papeda is served with fish sauce, stir-fried kale, etc. Papeda makes the atmosphere familiar.
Bete of Maybart Tribe in West Papua
Bete or taro is the staple food of the Maybrat tribe, who live in the interior of the bird’s head of the island of Papua. Maybart Tribe in West Papua calls bete/taro with the name “aiwah ati.”
People cultivate many kinds of taro cultivars based on the color of their midribs and tubers. Usually, cultivars are named after their original growers.
If you come to Maybart Tribe in West Papua, don’t forget to try the taro/bete from this area. The taste is unique, and you will never forget it. Ask mamas to serve baked taro/bete. The aroma of burnt bete will make you addicted and want to taste it immediately.
The flavor of roasted bete is excellent and soft. The charred sweet potato’s skin will be white-brown and have a crisp and crunchy taste after being scraped by the charcoal. The inside is plush.
Carp and peanuts are the best accompaniments to this roasted bete/taro. So don’t forget to ask for the two snacks too. Taro/bete has a protein content (1.5 -3.0%), calcium, and phosphorus higher than potatoes. The tubers are low in fat and high in vitamins A and C. They are a good source of dietary fiber, vitamins B6 and Mn.
Another benefit of taro tubers is that they can overcome digestive problems. As 98.8% of digested taro tubers contain starch, which includes amyloses (20-25%), human saliva can break them down. According to experts, this carbohydrate is perfect for those with digestive problems and is also suitable for consumption by babies.
Only specialist shops in a few cities and airports in West Papua and Papua sell Abon rolls, which are known for their peculiar form and flavor. The name of the shop is Hawaii Bakery. The secret is that this bread is not made in Hawaii or by Papuans. Jimmy Irianto (57), the creator of Abon rolls, is a newcomer to Papua.
There are several famous grilled fish dishes in Papua. One of them is colo grilled fish with Dabu-dabu sauce. You can use various types of fish to make colo grilled fish, such as cake or baronang fish. Clean the fish first so that it does not smell fishy. Furthermore, the fish can be grilled and served with dabu-dabu sauce.
Do not imagine sea worms like worms in general. This sea worm is far from dirty and disgusting. When the sea recedes, white sand often appears, which is where you will often find these worms. The color is white, with a body length of about 30-40 cm.
According to research, sea worms are rich in protein, so they can increase male stamina and ‘power’ and last a long when ‘having sex.’ So far, sea worms are obtained by hunting, not farming. Dredging is usually done by hand; then, the worms wrap around a wooden stick such as stick. After that, just pull the bar.
One of the typical foods of the Maybart Tribe in West Papua is tambelo or often called mangrove tree caterpillar worms. According to the journal “Tambelo Local Food Kamoro” (2013) by Windy Hapsari, Tambelo is an animal that grows and lives on rotting mangrove tree trunks.
At first, Tambelo was a favorite food by the Kamoro people in Hiripau Village, Mimika Regency, who deliberately used natural resources as a daily food source. The house’s location, not far from the swamp and forest, makes the Kamoro people often make sago trees and seafood as their daily food.