Te’in
ikan no hahán tasi
iha Timor -Leste
Reseita ho istória sira kona-ba
tradisaun no moris loroloron nian
Cooking
fish and seafood
in Timor -Leste
Recipes and stories of
traditions and livelihoods
Agustinha Duarte
Kim Hunnam & Hampus Eriksson
Te’in
ikan no hahán tasi
iha Timor -Leste
Reseita ho istória sira kona-ba
tradisaun no moris loroloron nian
Cooking
fish and seafood
in Timor -Leste
Recipes and stories of
traditions and livelihoods
Agustinha Duarte
with Kim Hunnam & Hampus Eriksson
The Australian Centre for International Agricultural Research (ACIAR) was established in June 1982 by an
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neither endorsement of nor discrimination against any product by ACIAR.
© Australian Centre for International Agricultural Research (ACIAR) 2020
This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced
by any process without prior written permission from ACIAR, GPO Box 1571, Canberra ACT 2601, Australia,
aciar@aciar.gov.au
Duarte A., Hunnam K. and Eriksson H. 2020. Cooking fish and seafood in Timor-Leste: recipes and stories of traditions
and livelihoods (Te’in ikan no hahán tasi iha Timor-Leste: reseita ho istória sira kona-ba tradisaun no moris loroloron
nian). ACIAR Co-publication No. 031. Australian Centre for International Agricultural Research: Canberra. 156 pp.
ACIAR Co-publication No. 031 (CoP031)
ISBN 978-1-922345-67-7 (print)
ISBN 978-1-922345-68-4 (online)
Technical editing by Mary Webb
Design by anthouse.com.au
Printing by CanPrint Communications
Cover: Barbecued fish with katupa rice parcels. Photo credit: Joctan Dos Reis Lopes.
Ikan tunu ho katupa. Foto kredit: Joctan Dos Reis Lopes.
Lia maklokek
Ha’u sente onradu simu biban atu hakerek
Lia maklokek iha livru, Te’in ikan no hahán tasi
iha Timor-Leste: reseita no istória sira kona-ba
tradisaun no moris loroloron nian.
Dezde hetan ita nia indepedensia atu
besik ona ba tinan 20 liu, Timor-Leste luta
ona atu kore aan husi kiak no hamenus
númeru malnutrisaun ne’ebe aas, liuliu
ba feto no labaraik sira. Ida ne’e mak sai
problema ne’ebe kompleksu, persiza halo
asaun dezenvolvimentu sustentavel liuhosi
setór oioin inklui: agrikultura no peskas
atu bele hasa’e produsaun hahán lokál;
dezenvolvimentu infrastrutura atu bele
fasilita distribuisaun no hadi’ak sanitazen;
hadi’ak kuidadu saúde atu bele prevene
no halo tratamentu ba moras sira; no fó
edukasaun ne’ebe importansia kona-ba han
hahán ne’ebe nutritivu.
Timor-Leste iha potensia rekursu natureza
hodi fó asistensia ba hadi’ak saúde no
nutrisaun, no fó mós rendimentu ba iha
familia uma ka’in sira, liuhosi setór peskas
nian. Mellora distribuisaun no produsaun
peskas nian, no hasa’e konsiénsia kona-ba
benefisiu husi han ikan ne’ebe bele hadi’ak
moris loroloron nian ba familia sira ne’ebe
iha área kosteira nian, nomós hadi’ak ema
nia saúde iha nasaun ida ne’e. Ho esforsu no
tékniku peskas foun foin daudaun, konaba
experimenta foun ba peskas nian, halo
experimenta ba produtu ikan no hakiak
ikan, liuhosi programa Governu ho parseiru
dezenvolvimentu sira.
Livru reseita ne’e hanesan parte ida husi
esforsu sira ne’ebe temi ona iha leten.
Livru ne’e fó hanoin filafali no hanorin ita
oinsá utiliza ita nia produtu lokál no ita nia
tradisaun te’in husi beiala sira – hahán no
tradisaun ne’ebe iha valór nutrisaun no
istória orijen hun husi kedas Timor nian,
ne’ebe sei la lakon husi jerasaun ba jerasaun.
Reseita sira iha livru ida ne’e maiória uza
ingridiente lokál no mós maneira te’in ne’ebe
fasil atu halo tuir. Fó matadalan ne’ebe
útil ba familia no uma ka’in sira, nomós
restaurante sira no estudante sira.
Hanesan Timor oan ho orgullu, ha’u he’in
katak maluk Timor oan sira sei apresia no uza
livru reseita ida ne’e, atu nune’e hamutuk ita
bele hadi’ak saúde no nutrisaun iha Timor-
Leste, hahú husi ita nia familia rasik.
Dr José Ramos-Horta
iv
Foreword
I am honoured to accept the opportunity to
write the Foreword for this book, Cooking fish
and seafood in Timor-Leste: recipes and stories
of traditions and livelihoods.
Since we achieved Independence almost 20
years ago, Timor-Leste has been striving to
alleviate poverty and reduce its unacceptably
high rates of malnutrition, particularly
among women and children. These are
complex problems, requiring ongoing
efforts across multiple sectors, including:
agriculture and fisheries to increase local
food production; infrastructure development
to facilitate distribution and improve
sanitation; improved health care to treat and
prevent diseases; and education about the
importance of eating a nutritious diet.
