Godog Vegetables: A Typical Betawi Eid Menu and the Story Behind It

Kapanlagi.com - Eid in Betawi is not only synonymous with ketupat and beef stew, but also with special dishes rich in history and flavor. One dish that always graces the dining table during the holiday is sayur godog, a traditional Betawi cuisine with a savory coconut milk broth and unique ingredients like young papaya, pete, and tempeh.

Sayur godog is not just food, but also a part of the culture and traditions that have been passed down through generations. This dish is not only found during Eid but also at various Betawi cultural events such as nuju bulan, weddings, and Nisfu Sya'ban. In fact, since 2021, sayur godog has been designated as an Intangible Cultural Heritage of Indonesia by the DKI Jakarta Provincial Government.

What is the origin of sayur godog, and what role does it play in traditional Betawi cuisine? Here’s a complete explanation.

1. The History of Sayur Godog, A Cultural Fusion Embedded in Betawi

Quoting the Jakita magazine managed by the Jakarta provincial government, sayur godog has been a part of Betawi cuisine for hundreds of years, but its origins cannot be separated from the influence of Chinese and Peranakan cultures. This dish bears similarities to lontong Cap Go Meh, a Chinese specialty that also uses coconut milk broth and various fillings.

In the past, many Chinese communities living in Batavia (Jakarta) mingled with the local population, leading to the creation of culinary acculturation, including in sayur godog. With a combination of ingredients such as young papaya, petai, and large red chili, sayur godog eventually evolved into a signature dish that is synonymous with the Betawi people.

Moreover, in its history, sayur godog also has influences from India. In the past, traders entering Batavia engaged in social interactions, including introducing their culinary culture to the Betawi people. From there, sayur godog underwent modifications with its own distinctive characteristics, such as the use of stronger spice blends and the addition of petai to enrich the aroma and flavor of this dish.

2. Ingredients for Godog Vegetables, The Key to Its Deliciousness Lies in Coconut Milk and Spices

Godog vegetables have a distinctive flavor due to the use of selected spices and ingredients that create a blend of savory, spicy, and slightly sweet tastes. Some of the main ingredients in godog vegetables include:

• Young papaya or chayote, providing a crunchy texture and a slightly sweet taste.
• Petai or long beans, as a complement that adds aroma and distinctive flavor.
• Tempeh and tofu, which absorb the spices well and add richness in texture.
• Beef or beef trimmings, which are often added to provide a richer savory flavor.
• Thick coconut milk, as the main element that makes the broth richer and more savory.
• Ground spices, consisting of shallots, garlic, large red chilies, candlenuts, turmeric, and galangal.
• The combination of these ingredients creates a thick broth with a complex flavor, making godog vegetables very suitable to be paired with ketupat or lontong during Eid.

3. Vegetable Stew on the Eid Table, A Tradition That Never Fades

The Betawi community has a tradition of serving vegetable stew on the first day of Eid, usually accompanied by ketupat, beef stew, and fried liver sambal.

In addition to Eid al-Fitr, this dish also often appears at various Betawi cultural events. For instance, during a pregnancy celebration, vegetable stew is served with ketupat as a form of gratitude for someone's pregnancy. Similarly, during tahlilan and memorial services, vegetable stew often becomes a mandatory dish.

Vegetable stew also has a philosophical meaning, where the combination of various ingredients in one dish symbolizes diversity and togetherness in the Betawi community.

4. How to Cook Vegetable Stew, A Tradition That Still Endures

Although it seems simple, cooking vegetable stew requires patience and the right cooking techniques to achieve an authentic flavor. Here are the steps to cook it:

Preparing the ingredients

• Peel and cut young papaya or chayote into small pieces.
• Cut tempeh, tofu, and beef according to taste.
• Prepare pete (stink bean) and long beans as additional ingredients.

Cooking method

1. Blend shallots, garlic, red chili, candlenuts, turmeric, and galangal until smooth.
2. Sauté the spices until fragrant, then add bay leaves and lemongrass.
3. Cooking the vegetable stew
4. Add the beef or beef trimmings, stir until the spices are absorbed.
5. Add thick coconut milk and stir gently to avoid curdling.
6. Add young papaya or chayote, long beans, and pete.
7. Cook until all ingredients are tender and the broth thickens.
8. The vegetable stew is ready to be served with a sprinkle of fried shallots on top, creating an even more appetizing aroma.

5. Godog Vegetables Become a Cultural Heritage, Now Established as Intangible Culinary

In 2021, the DKI Jakarta Provincial Government designated godog vegetables as an Intangible Cultural Heritage of Indonesia. This designation was made to preserve the existence of the distinctive Betawi cuisine so that it remains known and passed down to future generations.

This step also aims to elevate traditional cuisine to a broader level, including incorporating it into the local content of school curricula, so that Betawi children become more familiar with the typical foods of their region.

Although many modern foods are now present on the Eid table, godog vegetables remain an indispensable mandatory menu for the Betawi community. Their existence is not just about taste, but also about cultural identity and culinary history that must be preserved.

(kpl/frr)