The Omar Niode Foundation, officially formed in 2009 in memory of Omar Taraki Niode MSc. (1984-2009), is dedicated to social and educational purposes. It is a nonprofit organization working to raise awareness about the quality of education and human resources in the field of agriculture, food, and culinary arts. Some of the Foundation's programs comprise thesis scholarships, travel awards, books publication, and awareness campaigns.

Since 2010 the Omar Niode Foundation has awarded 80 modest thesis scholarships and travel awards to selected students and faculty members who carried out agriculture, food and culinary related works, mostly in Gorontalo, on the island of Sulawesi.

The Foundation publishes books on a variety of subjects, with interest on photography, agriculture, food and culinary themes. To date the Foundation has published 10 books, listing Indonesian and international contributors.

In commemorating its 5th Anniversary, the Omar Niode Foundation organized a series of events in Gorontalo. It began with religious ceremonies, Khatm (Complete Reading) of the Quran by the students of Pesantren Tahfidz Qur’an Al-Muttaqiin Taki Niode, followed by Reciting Shalawat for Prophet Muhammad PBUH by the Al-Muchlisin Group. As it is common in such rituals, the Foundation served traditional Gorontalo food.

As parts of the anniversary celebration there were four other events, geared towards the general public, ranging from Conversation on Gorontalo Food Diplomacy and Food Travel and Gorontalo Food Tasting to Interactive Radio Broadcast on Gorontalo Food at RRI Gorontalo, a branch of the National Public Radio, and a Barbecue gathering at Molotabu Beach.

The Omar Niode Foundation is a small non-profit organization, however it continues to raise public awareness in the field of agriculture, food and culinary arts, especially on Gorontalo Cuisines with hope to explore its culinary richness and benefits for local communities.

Gorontalo has distinct unique dishes, spicy and nutritious, encompassing snacks, appetizers, main course, desserts and drinks . However, in order to obtain higher benefits in terms of food diplomacy and culinary travel, we need to explore what are available and introduce them both in Indonesia and in many countries and international venues.

The Conversation on Gorontalo Food Diplomacy and Food Travel aimed at reviewing how Gorontalo food resources may play a role in food diplomacy and food tourism.

Culinary Diplomacy is using food to get along with people, to talk with people and to get to know them better. Several governments that have culinary diplomacy programs include the United States, South Korea, Malaysia, Peru, and Thailand. Supported by the Ministry of Tourism, Indonesia started its food diplomacy program more than two years ago by introducing 30 Traditional Culinary Icons.

 Images: Ministry of Tourism

Culinary Diplomacy is strongly associated with Food Tourism, defined by the World Food Travel Association (WFTA)  as: “The pursuit and enjoyment of unique and memorable food and drink experiences, both far and near.”

Various data show that the contribution of food tourism to the economy of many countries may reach 25%. According to WFTA, the food tourism industry covers 20 aspects that fall within four groups: 1) Food & Beverage (Restaurants & all food & drink service, Food & Drink Producers & Manufacturers, Food & Drink Distributors, Cooking Schools & Classes, Culinary Events, Culinary Retail & Grocery, Farms & Farmer’s Market); 2) Travel & Hospitality (Destination Marketing Organizations; Culinary tour operators, guides, packages and travel agents; Culinary lodging; Culinary Attractions; Meetings and Conventions); 3) Related Groups (Trade groups & Associations, Students & Researchers; Media, Professional services; Technology platforms, and Government); and 4) Consumers.

Local government officials attended the Conversation on Gorontalo Food Diplomacy and Food Travel from the Provincial, District and City of Gorontalo, academics, students, and related communities.

Several speakers shared their knowledge at the Conversation on Gorontalo Food Diplomacy and Food Travel, including Suzanty Sitorus on Food Photography, Rini Sartika Gustie on Gorontalo Culinary Map,   and Amanda Katili Niode on Omar Niode Foundation’s experience in promoting Gorontalo food.

The menu served for the food tasting shows a variety of colors, textures and tastes.

Snacks comprised of cara isi (Gorontalo savory cake), wapili (waffle), tobuu (boat shaped cake), aliyadala (grated cassava, shredded coconut and palm sugar), Kukisi Karawo (decorated cookies). Gohu (semi ripe papaya with vinegar). Omu (young coconut with palm sugar) and Es kacang merah (iced red beans) as refreshers.

The main meal has a range of choices: Iloni Grilled Chicken, Morongi Shredded Chicken, Sate Balanga (marinated satay cooked in a frying pan), Sambal Goreng Gorontalo (Fried chopped beef, chili and dried vermicelli), Tuna rica Bawang (Tuna with Chili & Onions), Bilenthango (Fish split topped with red chili, tomato and basil leaves), Sup Lo Hunlonthalo (traditional rich soup), Binthe Biluhuta (Gorontalo corn soup, shredded coconut and fish/shrimp), Tabu Moitomo (black rich beef soup with 30 herbs and spices), Pilitode lo-Poki Poki (eggplant with coconut milk), Pilitode lo Paku (ferns with coconut milk), Binthe lo Putungo (boiled corn with shredded coconut and banana flowers), Ilabulo (sago, chicken gizzard and egg) and Ilepao Lo Duwo (flat sago and gobies).

The event also presented Indonesia’s main culinary icon, Nasi Tumpeng Gorontalo (cone shaped turmeric rice with Gorontalo side dishes), created by Noor Sitoresmi, the Chief Representative of Omar Niode Foundation in Gorontalo.

Radio Republik Indonesia (RRI) , the State Radio Network of Indonesia that has branches all over Indonesia graciously arranged for a one-hour program where Omar Niode Foundation talked about Gorontalo culinary choices, along with Syam Terrajana, the chief editor of deGorontalo online media.

 Image: Rahman Dako

It was encouraging to receive calls from all over Gorontalo with listeners suggesting some traditional food that need to be revived as well as suggestions to promote traditional Gorontalo food by always presenting the food in all occasions and using Gorontalo name for the food.

The last event for the fifth anniversary celebration in Gorontalo was a barbeque gathering at Molotabu, a beautiful beach and a perfect spot to see the sunset. The spread include baronang bakar (grilled fish), cumi woku (squid with coconut milk and basil leaf), kakap merah goreng (fried red snapper), kua asam (sour fish soup), tilumiti lo paku (stir fried ferns), and perekedede lo duwo (gobies fritter). Snacks were roasted corn on the cobs, biyapo (pao/steamed bun filled with shredded young coconut mixed in palm sugar), apang polote (sweet steamed cakes made with rice flour, palm sugar and coconut milk), wapili (waffle). Omu, the ever-present drink, and fruit cocktails were also available.

In addition to its regular scholarships, awards and books publication programs, the Foundation’s immediate activity is to work with various communities in Gorontalo to explore the unique aspects of the province’s food and drink, including the assortment (types, ingredients and recipes), the history and the stories behind the significant food and drink.

The Omar Niode Foundation is able to run its programs for the last 5 years thanks to the generous involvements of individuals, organizations and businesses who support its cause for the benefit of agriculture, food and culinary education.

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Images: Omar Niode Foundation, unless otherwise stated.