The natural resources of Timor-Leste have
the potential to help improve health and
nutrition, and to provide household incomes.
In the fisheries sector, improvements to
fisheries production and distribution, and
increased awareness about the benefits of
eating fish, can improve the everyday lives of
households in coastal areas and the health
of people across the nation. Recent efforts
in this area include testing new fishing
techniques, experimenting with new fishbased
products and the expansion of fish
farming through programs of the Government
of Timor-Leste and its development partners.
This recipe book forms part of the efforts
mentioned above. It reminds and teaches
us how to use our local products and the
cooking traditions of our ancestors – foods
and traditions that have nutritional value,
historical origins firmly rooted in Timor-Leste,
and live on from generation to generation.
The recipes in this book use mainly local
ingredients and cooking methods that are
easy to follow. They provide a useful guide
for families and households, as well as
restaurants and students.
As a proud Timorese, I hope that my fellow
Timorese will appreciate and use this recipe
book, so that together we can improve health
and nutrition in Timor-Leste, starting with our
own families.
v
Indíse
Lia maklokek
Prefásiu
Jornada husi livru reseita ida ne’e
iv
xiii
xvi
Peskas iha Timor - Leste 1
Mapa kona-ba fatin istória sira 4
Nota esplikasaun 6
Kombinasaun temperus lokál ho abilidade foun atu kria oportunidade negósiu
ba feto sira 9
Reseita: Feto Beacou sira nia sardina azeite iha botir 12
Reseita: Ikan uut nutritivu no gostu 15
Hetan osan dollar liuhosi bosok boek ho botir plastik 19
Reseita: Boek kari 22
Husi ai parapa kosta súl to’o iha travesa restaurante Dili – viajen
husi kadiuk tahu nian 27
Reseita: Elly nia kadiuk ho saus Padang 29
Hahán tasi luxu husi restaurante simples ne’ebe iha tasi ninin 33
Reseita: Ikan kukus Mariana nian 35
Íkone hahán tasi illa Atauro nian 41
Reseita: Ikan maran ho aimanas budu 43
Reseita: Kelo nia salsa budutasi maran 46
Monitorizasaun ba aban-bainrua: feto sira garante vida moris sustentavel husi tasi 51
Reseita: Ikan tunu ho katupa no aimanas budu 54
Ikan tunu 54
Katupa (etu ne’ebe falun ho nuu tahan) 56
Aimanas budu 58
Instrusaun homan katupa 61
Ami atu bá suru boek hodi halo balixaun 73
Reseita: Kombinasaun aidila funan ho balixaun 75
Reseita: Budu matak tomate ho ipu (ikan oan lotuk) 78
Defariti no Uma Peskas iha Ililai 83
Reseita: Budu matak defariti 86
viii
Te’in ikan no hahán tasi iha Timor - Leste
Dezafia stereótipu jéneru iha Com 91
Reseita: Kurita bafa Angelo nian 94
Memória furak husi tempu ha’u sei ki’ik ho dotuwai hamudara (ikan saboko) 97
Reseita: Dotuwai hamudara (ikan saboko Viqueque nian) 99
Kontinua ho tradisaun tukir husi beiala sira 105
Reseita: Ikan tukir (iha au) 108
Garantia aihan no osan sulin tama ho hakiak ikan nila 115
Reseita: Aguasál ikan nila husi Leohitu 117
Informasaun nutrisaun nian 122
Komentáriu ikus liu 125
Agradesementu 126
Cooking fish and seafood in Timor - Leste
ix
Contents
Foreword
Preface
The journey of this recipe book
v
xiii
xvi
Fishing in Timor-Leste 1
Map of story locations 5
Explanatory notes 6
Combining local ingredients with new skills to create business opportunities
for women 9
Recipe: Beacou women’s sardines bottled in olive oil 13
Recipe: Nutritious and delicious fish powder 16
Making money by tricking shrimp with plastic bottles 19
Recipe: Shrimp curry 23
From south coast mangroves to a Dili restaurant platter – the journey of a mud crab 27
Recipe: Elly’s crab with Padang sauce 30
Sumptuous seafood from a simple beachside restaurant 33
Recipe: Mariana’s poached fish 36
The iconic seafood of Atauro Island 41
Recipe: Dried fish with chilli sauce 44
Recipe: Kelo’s dried seaweed salsa 47
Monitoring for the future: women ensuring sustainable livelihoods from the sea 51
Recipe: Barbecued fish with katupa rice parcels and chilli pickle 55
Barbecued fish 55
Katupa (rice cooked in woven palm-leaf parcels) 57
Chilli pickle 58
Katupa parcel weaving instructions 61
We’re going to catch shrimp to make balixaun 73
Recipe: Papaya flowers with balixaun (shrimp sauce) 76
Recipe: Spicy tomato salsa with ipu (tiny fish pickled in salt) 79
Defariti seaweed and the Fish House in Ililai 83
Recipe: Defariti seaweed salad 87
x
Te’in ikan no hahán tasi iha Timor - Leste
Challenging gender stereotypes in Com 91
Recipe: Angelo’s braised octopus 95
Wonderful childhood memories of dotuwai hamudara (ikan saboko or fish baked
in palm leaves) 97
Recipe: Fish baked in palm leaves (Viqueque style) 100
Continuing the ancestral tradition of cooking in bamboo (tukir) 105
Recipe: Fish baked in bamboo 110
Guaranteeing the flow of meals and income with tilapia farming 115
Recipe: Tilapia soup from Leohitu 118
Nutritional information 122
Final remarks 125
Acknowledgements 127
Cooking fish and seafood in Timor - Leste
xi
xii
Te’in ikan no hahán tasi iha Timor-Leste
Prefásiu
Livru ne’e hanesan koleksaun ida kona-ba
reseita hahán tasi nian, ne’ebe mak foti iha
Timor-Leste laran, mai husi ema ida-idak ho
ninia istória prátika rasik.
