Maumere Menu – A Taste of East Flores
Welcome to a celebration of Flores culinary heritage, where every ingredient tells a story and every dish is a tribute to land, sea, and tradition.
Our Maumere menu invites you to taste not just food, but a way of life—rooted in the rhythms of nature and the wisdom of generations.
Each element of this menu is handcrafted with care and served with meaning. Whether it’s the bamboo-smoked fish, the healing greens, or the humble yam from the highlands—this is not a meal, it’s an offering.
Ikan Matu (Fish Grilled in Bamboo)
Freshly caught from the Flores sea in the early morning, the fish is cleaned by skilled hands and placed inside young bamboo, along with aromatic leaves and village spices. It is then slowly grilled over coconut husk or dry wood. The bamboo steam infuses the fish with the essence of earth, wind, and fire. The result: tender flesh, sacred smoky aroma, and a taste that carries the ocean’s memory.
Nasi Jagung (Rice with Corn)
A staple of coastal Flores life, made from sun-dried corn, pounded coarsely and steamed patiently. The grains are chewy, golden, and naturally sweet. Corn rice is more than just sustenance—it’s the taste of endurance, tradition, and survival through dry seasons. It fills the belly gently but sustains long.
Ai Ohu Neng (Boiled Purple Yam)
This deep purple yam, grown in the highlands of Flores, is boiled with nothing added—because its flavor speaks for itself. Its texture is soft but firm, naturally sweet, and rich in fiber and antioxidants. Often served with black coffee in the early morning or as a farmer’s field snack, this yam is a humble offering from the mountain soil.
Rumpu Rampe (Mixed Wild Greens with Coconut)
A stir-fry of village greens like young papaya leaves, moringa, cassava leaves, and grated coconut, cooked with chilies and shallots. The taste is bitter, spicy, and savory—like life itself. Rumpu rampe is more than a dish; it’s healing. It cleanses the blood, strengthens the body, and binds together everything that grows around the home. It is a mother’s love on a plate.
Kuah Asam Maumere (Sour Fish Broth from Maumere)
Fresh fish simmered in a light broth of bilimbi fruit, tomatoes, wild basil leaves, and a touch of onion. The flavor is fresh, tangy, and revitalizing. This soup is often served at midday or after a long journey. In Maumere, this broth is like a warm embrace from home.
Sambal Jeruk Segar (Fresh Citrus Sambal)
Fiery bird’s eye chilies pounded with salt, shallots, and squeezed local citrus. First comes the heat—then a burst of brightness that awakens the senses. More than a condiment, this sambal is a spark—it opens the appetite and enlivens the meal.
Lekun (Steamed Sticky Rice Cake)
A traditional steamed cake made of glutinous rice flour and fresh grated coconut, wrapped in banana leaves. Soft, chewy, and gently sweetened with palm sugar or ripe banana. Lekun is comfort food, often served in the late afternoon or during family gatherings. It carries childhood memories, quiet moments, and deep contentment.