The enjoyment of culinary delights and participation in traditional food preparation.

 After exploring the natural and historical attractions of Hutan Sancang, I took the opportunity to join a traditional culinary activity making Garut’s famous dodol in the traditional way together with the friendly local community.

From the start, we used a wood-fired stove as the heat source, along with wheat flour and palm sugar made from pure coconut sap. I joined in the process, stirring and kneading the mixture for a full hour without stopping an incredible effort over the hot fire.

After cooking, the dodol cannot be eaten immediately; it needs to rest for three to four hours to cool down naturally. This slow cooling process, done on banana leaves, enhances its unique aroma and flavor. The combination of wood-fire cooking and natural cooling makes Garut dodol wonderfully fragrant, sweet, and savory.

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Stay tuned for the next episode of my journey exploring the culture, nature, and history of places around the world.
And I would like to express my deepest gratitude to all the sponsors who have supported this amazing travel adventure.