Liuhosi reseita no istória ida-idak, ita espera
bele akapta valór oioin ho eskala ki’ik ne’ebe
mai husi peskadór sira nian iha Timor-Leste
kona-ba importanisa husi ikan no peskadór
sira nian ba iha uma kain, vida moris no
ekonomia, nomós saúde no nutrisaun ba ema
Timor. Istória no reseita sira ne’e hanesan
selebrasaun kona-ba ita nia identidade lokál
no kultura tradisaun sira. Ita mós iha objetivu
ida atu fokaliza ba iha kna’ar feto no mane
nian iha setór ida ne’e hanesan peskadór sira,
vendedór ikan sira, no mós ema ne’ebe hola
parte iha prosesamentu ikan.
Ho livru ida ne’e ita espera sei kria interese
no ko’alia liu tan kona-ba ikan, hahán tasi no
peskas ba públiku tomak. Ita mós hakarak
enkoraja konsumidór sira atu te’in aihan tasi
hanesan parte husi hahán familia ne’ebe
saudavel, sosa aihan tasi lokál atu suporta
peskadór Timor sira bazeia ba vida moris,
no orgolhu ho hahán lokal no maneira
te’in, barak mak iha ligasaun kultural nian.
Ho hasae perfil ikan no peskas eskala ki’ik
hamutuk ho governo, ajensia no organizasaun
seluk, ita espera atu promove inkluzaun ba
ikan no hahán tasi iha diskusaun kona-ba
nutrisaun, seguransa alimentar no vida moris,
nomós hasae suporta, fundus, halo jestaun
ba iha setór peskas nian, tuir objetivu polítika
programa dezenvolvimentu sustentavel.
Preface
This book is a collection of seafood recipes
gathered from around Timor-Leste, each
introduced by a story about a particular
practice, species or person.
Through each recipe and story, we hope
to capture some of the diverse values
of small-scale fisheries in Timor-Leste –
the importance of fish and fisheries for
household livelihoods and the economy,
and for the health and nutrition of
Timorese people. The stories and recipes
are celebrations of local identity, culture
and traditions. We also aim to highlight the
role of both women and men in this sector,
as fishers, fish traders and fish processors.
We hope this book will generate interest
and conversations on fish, seafood and
fisheries among a wide audience. We want
to encourage consumers to cook seafood
as part of healthy family meals, buy local
seafood to support Timorese fisheriesbased
livelihoods, and have pride in local
foods and cooking methods, many of which
have cultural connections. By raising the
profile of fish and small-scale fisheries
with government, aid agencies and other
organisations, we hope to promote the
inclusion of fish and seafood in discussions
on nutrition, food security and livelihoods,
as well as increase support, funding,
policies and programs aimed at the
sustainable development and management
of the fisheries sector.
Cooking fish and seafood in Timor - Leste
xiii
xiv
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste
xv
Jornada husi livru
reseita ida ne’e
The journey of
this recipe book
Han hahán sira ne’ebe ha’u hetan iha
tempu sei ki’ik halo ha’u aumenta haksolok,
wainhira hahán sira ne’e sei bele hetan iha
tempu agora no bele fahe tutan ba ema
seluk liuhosi livru ida ne’e!
Ha’u mai husi fatin ki’ik ida iha tasi ninin iha
Viqueque, fatin ne’ebe ha’u ki’ik to’o bo’ot ho
han hahán husi tasi no lagua. Ami te’in ikan
no hahán tasi ho maneira ne’ebe simples:
tu’u ba kesak tunu iha ahi leten – ne’ebe mak
agora ema bolu barbeque; da’an ho derok
been ka ingridiente ne’ebe atu hanesan –
ne’ebe mak agora ema koñese liu ho naran
aguasal. Maibé maneira te’in ida ne’ebe mak
to’o agora laiha naran seluk mak saboko.
Bainhira ha’u sei ki’ik ida ne’e konsidera
favóritu uito’an tanba presiza tempu atu
prepara no te’in.
Prosesu hakerek livru ida ne’e tinan tolu ona.
Reseita ne’ebe mak iha fahe husi ema laran
murak sira husi feto no mane husi munísipiu
lima iha Timor-Leste. Sira fahe sira nia istória
wainhira ami dada-lia ho sira iha baraka
dalan ninin; wainhira ami monta botir atu
lasu boek, ka ami ba hamutuk meti atu foti
budutasi; no koko te’in hamutuk, ka fahe
hahán gostu ida ne’ebe foin mak ami halo.
Ida ne’e la sura ho loron no viajen sira iha
luron/estrada ne’ebe tun sa’e, treinu te’in iha
uma no, automátikamente, han barak ikan
no hahán tasi nian sira seluk ne’ebe gostu!
