Manggarai Menu – A Taste of the Highlands
Rooted in the rugged hills and ancestral rhythms of western Flores, the Manggarai Menu is a tribute to tradition, fire, and the wisdom of the land. These dishes are more than recipes—they are expressions of gratitude, community, and identity. Smoked chicken prepared slowly over wood fire, rice cooked in hollow bamboo, leaves from the village garden, and sambal sparked with fruit and heat—each element has a story to tell.
At Dapur Tara, we bring you these flavors just as they are shared in Manggarai: with intention, respect, and the joy of gathering around a meal.
Ayam Asap (Smoked Chicken)
Free-range chicken smoked for 6–7 hours using traditional Manggarai spices and wood fire. This dish comes from the highlands of western Flores, where smoking meat is a sacred and celebratory practice. Slow-smoked over hardwood, it’s often shared at village gatherings—an act of hospitality and respect.
Tender, aromatic, and full of deep cultural flavor.
Nasi Kolo (Bamboo Rice)
Rice steamed inside bamboo with ginger, shallots, and village spices. Known locally as “tapa kolo”, this traditional dish is prepared during harvest ceremonies or pilgrimages. The bamboo holds the fire’s warmth and the earth’s aroma, infusing the rice with spiritual and physical nourishment.
Simple, fragrant, and rooted in ritual.
Nasi Rempah (Herbal Red Rice)
Red rice slowly cooked with our garden’s own herbs, roots, and spice blend. Often served at Flores homes to accompany grilled meats, this dish reflects health, abundance, and the harmony of flavor and nature. Red rice is rich in fiber and holds cultural value as a symbol of resilience and gratitude.
Nutritious, aromatic, and made to be shared.
Sambal Nenas (Pineapple Sambal)
Fresh pineapple crushed with chili, shallots, garlic, and mint leaves. Sambal is the heart of Indonesian meals, and this fruity, spicy version is a beloved twist found in island communities across the archipelago. It balances heat with tropical sweetness—a burst of life in every spoon.
Sweet, sharp, and truly awakening.
Lawar (Cassava Leaves with Coconut)
Young cassava leaves stir-fried with grated coconut, candlenut, and local herbs. This village classic is inspired by Flores food traditions, using seasonal greens often grown right outside the kitchen. Bitter and savory, it speaks of survival, harmony with nature, and the creative wisdom of rural women.
Humble, nourishing, and full of meaning.