like other aspects of Indonesian culture exhibits tremendous
ethnic diversity, which adds to a world of pleasure for the
gourmands on a culinary sojourn through the archipelago.
Rice is the staple food of most of Indonesia along with corn,
sago, cassava and sweet potatoes.
Seafood is also an innate part of the daily diet of people in
Indonesia, who like digging in a great variety of sea produce such
as lobsters, oysters, prawns and shrimps, squid, crab, etc.