Like archaeological remains, cooking techniques and food are cultural artifacts that can tell the story of our ancestors.
Please note that this article was automatically translated using Microsoft Azure Open AI and Google Translation AI. We cannot ensure that the entire content is translated accurately. If you spot any errors or inconsistencies, contact us atSAIFUL RIJAL YUNUS, AHMAD ARIFThe following article was translated using both Microsoft Azure Open AI and Google Translation AI.
These are the ingredients needed to make ronde dishes which are prepared using the ancient technique of burning stones orDioscorea alata The stones were arranged and covered with coconut husks and wood. Masigulu lit them up immediately. Wa Mari and Masrida waited with neatly wrapped dough. The hot-serving Tombole is now available. Tombole loka has a sweet taste of banana and savory coconut with a melting texture. Similarly, Tombole kanokau is predominantly sweet and savory, but slightly chewy. Meanwhile, Tombole tota-tota tends to be savory.
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