Gunungkidul, a regency in the Special Region of Yogyakarta, Indonesia, is renowned not only for its exotic beaches but also for its rich traditional culinary heritage. One culinary gem that stands out as a source of local pride in Gunungkidul is thiwul. Thiwul is more than just a dish; it carries historical significance and local wisdom that makes it truly special.
 |
| image: wikimedia.org |
Origin of Thiwul
The term "thiwul" is derived from Javanese, meaning "to become one with." This distinctive dish was first introduced by Ki Ageng Selo, a figure considered the founder of Gunungkidul in the 18th century. Thiwul was initially presented as an alternative food source to address a food crisis that affected the region. Its simple preparation process and use of local ingredients made thiwul an effective solution during that challenging period.
Main Ingredients and Preparation Process
Thiwul is crafted from "tepung gaplek," a cassava flour produced through the fermentation of cassava mixed with wood ash. This process imparts a unique flavor to thiwul and also contributes to its long shelf life. Besides cassava flour, thiwul can be enhanced with grated coconut to add a richer taste.
The thiwul-making process begins by combining cassava flour with water and kneading it into a elastic dough. This dough is then molded into cylindrical shapes and left to dry. Once dried, thiwul is ready to be cooked or served according to preference.
The Uniqueness of Thiwul
Thiwul's uniqueness lies in its texture and flavor profile. Its chewy and slightly elastic texture sets it apart from other types of flour-based dishes. The delicious, slightly savory taste, especially when combined with grated coconut, makes it a suitable dish for various occasions.
Moreover, thiwul's distinctiveness is also tied to its connection with local culture and traditions. It is often served during traditional ceremonies, such as kenduren (thanksgiving ceremonies), and other celebrations. Thiwul not only serves as a source of nutrition but also holds a significant place in the daily lives of the people of Gunungkidul.
Availability and Popularity
While thiwul originated in Gunungkidul, its delectable taste has spread and gained popularity in various regions. You can find thiwul in traditional markets, eateries, and even modern restaurants embracing traditional culinary concepts.
The widespread availability of thiwul is not just a testament to its deliciousness but also indicates an increasing appreciation for local culinary heritage. Thiwul is not just a dish; it is a part of cultural identity that needs to be preserved and cherished.
Thiwul, the signature dish of Gunungkidul, not only tantalizes the taste buds but also embodies historical and cultural values. Its straightforward preparation process with profound meaning makes thiwul a symbol of local wisdom and the resilience of the people of Gunungkidul in facing past food challenges. As time progresses, thiwul remains relevant, continuing to be an inseparable part of the daily lives of the people in Gunungkidul.