Reseita sira ne’e foti uito’an de’it husi
maneira barak ema nian atu haksolok ho
han ikan no hahán tasi iha Timor-Leste laran
tomak. Balun hahán íkone ne’ebe te’in ho
maneira tradisional, no balun impaktu husi
mistura hahán Portugues no Indonezia,
balun ho variedade foun ne’ebe gostu. Ha’u
espera ita bo’ot sira bele haksolok hanesan
mós ho ha’u.
Eating foods from my childhood fills me with
happiness – and even more so now that they
can be shared with others through this book!
I come from a small coastal village in
Viqueque, where I grew up eating foods
from the sea and lagoons. We cooked our
fish and seafood in simple ways: grilled on
skewers over the fire – which now people
call barbeque (barbecuing); and boiled with
lime juice or other similar ingredients – now
known by the name aguasál (a sour soup).
But one cooking method that even today
has no other name is saboko (baked in
palm leaves). This was considered a little bit
special when I was young, because it took
time to prepare and cook.
This book has been three years in the
making. The recipes presented were
generously shared by women and men
from five municipalities around Timor-Leste.
They told me their stories as we chatted at
their roadside stalls and restaurants; while
we set bottle traps for shrimp, or waded
through shallow water looking for seaweed;
and while we practised cooking together, or
shared the delicious meal we had just made.
It involved countless days travelling along
bumpy roads, practising cooking at home
and, of course, eating lots of delicious fish
and other seafood!
These recipes are just a small selection of
the many ways people enjoy eating fish
and seafood across Timor-Leste. Some
are iconic dishes cooked using traditional
techniques, others incorporate influences
from Portuguese and Indonesian cuisines,
while a few are tasty new variations. I hope
you enjoy them as much as I do.
xvi
Te’in ikan no hahán tasi iha Timor - Leste
Ikus liu ha’u espera livru ne’e sei inspira
Timor oan sira hotu, liuliu jerasaun foin sa’e
sira, atu han hahán ne’ebe saúdavel, han ikan
no aihan husi tasi barak liu, iha papél hodi
partisipa beibeik iha atividade kultural sira,
hakerek tan livru istória barak ho lian Tetun
kona-ba ita nia rai Timor-Leste, no valóriza ita
nia aihan ne’ebe mai husi ita nia rain rasik.
Finally, I hope this book will inspire
all Timorese, especially the younger
generation, to eat healthily, eat more fish
and seafood, take an active role in cultural
activities, write more books in Tetun and
about Timor-Leste, and take pride in the
food that comes from our country.
Agustinha Duarte
Agustinha (iha liman loos) hamutuk feto sira husi
suco Leohitu no sira nia aguasál ikan nila. Sira uza
máskara te’in ezemplu prátika di’ak kona-ba ijiene.
Agustinha (on right) with women from Leohitu village
and their tilapia soup. Masks are worn for hygienic
practice in food preparation.
Cooking fish and seafood in Timor - Leste
xvii
xviii Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste
xix
xx
Te’in ikan no hahán tasi iha Timor-Leste
Peskas iha
Timor - Leste
Ikan no hahán tasi fornese rekursu
esensial rendimentu no aihan nutritivu ba
familia barak iha Timor-Leste. Hamutuk
ho peskadór skala ki’ik no vendedór ikan
sira iha responsabilidade ba iha koileta
no distribuisaun produtu peskas lokál iha
teritóriu laran tomak.
Iha munísipiu parte kosteira sira, peska ho
kail no redi ho bero kose ka bero ho motór
ki’ik, hodi kaer ikan oioin, ikan sira ne’e mak
hanesan: bainar mutin, kombong, layang,
sardina, samber, bainar fatuk, fafulu no
ikan sira seluk. Iha fatin balu, peskadór sira
serbisu iha grupu ki’ik, hodi instala rumpon,
ne’ebe baibain halo husi au no ai tali, atu
bele dada ikan ki’ik no bo’ot nato’on. Iha
atividade peskas seluk bele kaer ikan la
uza bero, mak hanesan luku, no tiru ikan
ho besi kro’at, besik ahuruin iha tasi ninin,
no mós uza nere, kail no dain. Meti – kaer
ikan, kadiuk, kurita no budutasi iha ahuruin
sira wainhira tasi maran – atividade ida ne’e
mak sai importansia ba uma kain sira nia
rendimentu no aihan loroloron nian.
Iha Timor-Leste feto no mane involve direita
no indireita iha atividade peskas. Peskadór
maiória mane sira mak uza bero, enkuantu
atividade meti maiória halo husi feto no
labarik sira. Feto sira mós fó apoiu ba sira
nia aman, maun, ka katuas oan liuhosi dudu
ró sira, hadia rede sira, kaer ikan, no mós
te’in no tau matan ba labarik sira. Feto ho
mane involve hotu iha atividade fa’an ikan.
Ikan sira ne’e fa’an iha estrada ninin ba ema
sira ho transporte ba mai iha parte kosteira
ka dala ruma la’o ain de’it lori tama sai uma
ka ho bisikleta. Kuandu kaer ikan mak barak
liu entaun tenki lori ba iha sentru sidade
no kapital munísipiu sira, inklui area foho,
baibain ho motór ka kareta ki’ik/angguna.
