Hot stone feast highlights Papua Independence Day celebrations
Hot stone feast highlights Papua Independence Day celebrations
Nethy Dharma Somba, The Jakarta Post/Jayapura
Arso community in Keerom regency here cooked a meal using hot
stones on Thursday, which they shared together in celebration of
Independence Day on August 17.
The community prayed to God at the event for safety and
prosperity.
"The communal meal also creates an opportunity for us to come
together. We rarely meet one another, in this way we can share
light moments and trade stories about our families," said Rev.
Edi Togoti, who is from Wamena regency.
The function was attended by some 60 people originally from
eight regencies Papua-wide outside Keerom, including Wamena,
Jayawijaya, Mimika, Puncak Jaya. They had been living for years
in Arso area, Keerom regency, some 60 kilometers east of
Jayapura, the capital of Papua.
"The event is also aimed at strengthening ties among people
from the eight regencies, who hail from different religious and
cultural backgrounds," said Edi.
The 60 people, who are all leading figures from the eight
regencies located in the central mountainous area of Papua, are
but a few among thousands of people from the eight regencies who
have for years been living in Keerom regency. The people held
similar events in their respective hometowns before they departed
for Arso, Keerom and Thursday's communal meal brought back
memories for them.
"When I lived in Wamena, various foods were served at these
'hot stone' events, which were one of the main attractions for
those in attendance," said Edi.
Various kinds of food were served during the function on
Thursday. As witnessed by The Jakarta Post, the participants
heated the stones before placing them in a 30-centimeter-deep
hole and covering them with banana leaves and grass.
The food -- including pork, bananas, cassava, corn and
vegetables -- was covered with more banana leafs and on top of
the banana leafs, other foods were placed and so forth.
"The food is cooked with steam from the hot stones. We call
the event burning the stones," said a participant, Rutin Murib.
In order to check whether the food is well-cooked, the steam
from the stones is carefully observed. If the smoke and steam is
decreasing in volume, this means the food is ready to be
consumed. "It usually takes one or two hours," said Murib.
After the food is ready, the men pulled out the stones with a
wooden staff, the tip of which had been cut in half to pinch the
stones. The women then served the food, including cutting into
pieces the meat.
"The food is not served with sauces, however it tastes good.
People often call it dry food as it is not cooked with water or
fire," said Murib.