Pa'piong Duku Bai

Recipe of the week: Pa’piong Duku Bai

March 01, 2013 / by / 1 Comment

Pa’piong Duku Bai is a classic Torajan dish usually prepared for all large ceremonies like funerals and weddings. We use a cooking method dating back from the beginning of time. For this recipe we prepare the dish in a type of bamboo that is softer than the one used for construction. Ingredients 500 g pork 500 g serr’akko leaves (*) 2 spring onions (cut into 5 cm strips) 5 shallots (cut thinly) 5 garlic cloves (cut thinly) 10 medium sized chilies 1 cube of beef stock powder Pinch of salt and pepper 2 lengths of bamboo cut to 0.5 m (including 1 closed end and 1 open!) 2 banana leaves (*) Serr’akko leaves Serr’akko leaves, also known as Mayana leaves in Indonesian language, can be found in the jungle of Toraja. It is a wild vegetable similar to the nettle family which gives the pork a distinctive flavour and aroma. Preparation 1/ Cut up the pork and place it with all the ingredients in a large bowl. 2/ Mix all ingredients up with your hands. 3/ Wash out the bamboo tubes and place the pork mixture gently into them. Make sure to give the bottom of the tube a tap on …


Do you know… how to get around in Rantepao & Toraja?

March 01, 2013 / by / 0 Comment

Pete-pete Pete-petes are the blue and yellow minivans you see all over town. They all start from Bolu market. Their routes include: Bolu – Rantepao (2,000 rp) – Alang-Alang (3,000 rp) – Salu (5,000 rp) Bolu – Lempo (10,000 rp) – Batutumonga (15,000 rp) Bolu – Nanggala (5,000 rp) Bolu – Palawa (3,000 rp) – Sadan (5,000 rp) Bolu – Rantepao (2,000 rp) Bolu – Rantepao (2,000 rp) – Kete Kesu (3,000 rp) – La’bo (5,000 rp) Bolu – Rantepao (2,000 rp) – Kete Kesu (3,000 rp) – La’bo (5,000 rp) – Randanbatu (7,000 rp) Bolu – Rantepao (2,000 rp) – Lolai (10,000 rp) – Pangala (30,000 rp) Bolu – Rantepao (2,000 rp) – Parinding (5,000 rp) – Bori (7,000 rp) Bolu – Rantepao (2,000 rp) – Siguntu (5,000 rp) Bolu – Rantepao (2,000 rp) – Tikala (5,000 rp) All prices are per person. Take note that pete-petes only leave when they are full, which sometimes can take an hour or more. Kijang Shared Kijangs (also known as bemos) drive between 6:00 and 20:00 from Bolu via Rantepao to Makale and back. You can recognize them by their yellow license plate. Just halt one on the main road from Rantepao …

Deppa Torik

Recipe of the week: Deppa Torik

February 22, 2013 / by / 0 Comment

This classic Torajan cake is served at most functions and is best eaten with hot coffee. It’s a crispy yummy favorite! Ingredients 2 kg rice flour 2 kg palm sugar 2 ts vanilla 0.5 ts baking powder 50g sesame seed Preparation 1/ Add the palm sugar with 3 cups of water in a saucepan. 2/ Bring up the heat until its melted then add all the other ingredients except the sesame seeds. 3/ Mix the ingredients properly until it turns to be brown and stiff. 4/ Lay it out on a wooden board and roll it flat until its 1 cm thick and sprinkle the sesame seeds over it. 5/ Next cut 5cm wide strips at 30 degrees. 6/ Finally deep fry the strips until they turn dark brown. Serve with Toraja Arabica coffee!

Bale Pamarassan

Recipe of the week: Balé Pamarassan

February 15, 2013 / by / 0 Comment

They say love goes through the stomach. So how can you love Toraja without loving its wonderful cuisine? Every Friday we will present you a traditional Torajan dish. Today: balé pamarassan, or fish cooked in black pamarassan sauce. Ingredients 1 or 2 fresh water fish (golden fish) 2 table spoons of pamarassan powder 2 cloves of garlic 4 shallots 3 tomatoes 1 lemongrass stick 2 long red chilli peppers 5 1 cm of ginger 2 spring onions water, salt & pepper Preparation 1/ Pound the garlic, shallots and chilli peppers with a mortar and pestle until a paste is formed. 2/ Pound the pamarassan powder until fine. 3/ Crush ginger & lemongrass under a knife. 4/ De-seed the long chilli peppers and slice them into large chunks. Do the same with the spring onions. 5/ Fry the ingredients from step 1 until there’s an aroma. 6/ Add the crushed ginger & lemongrass, the pamarassan powder and three tablespoons of water and bring to a slow boil. Cook for at least 20 minutes until its natural oil appears. 7/ Add enough water to submerge the fish. 8/ Add the fish and chilli peppers to the stock and cook until the fish …

Bonga Toraja

Welcome to Bonga Toraja

February 06, 2013 / by / 1 Comment

Bonga Toraja is new in Rantepao. After living for over 3 years in the “Land of the Heavenly Kings” and meeting several tourists complaining about the way tourism is organized in Tana Toraja, we decided to give it a go and start our own independent Tourist Information and Travel Agency for Toraja. It’s our goal to inform every (future) visitor to Tana Toraja about this beautiful place: about its rich history, its culture, its traditions and of course about the unique way how the Torajans take care of their dead. We also want to inform you how to get here, where to stay, where to eat, what to visit etc. Therefore we have started this website full of useful information which we are willing to share with you free of charge. This website will never be complete and will be updated on a regular basis. Please get in touch with us if you cannot find an answer to your questions on this site. Our second goal is to help you make your stay in Toraja as smooth as possible. Bonga Toraja can help you arrange transportation to/from Tana Toraja, advise you what your best hotel options are and are happy …