Ikan bo’ot fa’an ida-idak, maibé ikan ki’ik
fa’an ho butuk iha meja sira iha merkadu,
ikan talin ne’ebe kesi liuhosi matan, iha vajo
aifunan tali tahan ne’ebe kesi liuhosi guerra
Fishing in
Timor - Leste
Fish and seafood provide an essential source
of income and nutritious food to many
families in Timor-Leste. Collectively, smallscale
fishers and fish traders are responsible
for harvesting and distributing local fisheries
products all around the country.
In all coastal municipalities, fishing with
lines and nets from paddle canoes or small
motorised boats is carried out to catch
a variety of fish, including short-bodied
mackerels, mackerel scads, sardines,
halfbeaks, fusiliers, unicornfish and others.
In some locations, fishers work in small
groups to deploy rumpon or fish aggregating
devices (FADs) – traditionally made from
bamboo and palm fronds – to attract schools
of small and medium pelagic fish. Other
fishing activities are carried out without
boats, such as diving and spearfishing on
nearshore reefs, and shore-based fishing
with cast nets, handlines and handheld nets.
Gleaning – collecting fish, crabs and octopus,
as well as seaweed and seagrass, on
exposed rocky reefs at low tide – is another
important fishing activity carried out for both
household food and income.
Both men and women are involved in
fisheries activities in Timor-Leste, both
directly and indirectly. Most boat-based
fishers are men, while gleaning activities are
carried out predominantly by women and
children. Women also support their fisher
fathers, husbands and brothers by helping
to launch boats, fix nets and sort catches
as well as cooking meals and looking after
children. Both men and women are involved
in selling fish.
Fish are sold in coastal villages on the
roadside to passing travellers or taken from
house to house on foot or by bicycle. Larger
catches are transported to town centres
and district capitals, including inland areas,
Cooking fish and seafood in Timor - Leste 1
no mós ho mangko ou balde. Ikan barak
liu fa’an matak de’it, maibé ikan balun tenki
tunu no balun falun ho tali tahan mak tunu
(halo saboko). Ikan restu baibain habai halo
maran ba familia sira hodi konsumu ka fa’an.
Vendedor balun uza jelu hodi ba fa’an no
rai ikan, maibé iha fatin rural barak, difisil
tebes asesu ba jelu tanba menus jeleira no
eletrisidade.
Ikan no hahan tasi sira nian nutriente
tebes – riku ho mikronutriente no proteína
ne’ebe mak importante ba labarik sira nia
dezenvolvimentu no ba saúde hotu-hotu. Ho
benefisiu sira ne’e importante tebes, liuliu
númeru maltnutrisaun ne’ebe mak nafatin
aas iha Timor-Leste. Mesmu iha esforsu
substansial ne’ebe halo daudaun atu hadia
nutrisaun iha Timor Leste, ikan no hahan
tasi dala barak ignora iha diskusaun sira
ne’e. Maioria konsumu ikan iha Timor-Leste
sei menus kompara ho nasaun vizinu sira.
Mezmu ema Timor oan barak gosta han
ikan, maibé dala ruma karun no laiha ikan
atu sosa, liuliu iha illa remotas sira.
usually by motorbike and sometimes small
truck. Large fish are sold individually, while
small fish are sold in carefully arranged piles
on market tables, in bundles tied up through
the eyes, in palm-leaf wreaths threaded
through the gills, or by bowl or bucket. Most
fish are sold fresh, but some are grilled (ikan
tunu) or baked in palm leaves (ikan saboko).
Surplus fish are often dried for family
consumption or sale. Ice is used for transport
and storage by some traders, but in many rural
areas, access to ice is difficult due to lack of
freezers or electricity.
Fish and other seafood are highly nutritious –
they are high in micronutrients and
protein essential for children’s growth and
development, as well as general health.
These benefits are particularly important in
Timor-Leste where rates of undernutrition
are still very high. While there are substantial
efforts being carried out to improve nutrition
in Timor-Leste, fish and seafood are often
left out of these discussions. As a whole, fish
2
Te’in ikan no hahán tasi iha Timor - Leste
Akikultura bele ajuda no prienxe lakuna
ida ne’e entre demanda no distribuisaun,
liuliu ba área sira ne’ebe mak dook husi tasi,
ne’ebe sei difikulta atu sosa ikan fresku husi
tasi. Liuhosi atividade hakiak ikan hanesan
ikan nila ne’ebe mak bo’ot lalais, sai hanesan
industria ne’ebe dezenvolve daudaun ona
iha Timor-Leste. Ho hadia asesu ba iha fini
ikan oan ne’ebe bo’ot lalais, uma kain barak
mak hola parte iha atividade hakiak ikan
ne’e, tanba bele hetan rendimentu iha uma
laran no mós konsumu ikan loroloron.
Hanesan nasaun ne’ebe sei dezenvolve
hela no riku soin uma kain aumenta, ema
nia konsiénsia di’ak liu tan ba iha benefísiu
nutritivu husi han ikan tanba ikan barak mak
sei iha liuhosi distribuisaun ne’ebe di’ak liu
no produsaun ne’ebe aumenta, espera katak
ema Timor barak mak sei hili atu konsumi
ikan no hahan tasi di’ak liu. Ida ne’e la’os de’it
ba hadi’ak saúde no nutrisaun, maibé mós
apoiu no haforsa vida moris peskadór sira
nian, liuhosi atividade fa’an ikan no hakiak
ikan iha ita nia rain/nasaun ida ne’e.
consumption in Timor-Leste is low compared
with neighbouring countries. While Timorese
people generally like eating fish, it can be
expensive for families to buy and is often
unavailable, particularly in inland rural areas.
