User:Marseli Yulianti Uba Puhu Gelong/sandbox



Jagung bose is one of the traditional dishes from Belu Regency East Nusa Tenggara province. Jagung bose means softerned corn, local community in Belu commonly called Jagung bose as etu fai solur or pounded rice. The name is similiar to the way it is made, namely corn is pounded using antan(pestle) and a mortar to remove the husk. In ancient times, Jagung Bose was a food served on big holidays. Because, to be able to cookJagung bose, it usually takes a long time and drains energy. Jagung Bose contains lots of carbohydrates because it uses corn and beans, and is usually used as subtstute for rice. Even though it uses sorn and beans, this food has a soft and tasty texture necause it is made like porridge.

History of Jagung Bose
If you look at history, the average people in East Nusa Tenggara, especially on the island of Timor, the staple food is corn, which is a thick porridge made of white corn packed with coconut milk and a mixture of red beans (called string beans or rice beans in Timor). According to tradition, the people of Timor only eat jagung bose for lunch and dinner.

How to make Jagung Bose
1. Wash the bose corn/pulut bse corn with rice beans until clean. 2. Cook for half an hour, then add the green beans that have been washed clean. Cook until completely cooked. About 45 more minutes. 3. Add the pumpkin and peanuts. Wait for five minutes, add enough coconut milk. If you want the corn to produce a lot of gravy, add a little coconut milk. 4.Use the coconut milk or don't use ccoconut milk, but wait for 15 minutes until the pumpkin and peanuts are cooked. But don't pass it on. 5. Add salt. Taste test. Add flavouring if you like. 6. Ready to eat.