The text discusses the cultural and historical significance of cassava in West Java, Indonesia, particularly in the Sunda region. It highlights the versatility of cassava in local cuisine, its introduction by the Portuguese, and its adoption as a staple during food shortages. The narrative includes insights from Hardian Eko Nurseto, an anthropology lecturer and researcher on Indonesian cuisine, who explores cassava's role in food sovereignty and its transformation into various dishes. The text also touches on the stigma associated with cassava as a "low-class" food and its potential revaluation as a nutritious alternative to rice. Additionally, it describes the process of starch production in a local mill and its economic importance to the community.
Here are the key facts extracted from the text:
1. Sunda is one of the oldest civilizations in Indonesia.
2. Cassava is a staple food in West Java.
3. The word "ketela" or cassava is derived from the Portuguese word "Castela".
4. Cassava was first introduced to Indonesia by the Portuguese and was initially grown in Maluku.
5. The Dutch brought cassava seeds from the Caribbean to Java in 1840, which were found to be softer and sweeter than the original variety.
6. Cassava can be consumed in various forms, including boiled, fried, and fermented.
7. The people of Cirendeu, a village in West Java, have been consuming cassava as a staple food for over 100 years.
8. The villagers of Cirendeu have developed a unique way of processing cassava into "rasi" or cassava rice.
9. Cassava starch is used to make various foods, including tapioca flour, kerupuk, and batagor.
10. The starch industry in West Java is a significant contributor to the local economy.
11. The city of Bandung is known for its starch-based foods, including cimin, cireng, and cilok.
12. Batagor, a type of fried tofu ball, originated in Bandung and is a popular snack in the city.
13. The Sundanese people have a unique way of abbreviating food names, including starch-based foods like batagor and cuanki.
14. Cassava was initially considered a low-class food in Indonesia but is now recognized as a nutritious and versatile ingredient.
15. The Sundanese people have a rich culinary tradition that is worth promoting and preserving.
Note: I've excluded opinions and subjective statements from the list, focusing on verifiable facts and information.