Aquaculture can assist to fill this gap between
demand and supply, particularly in areas far
away from the coast where it can be difficult
to buy fresh fish from the sea. Farming fish,
such as fast-growing tilapia, is a developing
industry in Timor-Leste. With improved access
to fingerlings, more households are taking up
fish farming activities, increasing both family
fish consumption and income.
As the country develops and household wealth
increases, as people become more aware of
the nutritional benefits of eating fish and as
more fish are available through improved
supply chains and increased production,
it is hoped that more Timorese people will
choose to regularly consume fish and other
seafood. This will not only improve health and
nutrition, but also support and strengthen the
livelihoods of the many fisher, fish trader and
fish farmer households around the country.
3
Mapa kona-ba fatin istória sira
40–49
26–31
18–25
32–39
8–17
114–121
4
Te’in ikan no hahán tasi iha Timor - Leste
Map of story locations
82–89
50–71
90–95
72–81
96–103
104–113
Data: bathymetry (derived product from GEBCO 2019 Grid by OpenDEM), digital elevation
(SRTM 1 Arc-Second Global), land (Open Street Map) and Timor-Leste borders (Seeds of Life/MAF).
Cooking fish and seafood in Timor - Leste 5
Nota esplikasaun
Ingrediente sira no sasukat sira
Ingrediente fresku sira husi merkadu mak
hanesan ikan, aimanas no liis mutin ne’ebe
mai ho tipu gostu la hanesan.
Reseita sira iha livru ida ne’e hanesan
experimenta mata dalan ida kona-ba
montante oinsá atu uza grama, kopu, ka
liman, posibilidade hanesan sasukat ida
hodi hatene ninia todan ka kaman/barak
ka uitoan. Dala ruma iha tempu balun,
iha nesesariu ba halo ajustamentu ba iha
ingrediente sira ne’ebe ita ka’er iha liman.
Reseita balun dala barak uza liis mutin oioin
ne’ebe ita hetan husi to’os ka merkadu sira;
liis mean lokál atu hanesan ho liis mean
ki’ik (husi loja). Iha tipu aimanas oioin,
reseita balun uza aimanas ki’ik no balun uza
aimanas bo’ot, enkuandu iha balun la iha
eskolla, maibé husik ba ema ida-idak iha
ninia hakarak rasik.
Explanatory notes
Ingredients and measures
Fresh ingredients from the market, such
as fish, chillies and garlic, come in different
varieties, sizes and intensities of flavour.
The recipes in this book try to provide a
guide on the amount used in grams, cups,
approximate finger length or a relative
measure, such as small or large, where
possible. At times, it may be necessary
to make some adjustments based on the
ingredients you have at hand.
Some recipes use a small garlic variety
often found in Timorese gardens and
markets. Red shallots, similar to very small
red onions, are also a common feature.
And there are many types of chillies –
some recipes call for a small, hot variety,
some use a larger, milder kind, while
others do not specify, leaving it up to your
personal preference.
6
Te’in ikan no hahán tasi iha Timor - Leste
Kuantidade nutriente sira ba
kada porsi
Reseita ida-idak iha estimasaun enerjia,
proteína, bokur, karbohidratu, fibra dietétika,
kalsium, ferru, zinku no vitamina A, oferese
husi kada porsi (porsaun) hahan ne’ebe te’in,
ho kada porsi etu sekarik persija/rekere ba.
(Modo sira seluk ne’ebe sujere mak la inklui
ba kalkulasaun nutrisaun.) Persentajen husi
enerjia nutriente loroloron nian liuhosi han
aihan porsaun ida ho ninia indikasaun de’it,
tanba rekizitus nutriente iha mudansa tuir
grupu ema nian ne’ebe ho diferente.
Kada reseita deskreve mós intermus
ninia konteúdu ho aihan Proteína, aihan
Mikronutriente ka aihan Enerjia – tuir
aihan grupu tolu ne’ebe rekomenda
iha Timor-Leste tuir manúal baziku husi
Ministériu Saúde nian kona-ba dieta aihan
loroloron nian.
Atu hatene detallu liu tan kona-ba
kalkulasaun sira bele haree iha pájina rohan
husi livru ne’e (haree ‘Informasaun nutrisaun
nian’ iha pájina 122–123).
Nutrient delivery per
recommended portion size
For each recipe, the estimated energy,
protein, fat, carbohydrate, dietary fibre,
calcium, iron, zinc and vitamin A are
presented per portion of the cooked dish,
with a portion of cooked rice where specified.
(Other serving suggestions, such as vegetable
side dishes, are not included in nutritional
calculations.) The percentage of daily energy
and nutrient requirements met by eating one
portion is provided as an approximation only,
as different groups of people have different
nutrient requirements.
Each recipe is also described in terms of
containing Protein, Micronutrient and/or
Energy foods – the three food groups
recommended in Timor-Leste’s food-based
dietary guidelines to be eaten daily for a
healthy diet.
