Karedé

Karedé is a traditional Indonesian dish originating from West Java. It is a type of spicy soup or stew, often made with duck or chicken, though other meats and even fish can be used. The defining characteristic of karedé is its rich and complex flavor profile, achieved through a blend of aromatic spices and chilies.

The preparation of karedé typically involves simmering the meat in a flavorful broth seasoned with ingredients such as galangal, ginger, turmeric, lemongrass, and various types of chili peppers. The specific spice combination can vary depending on regional traditions and personal preferences, contributing to the dish's diverse interpretations. Karedé is known for its vibrant red or orange color, derived from the generous use of chilies and turmeric.

This dish is often served hot, accompanied by steamed rice. Its robust taste makes it a popular choice for special occasions and family gatherings. While traditionally enjoyed as a main course, karedé can also be found in simpler preparations suitable for everyday meals. Its popularity has spread beyond West Java, with variations appearing in other parts of Indonesia.