Translations:Gulai/26/en: Difference between revisions

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''Gulai'' in other Sumatran regions also displays considerable diversity. In [[Aceh]], ''gulai kambing'' is known for its bold, aromatic spice blend, reflecting [[South Asian cuisine|South Asian]] and [[Middle Eastern cuisine|Middle Eastern influences]]. In [[North Sumatra]], [[cassava|cassava leaves]] are commonly stewed in a coconut-based gravy, offering a widely enjoyed plant-based variant.

Gulai in other Sumatran regions also displays considerable diversity. In Aceh, gulai kambing is known for its bold, aromatic spice blend, reflecting South Asian and Middle Eastern influences. In North Sumatra, cassava leaves are commonly stewed in a coconut-based gravy, offering a widely enjoyed plant-based variant.

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