From Highland PapuaChicken & Duck
Bakar Batu (Papuan Stone-Oven Feast) with Chicken
Bakar Batu (Barapen) Ayam
The communal cooking tradition of the Baliem Valley. Stones are heated and layered with sweet potatoes, vegetables and meat in an earth pit. This version uses chicken so everyone can enjoy it.
- Time
- 4 hr
- Serves
- 10 people
- Origin
- Highland Papua
- Type
- Chicken & Duck
Ingredients
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How to Make
Dig a pit about 60 cm deep and line it with grass and banana leaves.
Heat the stones on a wood fire until very hot, about 1 hour.
Move some hot stones into the pit with wooden tongs.
Layer the sweet potatoes and taro on the stones, cover with leaves and add more hot stones.
Add the salted chicken, the vegetables and more hot stones. Seal tightly with leaves and grass.
Leave 2 to 3 hours until everything is cooked by the steam.
Open it together and share with everyone present.
Kitchen tip
At home, the simple version is to steam the sweet potatoes, taro, vegetables and chicken together in one big pot layered with banana leaves.
Questions
Where does Bakar Batu (Papuan Stone-Oven Feast) with Chicken come from?
Bakar Batu (Barapen) Ayam is a traditional dish from Highland Papua (capital: Wamena), in the Papua region of Indonesia.
How long does Bakar Batu (Papuan Stone-Oven Feast) with Chicken take to make?
It takes about 4 hr in total to make 10 servings, including preparation.
What is the secret to a good Bakar Batu (Papuan Stone-Oven Feast) with Chicken?
At home, the simple version is to steam the sweet potatoes, taro, vegetables and chicken together in one big pot layered with banana leaves.