Banjar cuisine

Banjar cuisine is a style of cuisine originating from the Banjar people of South Kalimantan, Indonesia. It is known for its rich and diverse flavors, influenced by various cultures due to the Banjar people's history of migration and trade.

Overview

Banjar cuisine is characterized by the heavy use of spices, coconut milk, and fish. The Banjar people, being traditionally riverine and maritime people, have developed a cuisine that heavily incorporates freshwater fish and seafood. The cuisine also reflects the tropical environment of South Kalimantan, with tropical fruits and vegetables being common ingredients.

Notable Dishes

Some of the most notable dishes in Banjar cuisine include:

• Soto Banjar: A type of soto, or Indonesian soup, that is specific to the Banjar. It is made with chicken, vermicelli, boiled eggs, and a variety of herbs and spices.

• Ketupat Kandangan: A type of ketupat, or rice cake, that is wrapped in a young coconut leaf pouch and served with a spicy chicken curry.

• Pais Patin: A dish made from patin, or pangasius fish, that is seasoned with spices and wrapped in banana leaves before being grilled.

Influence and Spread

The influence of Banjar cuisine can be seen in other regional cuisines in Indonesia, particularly in regions where the Banjar people have migrated to, such as East Kalimantan, Central Kalimantan, and West Kalimantan. The cuisine has also spread to other countries through the diaspora, particularly in Malaysia and Brunei, where there are significant Banjar communities.

See Also

• Indonesian cuisine
• Kalimantan
• Banjar people

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