Dengke mas na niura is a traditional
Batak dish originating from the
North Sumatra province of
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
.
The name of the dish means "pickled fish" in the
Toba Batak language
Toba Batak () is an Austronesian language spoken in North Sumatra province in Indonesia. It is part of a group of languages called Batak.
There are approximately 1,610,000 Toba Batak speakers, living to the east, west and south of Lake Toba. ...
. The dish is made with raw
carp which is soaked in
Kaffir lime
''Citrus hystrix'', called the kaffir lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia.
Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and crushed leav ...
s and seasoned with
andaliman
''Zanthoxylum acanthopodium'', or andaliman, is a species of flowering plant in the family Rutaceae. Its range includes southern western China (Guangxi, Guizhou, Sichuan, Tibet, and Yunnan), Bangladesh, Bhutan, northern India and northeastern I ...
.
According to local
oral tradition
Oral tradition, or oral lore, is a form of human communication wherein knowledge, art, ideas and cultural material is received, preserved, and transmitted orally from one generation to another. Vansina, Jan: ''Oral Tradition as History'' (1985) ...
, only Batak kings were allowed to eat the dish, but in modern times there is no such restriction.
See also
*
Batak cuisine
Batak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly found in Northern Sumatra region, Indonesia. Batak cuisine is part of Indonesian cuisine, and compared to other Sumatran cuisine traditions, it is more i ...
References
Notes
Batak cuisine
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