Pepes: Banana Leaf Steaming

Pepes (from the Sundanese *pais*) is the technique of wrapping seasoned protein (fish, chicken, mushroom, tofu, tempeh) in banana leaf and steaming or grilling the parcel. It is one of the most ancient Indonesian cooking methods — the banana leaf serves simultaneously as container, lid, flavouring agent, and plate. The technique exists across the archipelago under different names: pepes (Sundanese/Javanese), botok (Javanese), tum (Balinese), and similar wrapping traditions in virtually every Indonesian culture.

• Mexican tamale (same banana-leaf wrapping tradition — different filling, same leaf function), Thai hor mok (steamed curry custard in banana leaf — same technique, different preparation), Polynesian la