Exploring the Rich Flavors, Culture, and Nature from Raja Ampat Homestay Kitchens
The book Akar Rasa Raja Ampat (Savoring Roots of Raja Ampat) is a culinary-ethnographic work born from the spirit of celebrating and preserving the natural wealth, culture, and culinary traditions of the Raja Ampat community. Beyond Raja Ampat’s heavenly natural beauty lies a unique legacy of flavors, rooted in the sea, forests, and ancestral lands that are intertwined with the daily lives of its people.
Through this book, local homestay owners—with the guidance of Papuan Jungle Chef Charles Toto and Dicky Senda from Lakowat Kujawas—collaborated to create traditional Raja Ampat menus. From moringa leaf syrup to fermented chili sauce, from mashed taro to sago sinole, each recipe is more than just food; it’s a story of identity, togetherness, and sustainability.
This book also introduces various local food ingredients such as pokem (foxtail millet), insonem (sea worm), kombrof (octopus), and aiwon (mangrove fruit), while presenting historical narratives, local philosophies, and traces of cultural interactions that have shaped the diversity of flavors in Raja Ampat.
Published as part of the EcoNusa and EcoFund initiatives, this book is a tangible contribution to ensuring that Papua’s culinary and cultural heritage continues to thrive from kitchen to kitchen, from generation to generation.
