Nusa Tenggara Cuisine: The Dry Islands
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Origin
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Description
Nusa Tenggara — the chain of islands east of Bali including Lombok, Sumbawa, Flores, Sumba, and Timor — has a cuisine shaped by ARIDITY. Where western Indonesia is wet, tropical, and coconut-rich, the eastern islands are drier, less fertile, and more dependent on corn, root crops, and preserved foods. The cuisine is simpler, spicier, and more directly connected to the land and sea.
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The Thread
—Portuguese-influenced Timorese cuisine (nearby Timor-Leste has strong Portuguese colonial food heritage), Pacific Island taro-and-root-crop traditions
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Flavour Context
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Pillars V — VII
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