Katlamaju

Katlamaju is a traditional Indonesian dish originating from the Minangkabau region of West Sumatra. The name "katlamaju" translates to "to cut the stomach," reflecting the dish's preparation method. The primary ingredient is young jackfruit, which is carefully cut into thin slices and then cooked with a blend of spices. The dish is typically served with rice and accompanied by various side dishes, such as sambal (chili sauce) and tempeh (fermented soybeans).

The preparation of katlamaju involves several steps. First, the young jackfruit is peeled and cut into thin, even slices. These slices are then cooked in a pot with a mixture of spices, including garlic, shallots, candlenuts, and turmeric. The cooking process allows the flavors to meld together, creating a rich and aromatic sauce that coats the jackfruit slices.

Katlamaju is known for its unique texture and flavor profile. The young jackfruit has a tender, slightly sweet taste, while the spices provide a savory and slightly spicy undertone. The dish is often enjoyed during special occasions and family gatherings, where it serves as a centerpiece of the meal.

In recent years, katlamaju has gained popularity beyond its regional origins, with variations and adaptations appearing in various parts of Indonesia and even in international cuisine. Despite these changes, the core elements of the dish—young jackfruit, a blend of spices, and a simple cooking method—remain consistent, preserving its traditional essence.