When Food Is Shaped by Belief, Ritual, and Environment
In many parts of the world, rats are associated with disease, urban waste, and fear. In Tomohon, a highland city in North Sulawesi, the meaning is different. Here, rats appear in markets not as symbols of neglect, but as part of a long-standing food tradition rooted in environment, belief, and communal life.
To outsiders, this may seem extreme. Locally, it is simply food—understood within its own cultural logic.
Tomohon and Minahasa Food Culture
Tomohon lies in the heart of Minahasa, a region known for its strong communal traditions and distinctive cuisine. Food in Minahasan culture is closely tied to social gatherings, rituals, and expressions of identity.
Unlike many Indonesian food traditions that emphasize restraint, Minahasan cuisine is often described as direct and uncompromising. Flavor is bold. Ingredients are chosen based on availability, environment, and inherited knowledge rather than external expectations.
Rats consumed in Tomohon are not taken from urban settings. They are typically field rats, caught in agricultural areas, considered cleaner and suitable for consumption within local norms.
From Field to Market
In Tomohon’s traditional markets, food is displayed openly. This transparency is intentional. Buyers see what they are purchasing and understand its origin.
Rats sold here are usually cleaned and prepared before cooking. They may be smoked, grilled, or cooked with spices typical of Minahasan kitchens. The preparation process emphasizes preservation, flavor, and communal sharing rather than speed or convenience.
Cooking Methods: Smoke, Fire, and Spice
Smoking is one of the most common techniques used in Tomohon. This method is practical—it preserves meat in a humid climate—and cultural, reflecting long-established cooking practices.
Spices are used sparingly compared to other Indonesian regions. The focus is on the character of the ingredient itself. Heat, smoke, and time do most of the work.
“Extreme Food” or Cultural Misunderstanding?
When foods like this are introduced to global audiences, they are often framed as shock value. Labels such as “extreme food” simplify what is, in reality, a complex cultural practice.
What seems unusual from the outside is normalized within its own context. The question is not whether a food fits global standards, but whether we are willing to understand food on its own terms.
Food as Cultural Expression
In Tomohon, eating is not only about nutrition. It is about belonging, memory, and continuity. Dishes that surprise outsiders persist not because they are provocative, but because they remain meaningful to the people who prepare and consume them.
Seen this way, rats from Tomohon are not an anomaly. They are part of a broader Indonesian pattern—where food reflects how communities adapt to their environment and preserve their worldview through everyday practices.
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