https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AIndonesian_cuisine%2F33%2Fen 2026-09-23T16:12:36Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Indonesian_cuisine/33/en&diff=156857&oldid=prev 2025-06-21T00:08:01Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Many types of tubers such as &#039;&#039;talas&#039;&#039; (a type of taro but larger and more bland) and breadfruit are native to Indonesia, while others were introduced from elsewhere. [[Yam (vegetable)|Yam]] was introduced from Africa; while potato, sweet potato, cassava and maize were introduced from the Americas through Spanish influence and reached Java in the 17th century. Cassava is usually boiled, steamed, fried or processed as a popular snack &#039;&#039;kripik singkong&#039;&#039; (cassava crackers). Dried cassava, locally known as &#039;&#039;tiwul&#039;&#039;, is an alternate staple food in arid areas of Java such as Gunung Kidul and Wonogiri, while other roots and tubers are eaten especially in hard times. Maize is eaten in drier regions such as [[Madura]] and islands east of the [[Wallace Line]], such as the Lesser Sunda Islands.</div>

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