Ketonibodeja

Ketonibodeja refers to a traditional Indonesian dish originating from the Bodeja community, primarily found in the eastern part of Flores Island in the Nusa Tenggara Timur (East Nusa Tenggara) province. The term "ketoni" is derived from the local word for a type of fish, often a small, local species like *Siganus* (rabbitfish) or *Lutjanus* (snappers), while "bodeja" refers to the ethnic group known for preparing this dish.

The dish is typically made by marinating fish in a mixture of spices, including turmeric, garlic, shallots, lemongrass, galangal, and chili, which gives it a distinct aromatic and slightly spicy flavor. The fish is then grilled or fried until crispy on the outside while remaining tender inside. In some variations, the fish may be steamed or baked, depending on regional preferences. Ketonibodeja is often served with a side of *tahu* (tofu), *tempeh* (fermented soybean cake), and a simple salad made from local vegetables.

This dish reflects the culinary traditions of the Bodeja people, who blend indigenous ingredients with influences from neighboring cultures. It is commonly enjoyed during celebrations, family gatherings, and daily meals, showcasing the resourcefulness of using locally available fish and spices. The preparation method varies slightly among households, but the core ingredients and grilling technique remain consistent.

Ketonibodeja is not widely known outside of Flores, but it holds cultural significance for the Bodeja community as a representation of their heritage and culinary identity. The dish is often paired with *sambal* (spicy chili paste) or a light coconut-based sauce to enhance its flavor profile. Its simplicity and bold flavors make it a beloved part of the region’s gastronomic heritage.