Further details on calculations are provided
at the end of the book (see ‘Nutritional
information’ on pages 122–123).
Proteína
Protein
Mikronutriente
Micronutrient
Enerjia
Energy
Naran fatin sira
Naran fatin sira ne’ebe uza ba istória
ida-idak (hanesan hatudu iha mapa)
maka aldeia ou suco ou naran fatin
baibain. Ti’tulu istória ida-idak nian fó
naran kumpletu hanesan suco – posto –
munísipiu.
Place names
Place names used in the stories (and
shown on the map) are either hamlets,
villages or other commonly used names.
The ‘header’ of each story provides the
complete location name in terms of village
(suco) – administrative post – municipality.
Cooking fish and seafood in Timor - Leste 7
8
Suco Aidaba-leten – Atabae – Bobonaro
Kombinasaun temperus
lokál ho abilidade foun atu
kria oportunidade negósiu
ba feto sira
Uma kain maiória iha komunidade aldeia
Beacou, munísipiu Bobonaro, sustenta sira
nia moris husi tasi. Baibain mane sira ho
ró ba tau redi no kail ikan iha tasi, feto sira
ba meti wainhira tasi maran, no iha loron
balun sira te’in masin. Familia balun iha mós
aktividade vida moris seluk mak hanesan
halo to’os no hakiak animal.
Peskas iha Beacou hala’o hela de’it kuaze
fulafulan iha tinan ida nia laran, maibé tipu
ba ikan ne’ebe ka’er depende tuir nia tempu.
Ikan sardina mak barak liu iha tempu udan,
wainhira bee merak husi mota Loes suli to’o
tasi. Ikan sardina mosu iha bee merak hodi
buka hahán no subar husi ikan bo’ot, depois
lakon fali iha tempu bailoro, kuandu bee
husi mota sai moos fali. Peskadór sira iha
Beacou bá buka ikan sardina ho sira nia ró
ho distánsia maizumenus kilómetru 10, besik
iha mota Loes. Tempu di’ak viajen dala ida
sira bele ka’er ikan sardina to’o ró nakonu. Sai
husi tasi, ikan sardina ne’e fa’an ba papalele
(vendedór ikan) sira no inan-feton sira ne’ebe
mak fa’an ikan fresku iha dalan ninin, ka lori
ba merkadu iha Dili ka lori ba foho hanesan
Maliana no Ermera – maibé ikan balun
sempre rai hela ba familia no viziñu sira.
Tinan hirak liu ba feto sira iha Beacou
aprende oinsá atu halo produtu foun rua husi
hahán lokál: ikan sardina ho mina azeite iha
Combining local ingredients
with new skills to create
business opportunities
for women
Most households in the small coastal
community of Beacou, Bobonaro
municipality, earn their living from the sea.
Men go out fishing by boat, while women
look for fish, crabs and seaweed at low tide,
and some days make salt. Some families
also have other livelihoods, such as growing
vegetables and farming animals.
Fishing in Beacou occurs in most months
of the year, but the type of fish caught
depends on the season. Sardines are most
abundant in the wet season, when turbid
water from the Loes River extends far out to
sea. Schools of fish come to the river plume
to feed and hide from larger fish, then leave
in the dry season when the river water flows
clear again. Fishers from Beacou travel
around 10 kilometres in their motorised
outrigger canoes to catch sardines near the
river. A good catch can fill the whole canoe.
Back on shore, sardines are sold to waiting
traders who sell the fresh fish at roadside
stalls, or take them to markets in Dili or
inland Maliana and Ermera – but some fish
are always kept aside and taken home for
family and neighbours.
A few years ago, women in Beacou learnt
how to make two new food products from
mostly local ingredients: bottled sardines
in olive oil; and a nutritious fish powder.
9
otir, no ikan uut nutritivu. Albina Tavares,
Olinda Lagur no sira nia kolega seluk kontenti
tebes atu aprende oinsá halo kombinasaun
ho rekursu sira ne’ebe mak mai husi tasi no
to’os. Ida ne’e mós di’ak tanba feto sira bele
sosa ikan iha tempu ne’ebe ikan barak los ho
folin baratu, no fa’an fali sira nia produtu iha
tempu tuir mai.
Maibé hahú ho grupu negósiu ki’ik iha
komunidade sira ne’ebe iha área rural la’os
buat ne’ebe fasil. Ezemplu: ingrediente balun
hanesan mina azeite fa’an de’it iha Dili no
karun. Feto sira koko ona uza mina nuu,
maibé infelizmente sardina nia sabór la dura.
Nune’e agora grupu ida ne’e deside halo
de’it ikan uut tanba fasil liu no la gasta osan
ka la gasta tempu barak. Ho asisténsia husi
WorldFish Timor-Leste, feto sira hahú fa’an
sira nia produtu iha supermerkadu iha Dili no
sei buka hela dalan seluk bele hanesan iha
ospitál ka fa’an ba programa merenda eskolar.
Albina Tavares, Olinda Lagur and other
friends were excited to learn how they
could combine resources from the ocean
and their gardens. It also meant the fish
could be bought when it was abundant and
cheap, and sold over a longer period.
