CULINARY

1. Papeda

Papeda is a typical food of the region, including Eastern West Papua. This food is made the base material in the form of sago.

Papeda processed so that porridge, colored white and sticky textured to resemble the glue. The original flavor of the papeda is bland.

Papeda is usually eaten with fish such as tuna or mubara cooked with turmeric until the broth yellow. How to eat a papeda just like eating rice and side dishes in General.

2. Martabak sagu

Martabak is made from mashed fried sago and brown sugar. Murtabak, a taste of Fakfak is different from the regular carrots we find in other areas such as martabak manis or martabak telor

The most distinguishing thing is anyway, Sago. The taste of this food is quite tasty and not too sweet with the ordinary types of carrots which are already General we eat.

3. sate ulat sagu

One of the typical Western New Guinea Sago Worms is Satay. This type of food for us will probably make even nausea vomiting.

Caterpillar Sago is obtained from the Sago tree trunks are old.

Indigenous peoples of New Guinea which had been used to living in the wild oftenconsume sago grubs are processed first. But now this sago grubs have been processed by way of burnt almost similar to Satay.

Rather this is sago grubs Satay food typical of Raja Ampat.

4. Grilled fish Manokwari

As the name implies, these specialties come from the region of Manokwari, West Papua.

The types of fish that used to be burned is tuna. Friends to Manokwari highly recommended for enjoying this spicy dish.

5. udang selingkuh

 This is called udang selingkuh because of infidelity is shaped shrimp but have hands or claws like crabs. This shrimp is very popular in region of Wamena, West Papua. The presentation of this shrimp can be fried, with burned or boiled.