Terra Madre Day is Slow Food’s annual day to promote the diversity of food traditions and production, and show how our network is using its creativity and knowledge to build a better food future.

Since 2009, each year on December 10 – Slow Food’s anniversary – food communities and Slow Food convivia around the world celebrate eating locally and sustainable local food production in hundreds of events: collective meals, community festivals, protests, workshops for children, excursions to producers and much more are held to promote local food traditions and demonstrate the Slow Food philosophy of good, clean and fair food to communities, media and decision makers.

Recently, The Omar Niode Foundation with friends and communities celebrated Terra Madre Day in Gorontalo, on the island of Sulawesi Indonesia. Themed "GORONTALO 2015 APPRECIATION OF LOCAL CORNS, we harvested local corns, and organized a round table discussion on local corns with farmers, researchers, ritual leader, chefs, restaurateurs, caterers, gardening communities, and the media. Highlights of the day were a cooking demo of binthe biluhuta (traditional corn soup) by Ibu Narti owner of Syakinah Eatery and a celebratory "corn" lunch deliciously prepared by Noor's Home Kitchen.

According to Asriani, head of the dissemination and information division of the Gorontalo Corn Information Center and Food Security Agency (BKPPIJ) there are four corn varieties known by their local names, Momala, Motorokiki, Bonia/Badia and Pulut (Binthe Pulo).

As reported by The Jakarta Post, Gorontalo corn varieties are rarely grown by local farmers due to their low harvesting volume compared to hybrid corn.  We were lucky to have the opportunity to harvest some binthe pulo (waxy corn) in a small area of BKPPIJ

A day after the corn harvesting, we had a discussion on local corn with resource persons representing farmers, researchers, government officials, communities, chefs, restaurateur and Gorontalo culture specialist.

Dr. Arifasno Napu, a nutrition expert on Gorontalo traditional food explained the nutrition benefits of consuming binthe biluhuta, Gorontalo’s traditional corn soup. Corn as the basic ingredient is a staple food and source of carbohydrates. Shrimp or fish in the soup is a source of protein while grated coconuts; a must ingredient is a source of fat. Binthe biluhuta also has basil, spring onion, and eggplants, the vegetable source of vitamins and minerals. Seasonings are up to taste and usually include: salt, chili, onions, and lime. Just looking at the ingredients we know that binthe biluhuta is refreshing, increases endurance, and prevents constipation.

Dr. Rusthamrin Akuba, a scientist at Gorontalo Polytechnic described the school’s efforts in creating instant binthe biluhuta, corn ice cream and other processed food made from corn. The key is to find a method so that the instant food does not look like too fabricated, especially since corn will lose its color if the heating process is not right.

Asriani showed some pictures about her agency’s efforts in preserving local corns. These include collaborations with farmers, local communities and high school students to preserve local corns. BKPPIJ also plant some local corns in their limited area.

As a farmer, Jemi Monoarfa is restless because the invasion of hybrid corns will certainly diminish local corns. He is very active in social media documenting the process of preserving local corns. In the meantime,

Sudirman Kono, a ritual leader in Gorontalo understands very well how local food plays a role in life cycle ceremonies, up to the pairing of certain dishes with corn and how to perfectly prepare them.

Ibu Narti, the owner of RM Syakinah, who specialized on binthe biluhuta, graciously spent some time to visit us to give a cooking demo amidst her busy eatery. An elaborate mouthwatering spread prepared by Noor’s Home Kitchen showed how corn could be used in all kinds of dishes.

Appetizer: binthe biluhuta (traditional corn soup).

Main course: nasi tumpeng (cone shaped rice and side dishes, balobinthe (corn rice), tumis jagung manis (sautéed corn with tuna), perekedede lo binthe (corn fritter) jagung, ihu tilinanga (eggplant in coconut milk), ayam iloni (iloni grilled chicken), ikan bakar siram rica (grilled fish with ground chili sauce), garo putungo (seasoned banana blossoms).

Desserts: pudding jagung (pudding with corn kernels), jagung rebus + putungo (boiled local corns with banana blossoms), kokole (traditional corn pudding with palm sugar and coconut milk).

According to Slow Food, Terra Madre Day is celebrated in an endless number of ways, from small gatherings to large events: a celebratory picnic or dinner, a film screening or concert to raise the profile of good, clean and fair food, an excursion to visit Terra Madre producers, a campaign or petition on a particular issue, food or taste education activities, a local gathering of producers, chefs, youth and others… or a combination of the above.

We are happy that Terra Madre Day 2015 in Gorontalo had a series of events that worked to promote the diversity of food traditions and production, and show how our network is using its creativity and knowledge to build a better food future.

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Images: Omar Niode Foundation, unless otherwise noted