Papua's food culture is the least documented and most internally diverse in Indonesia — the province contains hundreds of distinct ethnic groups, each with its own food traditions, across a landscape ranging from coastal mangrove to alpine grassland above 4,000 metres. The culinary systems of highland Papua (the Baliem Valley, the Paniai Lakes region, the Jayawijaya Mountains) are fundamentally different from lowland Papuan coastal cooking, and both are distinct from the Indonesian food culture introduced by transmigrant communities from Java and Sulawesi. This entry focuses on the highland Papuan tradition, which has the strongest indigenous character.
Masakan Papua — Sago, Sweet Potato, and Highland Tradition
Indonesian Deep Extraction — Batch 16 (FINAL)