KANJI RUMBI ACEH MALABAR CULINARY HERITAGE INDIA

The province of Aceh is the easternmost province of Indonesia that is not only rich in customs, culture and abundant produce, it will also be rich with distinctive culinary diversity.

One of them is Kanji Rumbi or known by the people of the archipelago called kanji porridge which is a kind of chicken porridge with a variety of spice blend that always made delicious.

Well ... have you ever enjoyed the typical Kanji Rumbi Aceh? On this occasion in my post of course, I try a little review to tell Kanji Rumbi and how to manufacture and what ingredients or spices used to make Kanji Rumbi.

Kanji Rumbi is very famous in Aceh is actually the same as other common food porridge in the archipelago, But what distinguishes Kanji Rumbi Aceh is the ingredients that are used and the process of making the stage with the stirring stage of the spice at the time of cooking.

The typical spices of Aceh used are Merica, Kembang Lawang, Jintan, fennel, Pandanus Leaf, cardamom, ginger, coriander, anise, pekak, cinnamon, onion, nutmeg, and mixed chicken dice, boiled shrimp, fried onion and some other spices so Kanji Rumbi is very famous porridge 40 kinds of spices in it.

_{The residents stirred the typical Kanji Rumbi pulp of Aceh in Lhokseumawe, Aceh, Indonesia}

_{The residents stirred the typical Kanji Rumbi pulp of Aceh in Lhokseumawe, Aceh, Indonesia}

Besides known by the delicious flavor of spices, Kanji Rumbi is also very nutritious for the human body, food made from many of these spices can make the body become fit, one mamfaat porridge can eliminate the wind in the human body.

Well ... for how to make Kanji Rumbi is the same as the way we mebuat other food porridge, Making Kanji Rumbi begins spices that have been prepared previously not directly to a large pot used to boil porridge.

_{A number of residents cooking traditional Kanji Rumbi traditional food in Lhokseumawe, Aceh, Indonesia.}

_{A number of residents put the spices into Kanji Rumbi traditional food in Lhokseumawe, Aceh, Indonesia.}

But the spice material previously wrapped with a thin cloth, because only the essence of spices that merge with the porridge, and of course to avoid us to withstand the dregs of the spice.

_{A number of residents lined up to pick up the free traditional Kanji Rumbi food in Lhokseumawe, Aceh, Indonesia.}

_{A number of residents took traditional Kanji Rumbi food which was distributed to the community in Lhokseumawe, Aceh, Indonesia.}

At the time of cooking this Kanji Rumbi, the porridge should always be stirred, and the fire should be stable not small and not too big, the spices are prepared not far from the cooking location or close to the bouquet, because one by one type of spice it is filling when Kanji Rumbi cook during three jams.
Not only the spices, the additional amounts mixed into the Kanji slurry are vegetables such as carrots and potatoes mixed in rice stew, this type of vegetable is mixed before the whole cooking porridge, it is to avoid Carrot and Kentan destroyed, if it is too long .

_{A number of residents took traditional Kanji Rumbi food which was distributed to the community in Lhokseumawe, Aceh, Indonesia.}

_{A number of residents lined up to pick up the free traditional Kanji Rumbi food in Lhokseumawe, Aceh, Indonesia.}

In Aceh itself, cooking Kanji Rumbi has become a tradition and inherent in every community of Aceh, Kanji Rumbi we can often meet in village villages that are usually mass-fed and distributed free to the community, bulletin dhuafa people, travelers or people on the way, especially on every month of Ramadan.

_{A number of residents took the free traditional Kanji Rumbi slurp meal in Lhokseumawe, Aceh, Indonesia.}

_{A number of residents took the free traditional Kanji Rumbi slurp meal in Lhokseumawe, Aceh, Indonesia.}

Well from the story of history, Kanjir Rumbi is a food that originated in India that the whole community since the time of the kingdom and still preserved in Aceh, Kanji Rumbi porridge which came inherited from Malabar India, around the 16th century, the heyday of the Sultanate of Aceh, Hinga Saat this, Kanji Rumbi become traditional food typical in Aceh.