September 15-16, 2021
Nusa Penida, also known as Nusa Gede, is the largest of the three small islands in southeastern Bali. There are three periods of development of Nusa Penida related to food and food sources, namely in ancient or prehistoric times, stories in chronicles, and in the era of globalization. Through records of research results and growing trust, as well as evidence that can be seen directly, it is clear that Nusa Penida is experiencing a condition from being food independent to being food insecure.
In ancient times, Nusa Penida was a food independent island inhabited by people who worship nature and ancestors, and functioned as a stopover for migrants. One of the cultures brought and developed during the Neolithic period was agricultural technology. Almost all parts of Nusa Penida are terraced land, neatly arranged in steps to resemble a temple.
Until now, one of Nusa Penida’s biggest agricultural products that make it food independent is corn and cassava, as well as pumpkin and fish. Because of its abundance, we try to process it into other forms, which can also be stored for a long time, but can also be used as souvenirs. So marning (fried corn) is one of the processed options so that it can also be stored for a long time. On September 15-16, 2021 the Wisnu Foundation, through DWE Natural, together with women in Banjar Batukandik II Office – Batukandik Village and Banjar Nyuh – Ped Village conducted a trial of processing Nusa Penida’s food sources, namely corn, cassava, pumpkin, and tuna.
There are two types of corn that are often grown in Nusa Penida, namely yellow corn, which is often referred to as seraya corn, and white corn or nusa corn. There is also another type of corn called glutinous corn, often called nusa corn, although it is different from white corn. Corn is abundant, almost all the time, because even though it is out of season, almost every family still has corn.
Most of the corn harvest is dried in clay stove to make it more durable, providing food reserves in the dry season. The dried corn is then mash and grind into smaller and finer sizes. Corn grinders are made of wood as handles and iron for grinding teeth. This tool has been used for a long time, especially in corn-producing agricultural villages in Nusa Penida. The grinded corn will be steamed with rice to make corn rice, or steamed with cassava to make olet rice.
Ingredients: nusa white corn (dried), water, whiting, salt, garlic.
• Wash dry corn, soak for 12-24 hours.
• Wash again, add lime water, boil for about 1 hour until the corn half expands.
• Wash clean until the epidermis is peeled, boil again until boiling.
• After boiling, let it cool, then boil again until it boils. Do this 3-4 times until the corn expands completely. Add salt to the last stew.
• Wash and drain the corn, then season with salt and crushed garlic.
• Dry the corn to dry, then fry on medium heat.
Another abundant food source is cassava. Some are also dried so that they can be stored for a long time, such as cassava. However, this time the processed cassava is fresh cassava harvested. There are two types of nusa corn, namely yellow cassava and white cassava.
Cassava nusa and salt.
• Peel the cassava, wash it, cut it into pieces about 5 cm long, then steam it.
• Once cooked, take it out and let it sit for a while until it’s not too hot.
• Slice the cassava thinly in a vertical direction, from the edge towards the middle.
• Dry until dry, then fry over medium heat.
Pumpkin is the best source of nutrients from the karst region and always grows well, even in the dry season. Pumpkin is also classified as a staple food because it contains carbohydrates in the form of fiber, natural sugars, and starch which have a filling effect, but have minimal impact on blood sugar.
Ingredients: pumpkin (waluh), wheat flour, wheat flour, starch, baking powder, salt.
• Peel the pumpkin, steam until cooked.
• Lift, then crush the pumpkin.
• Mix with other ingredients, knead until smooth.
• Mold the dough, fry on medium heat.
In addition to land potential in the form of agriculture and animal husbandry, Nusa Penida is also awarded various marine resources, one of which is becloud (tuna fish). The fishermen of Nusa Penida usually look for tuna by fishing or netting, using traditional jukung (boat) to the middle of the sea.
Ingredients: mackerel tuna, seasoning (shallot, garlic, chili, coriander, lemongrass, lime leaf, bay leaf)
• Wash the fish, then crush it.
• Fry the fish until dry
• Mash again with a food processor.
• Fish can also be processed by roasting, but it cannot last long because the dryness level is not as dry as if fried.
So that the resulting product is not greasy, we also hand over a spinner, an oil drying machine for groups in Batukandik and Keker Hill Learning Center. Hopefully with this tool the resulting product will be better and preferred by the market.