Timor-Leste
Timor-Leste’s food is built around simple Portuguese-tinged island fare: grilled reef fish, corn and bean stews, cassava and prized coffee. Look for Ikan Sabuko (grilled mackerel with tamarind marinade, basil and capsicum), Batar Daan (homely stew of corn, mung beans and pumpkin) and Feijoada (portuguese-legacy pork and bean stew served with rice). Spanish mackerel marinated with tamarind and basil, wrapped in banana leaf and grilled; coastal Timorese cooking built on reef and pelagic fish. This atlas has 22 Timor-Leste dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Katupa
Rice steamed in woven palm-leaf pouches. Ready in 1 hour prep and 3 hours cooking. About 12 pouches. A salad…
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Koto
Slow-cooked stew of moringa leaves, pumpkin and seasonal greens. Ready in 20 min prep and 50 min cooking. 6 servings.…
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Pastel
Crackly fried pastry envelopes of cheese or beef, with sugarcane juice. Ready in 40 min prep and 25 min cooking.…
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Paun
Portuguese-style bread rolls sold warm each morning. Ready in 30 min prep and 20 min cooking. 16 rolls. A bread…
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Tapai
Cassava or glutinous rice fermented with yeast into a sweet, slightly boozy mash. Ready in 30 min prep and 40…
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Timor Coffee
Organic arabica from mountain smallholders, the national pride. Ready in 10 minutes prep and 20 minutes, if roasting green beans…
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Tua Sabu
Distilled palm wine, potent traditional spirit. A wine & spirit recipe from Timor-Leste.
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Tua Mutin
White palm wine fermented from tapped sap, cloudy and sour within a day. A wine & spirit recipe from Timor-Leste.
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Tukir
Goat or pork cooked with herbs inside a bamboo tube over an open fire. Ready in 40 minutes prep and…