An archipelago of 17,000 islands, Indonesia is a maritime crossroads between Europe, the Middle East and the Asia-Pacific. In centuries past, it was known as the Spice Islands — the home of nutmeg, mace and cloves. Today, it offers a diverse cuisine with many flavours, ingredients and surprises.
I spent my childhood in Manado, in North Sulawesi — the centre of trade in vanilla, cloves, nutmeg, coconut products and seafood. I can still see it all now: my grandfather’s coconut plantations set against volcanic mountains, pristine beaches skirting coral reefs. It’s a view that triggers memories of manisan pala (candied nutmeg), banana fritters and fish stews and sweetcorn fritters. Tropical seas surround Manado. We love to barbecue fish and serve it with dabu-dabu, a relish of fresh tomatoes, shallots, chillies,…
