Regent Yani Promotes Preservation of Kolak Ayam Tradition

Regent Fandi Akhmad Yani of Gresik directly observed the preparation of Kolak Ayam, also known as Sanggring, at the Jami’ Sunan Dalem Mosque in Gumeno Village, Manyar District, Gresik Regency, on Thursday, 12 March 2026. This tradition, held annually on the 23rd night of Ramadan, represents an Islamic cultural heritage dating back approximately 501 years.

The regent, commonly known as Gus Yani, commended the continued preservation of the Sanggring or Kolak Ayam tradition by the residents of Gumeno Village. He stressed that the tradition transcends mere culinary practice or communal dining, instead serving as a symbol of spiritual devotion and a tribute to the Islamic missionary efforts of Sunan Dalem, the son of Sunan Giri.

The history of Kolak Ayam originates from Sunan Dalem, who prepared the dish as a remedy whilst recovering from illness during the construction of the mosque in Gumeno Village as part of his Islamic missionary work. The recipe used at that time was believed to possess healing properties, curing not only Sunan Dalem’s ailment but also those of the surrounding community.

“The history of Kolak Ayam began with Sunan Dalem’s practice of preparing this dish as a remedy to treat his illness whilst building the mosque in Gumeno Village for spreading Islam. The recipe proved effective, curing Sunan Dalem’s illness as well as that of the surrounding residents,” Yani explained.

Furthermore, Gus Yani asserted that the Sanggring tradition embodies both appreciation and efforts to preserve the cultural legacy of Sunan Dalem, one of Islam’s leading missionaries in the northern coastal region of Gresik around 1541 CE.

He also encouraged young people in Gumeno Village to continue learning and understanding the historical significance and spiritual meaning of the Kolak Ayam tradition. This is vital to ensure the tradition endures amidst Gresik’s rapid development as an industrial city.

“In 2019, this tradition was officially designated as Indonesian Intangible Cultural Heritage by the government, reinforcing the social and religious identity of Gresik’s community,” he added.

For this year’s celebration, the community prepared ingredients in substantial quantities to serve thousands of guests. A total of 240 chickens, 225 kilogrammes of spring onions, 525 coconuts, 650 kilogrammes of palm sugar, and 50 kilogrammes of ground cumin were used to produce approximately 3,000 portions of Kolak Ayam for distribution to guests and attendees.