Getting to Know Mebat, the Communal Cooking Tradition Ahead of Galungan in Bali

The people of Bali have a variety of traditions that are still preserved from generation to generation. One of these is the mebat tradition, which is synonymous with the Galungan holiday. Ahead of Galungan, Balinese Hindus begin making various preparations. The tradition of mebat, or cooking together, embodies the values of togetherness and mutual cooperation (ngayah). So, what is the meaning of the mebat tradition for the Balinese people? The following explores the philosophy and the list of foods commonly cooked together during the mebat tradition in Bali. According to the Indonesian Digital Culture Library, ngebat or mebat is a tradition of cooking special dishes communally by the Balinese Hindu community. Typically, mebat is carried out before a religious ceremony begins. The mebat tradition is performed by all residents, both women and men, as an actualisation of the concept of menyama braya, or helping one another. This tradition is also held when relatives or neighbours have a celebration or a particular customary ceremony. Besides ahead of Galungan, mebat is also conducted during customary ceremonies such as ngaben (cremation), weddings, tooth-filing rituals, and others. This tradition simultaneously reflects the warm character of the Balinese Hindu community. The entire procession in the mebat tradition is not carried out solely for personal gain, but rather in a spirit of mutual cooperation, working shoulder-to-shoulder to complete the ceremony preparations. This tradition also reflects the values of togetherness, solidarity, and harmony among residents. There are various types of dishes usually cooked together through the mebat tradition. Typically, the dishes served include processed chicken or pork cooked using basa genep, a distinctive Balinese spice mix. After the cooking process is complete, these dishes are usually enjoyed together by family and close relatives. The list of dishes commonly served during the mebat tradition includes: Lawar, a Balinese specialty made from a mixture of vegetables (long beans or young jackfruit), grated coconut, and minced meat seasoned with typical Balinese spices. Sate Lilit, a Balinese satay made from minced meat (fish, chicken, or pork) mixed with spices, then wrapped around lemongrass stalks or bamboo sticks before grilling. Babi Guling, a Balinese specialty consisting of a whole pig seasoned with typical spices (basa genep) and then roasted until the skin is crispy and brownish, with a unique texture. Tum Ayam or Tum Daging, a preparation of seasoned minced meat wrapped in banana leaves and then steamed until cooked. Urutan, a preparation of seasoned pork meat stuffed into intestines, then grilled or fried. Ayam Betutu, chicken seasoned with a complete array of Balinese spices, then slow-cooked until tender and richly flavoured. Be Balung, a Balinese specialty of beef cooked for a long time with bones (balung) using typical Balinese spices or basa genep until it becomes tender and produces a broth.