10 Basic Foods Substitute for rice

1. Sago in Maluku and Papua

 

 

 

 

 

Communities in these two regions consume sago as a staple food because the two regions are indeed rich in sago plants.

How to process: to harvest sago, the sago stem must be between 3-5 years old. Sago which is ready to be harvested will be cut down and the hump squeezed to get starch which produces sago flour. The processed sago is papeda which looks like glue. This papeda is the "rice" of the people of Maluku and Papua. Friends who eat papeda are usually yellow soup and ganemo vegetables, which are stir-fried young melinjo leaves with young papaya fruit and red chili. That said, eating ganemo vegetables can prevent malaria

 

2. "Rice" Cassava in Cireundeu Village, Cimahi, West Java

 

 

 

 

 

 

Cassava thrives in Cireundeu Village. So that people in this area make cassava as their staple food. They process cassava into rice flour or cassava rice.

How to process: Cassava that has been grated, squeezed to take the starch. Then the pulp is dried in the sun to dry and then ground into flour. To eat it, cassava flour is given water and steamed. Cassava rice is also ready to be eaten with the side dishes.

 

3. Sakelan in Sigedong Village, Temanggung, East Java

 

The Sigedong community makes corn rice or sakelan as their staple food, like rice rice in other communities. If there is no term for eating if you have not eaten rice, so do the residents of Sigedong, they do not feel like eating if they have not eaten corn rice. In fact, according to them, corn rice is more energetic than rice rice, besides it is more durable.

How to process: Corn is dried in the sun first. Because the area located in these mountains has quite high rainfall, Sigedong residents have their own way of drying corn. Those who still use wood stoves in cooking, store the corn harvest on the stove in a special place they make themselves. So that every time they cook, the smoke from firewood in the stove will bloat and dry the corn. The dried corn, the seeds are taken and pounded. Corn seeds are then soaked for three days, then pounded again until smooth and soft into corn flour which is called sakelan by Sigedong residents. To consume it, brew the sakelan with warm water and then steam.

 

4. Gembili in the Kanum tribe, Merauke

 

The Kanum tribe in Merauke that inhabits the Wasur National Park consumes gembili as a hereditary staple food. The system of gembili cultivation has merged with the life of the Kanum tribe because it has a high cultural value, namely as a dowry and a complement to traditional ceremonies. Even without gembili, the Kanum tribe is said to be unable to carry out marriages. Thus, the joy of cultivation for the tribe of Kanum is a must.

  How to process: Kanum tribe consume gembili in a simple way, only boiled or burned. There the harvest of gembili is stored in a small house made of bamboo and with a roof of bark, which is named a kater meng. Gembili is stored in a special house to avoid direct sunligh

 

5. Jamawut in Biak Numfor

 

Jamawut is a type of cerelia plant. Breed numfor this plant is very fertile, with local names pokem. For the Biak Numfor community, jamawut has been used as a staple food and indigenous commodity since centuries ago.

How to process: usually pokem is processed by local residents into porridge which is consumed by pregnant women and babies.

 

 6. Sweet Potatoes in the Dani tribe, Baliem Valley, Jayawijaya

 

Dani residents consume sweet potato as a staple food. They call sweet potato with hipere.

How to process: they eat sweet potatoes just by steaming and burning. Sweet potato from Baliem is different from other regions. With its large size, Baliem sweet potato is a giant species. Its length can reach 2 meters with a diameter of 30 cm and the weight can reach 15 kg. this type of sweet potato can be planted up to an altitude of 2700 meters. So that many inhabitants inhabit high valleys.

 

7 . Pisang di Afrika Selatan

 

If we consume bananas as fruit, it is different in Africa. There bananas actually become staple food. Even in Africa bananas are processed into flour.

How to process: Bananas that have been peeled in the sun to dry. Then ground or ground into flour. Banana flour is consumed by making porridge, bread, cakes and thin baked dough.

 

 8. Corn in Mexico

 

Mexico is rich in corn yields. Even this country has around 209 corn varieties. So that corn becomes the staple food of this country. About 3.2 million Mexican farmers grow corn and most use it for family consumption. White corn is the most consumed by humans.

How to process: corn flour is the basic ingredient for many Mexican staple foods. Cultivation of corn in Mexico has been developed since the days of their ancestors. Even corn is a symbolic plant for the country of Mexico.

 

 9. Isy in Egypt

 

The staple food of the State of Egypt is Isy, which is a kind of bread made from wheat with a denser texture and fiber that is very pronounced.

How to process: Isy, which is shaped like a bun, is cooked by baking. As a staple food, isy is usually eaten together with a kind of cake, saksuka (like pickles from processed eggs, tomatoes and onions) and pouring peanut sauce. Besides that, it is also eaten with grilled chicken, mutton or fish. How to eat Isy is dipped in sauce and eaten alternately with side dishes. Isy is usually eaten directly by hand without a spoon and fork.

 

 10. White radish in Japan

 

During World War 2, it was difficult for Japanese people in some regions to get rice. Finally they consumed turnip as a side dish.

How to process: grated white radish, then steam until the texture is soft. The culture of eating radish as a substitute for rice or noodles has been around for a long time in Japanese society. Radishes are also favored by modern society as well, because if processed properly it tastes good, consuming white radish is also very good for health. In addition to fiber, turnips help overcome digestive problems and contain a low Glycemic Index.