Papua — the easternmost province of Indonesia, sharing the island of New Guinea with Papua New Guinea — has a culinary tradition that is FUNDAMENTALLY different from the rest of Indonesia. The staple is sago (NOT rice), the primary cooking method is the earth oven (*barapen* or *bakar batu* — "stone burning"), and the food traditions are Melanesian, not Southeast Asian. Papua's food culture has more in common with Pacific Island traditions (Polynesian, Melanesian) than with Javanese or Sumatran cooking.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6