Manggulu and Kaparrak: Rediscovering the Rare Delights of Sumba's Culinary Heritage

TIMESINDONESIA, JAKARTA – In the heart of East Sumba, Indonesia, a culinary heritage is slowly fading into obscurity, known only to a few who have savored its unique flavors. Manggulu and Kaparrak, traditional delicacies of Sumba, are now elusive treasures, seldom found except at special events like traditional markets or Sumbanese culinary festivals.

According to Steven Umbu Rawa, a culinary enthusiast and observer from East Sumba, Manggulu and Kaparrak have become increasingly rare to come by. These delicacies, which were once staples in the local diet, can now only be encountered during culinary competitions, festivals, or in specialty stores that sell Sumbanese culinary souvenirs.

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Manggulu: A Taste of Sumba's History

Manggulu is a traditional Sumbanese dish with a slightly sweet and tangy taste. Resembling the shape and texture of dodol, it is crafted from dried bananas mixed with peanuts.

The mixture is carefully wrapped in dried banana leaves to preserve its freshness. In the past, Manggulu was a beloved treat among the Sumbanese people.

Legend has it that even the Dutch soldiers during the colonial era developed a fondness for Manggulu due to its compact size and delightful sweet and sour flavor, often carrying it as a snack to ward off hunger.

Kaparrak: Sustaining Sumbanese Traditions

On the other hand, Kaparrak is another signature Sumbanese dish made from fried corn, pounded and blended with peanuts, grated coconut, and sugar. What sets Kaparrak apart is its long shelf life, as it doesn't require any preservatives and can stay edible for months.

According to Steven, Kaparrak can be consumed at any time, similar to rice, but it is particularly satisfying when enjoyed as a breakfast dish alongside a cup of coffee or tea.

In the past, Manggulu and Kaparrak were not only cherished family dishes but also popular souvenirs for tourists visiting Sumba. Steven hopes that both the government and local communities can revitalize East Sumba's traditional cuisine by organizing culinary festivals that showcase iconic dishes like Manggulu and Kaparrak.

These festivals could not only reignite the appreciation for Sumbanese culinary heritage but also preserve these unique flavors for future generations to savor.

As these traditional dishes face the risk of fading away, culinary enthusiasts like Steven are working tirelessly to ensure their survival. The flavors of Sumba's past can still be relished in the present, and by preserving these culinary traditions, they including Manggulu and Kaparrak can be carried into the future, allowing more people to discover and appreciate the rich and diverse tastes of Indonesia's cultural heritage. (*)

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