Kupang –
East Nusa Tenggara (NTT) not only attracts with its natural beauty and tourist destinations, but also has a wealth of unique traditional culinary delights. One typical dish worth trying is corn bose.
Bose corn is a traditional food that is often an alternative to rice. With a texture resembling porridge, bose corn is an appetizing dish that also reflects the cultural identity of the people of NTT.
Uniqueness and Main Ingredients of Bose Corn
Corn Bose is made from a mixture of pulut corn, red beans and coconut milk. The mixture creates a distinctive savory taste. This dish is often served with se’i meat or other complementary ingredients, adding to the enjoyment of every bite.
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The taste of bose corn is simple, but appealing. This makes bose corn a popular choice, especially among the people of NTT who consume it as a substitute for rice.
Simple Bose Corn Recipe
For those of you who are curious about the deliciousness of bose corn, here is an easy recipe that you can try at home.
Ingredients:
- 200 grams of puffed corn
- 100 grams of old corn
- 100 grams of red beans
- 3 liters of water
- 250 ml liquid coconut milk
- 4 teaspoons sugar
- 1 teaspoon salt
How to make:
- Prepare a large pot, add the corn, old corn, red beans and water. Stir well, cover the pan, and cook for 1 hour until soft. Add water if necessary.
- After boiling, add sugar and salt. Stir until evenly mixed.
- When the corn is soft, add the liquid coconut milk. Stir again until the coconut milk is evenly distributed and cook until cooked.
- Remove and pour into a serving bowl. Add pandan leaves for a more fragrant aroma.
- Serve while warm, perfect to enjoy with your favorite tea or coffee.
Preserving Traditional Culinary
Bose corn is proof of the rich culinary culture of NTT which continues to be preserved today. This dish not only pampers the taste buds, but also brings a traditional feel to every presentation.
Don’t miss the opportunity to try Bose corn at home and experience the unique sensation of this mouth-watering specialty food.
This article was written by Vincencia Jana MoloIndependent Campus Certified Internship participant at detikcom.
(iws/iws)