But setting up a small business from scratch
in a rural community is not easy. Some
ingredients, like olive oil, are expensive and
only sold in Dili. The women experimented
with locally produced coconut oil, but
unfortunately it was not successful in
maintaining the flavour of the sardines. One
group has now decided to focus its efforts
on the nutritious fish powder as it is easier
and cheaper to make. With assistance
from WorldFish Timor-Leste, the group has
started to sell its product in supermarkets
in Dili and is looking for other markets,
possibly at the local hospital or school
morning tea program.
10
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 11
Reseita: Feto Beacou sira nia sardina
azeite iha botir
Reseita ida ne’e hanesan dalan
ne’ebe di’ak tebes atu halo
sardina bele dura liu. Sosa
sardina wainhira ikan barak no
baratu, no kontinua atu aproveita
han to’o tempu ramata.
Reseita ida ne’e koko ona no
adapta husi feto sira iha Beacou.
Sardina botir bele halo husi
ingrediente oioin ho gostu ne’ebe
la hanesan.
Prodúz botir 4 (mililitru 250)
Ingrediente sira
Sardina fresku
Masin
32 (maizumenus
ikan 8 kada botir)
kopu ½ (maizumenus
grama 150)
Bee kopu 4 (litru 1)
Aimanas naruk fuan 8
Liis mean
Liis mutin isin 8
ulun 4, nato’on
Mina azeite kopu 3 (mililitru 750)
(maizumenus)
Pimenta musan kanuru xá 2
Louru tahan 4
Maneira atu te’in
1. Prepara ikan sardina: ko’a sai sardina ulun no
ikun (la uza iha reseita ida ne’e), no hasai nia
laran no fase moos. Tau masin ba iha bee halo
nabeen. Hoban ikan ho bee masin durante
minutu 15 ka to’o oras ida.
2. Steriliza botir 4 ho matan: kukus botir mamuk
doku tun minutu 15 no botir matan doku tun
minutu 5 (ketaketak).
3. Fase aimanas no hasai aimanas kain sira,
Hamoos liis mean, liis mutin. Liis mean isin
ida: ko’a halo ki’ík ba parte 4.
4. Hasai sardina ne’ebe hoban ona husi bee
masin no hamaran ho tisu han ka hena moos.
5. Hamanas mina azeite iha taxu bo’ot ho kle’an
2 cm (nato’on para nalihun iha sardina leten).
Wainhira mina manas ona, tau sardina ida-ida
(labele hada husi leten) to’o torado. Wainhira
tasak ona, hasai sardina no tau iha bandeza
ne’ebe nahe ona ho tisu ka hena bikan moos.
Se taxu ki’ík liu fahe tiha sardina no sona
ketaketak (maibé la persiza troka mina foun).
6. Sona liu liis mean, liis mutin, aimanas no
pimenta musan iha taxu moos no mina
azeite moos kanuru han isin 2, to’o mamar no
morin sai.
7. Enxe botir moos ho sardina no aimanas
tempra. Uza kesak ka ai habiit ki’ík atu evita
kontaminasaun husi liman.
8. Aumenta louru tahan moos 1 ba iha kada
botir.
9. Fui tan mina azeite moos iha kada botir to’o
taka sardina no temperus sira ne’ebe enxe
ona iha botir laran no dulas taka metin.
10. Hatuur botir ne’ebe enxe ona ho sardina
ba iha fatin kukus bo’ot, no kukus durante
minutu 15 atu asegura botir matan taka metin
no preserva ikan sardina ho durasaun naruk.
12
Te’in ikan no hahán tasi iha Timor - Leste
Recipe: Beacou women’s sardines
bottled in olive oil
This recipe is a great way to make
the sardine season last longer. Buy
sardines when they are abundant
and cheap, and continue to enjoy
them after the season is over.
This recipe has been trialled and
adapted by women in Beacou.
Different ingredients could be
explored for varied flavours.
Makes 4 jars (250 mL each)
Ingredients
32 (approx. 8 fish per jar) fresh sardines
½ cup (approx. 150 g)
salt
4 cups (1 L) water
8 medium-size chillies
4 medium red onions
8 cloves garlic
3 cups (750 mL) (approx.) olive oil
2 teaspoons peppercorns
4 bay leaves
Method
1. Prepare the sardines: scale, gut, cut off
heads and tails (not used in this recipe) and
wash. Dissolve the salt in the water. Soak the
sardines in the salty water for 15 minutes to
1 hour.
2. Sterilise 4 jars with lids: steam the empty
jars upside-down in a large saucepan over
boiling water for 15 minutes; steam the lids
separately for 5 minutes.
3. Wash the chillies and remove the stalks. Peel
the onions and garlic. Cut the onions into
quarters.
4. Remove the sardines from the salty water
and dry with paper towel or a clean cloth.
5. Heat approximately 2 cm of olive oil in a
large frying pan or wok (just enough to cover
one layer of sardines). When the oil is hot,
add a single layer of sardines to the pan and
fry until crispy. Once cooked, remove the
sardines and put aside on clean paper towel
or cloth. Fry the sardines in batches (the
same oil can be used each time).
6. In a clean frying pan, lightly fry the whole
chillies, onions, garlic and peppercorns in
2 tablespoons of new olive oil until slightly
softened and fragrant.
7. Pack each sterilised jar with the sardines and
the chilli mixture. Use chopsticks or small
tongs to avoid contamination from fingers.
8. Add 1 clean bay leaf to each jar.
9. Fill the packed jars with new olive oil to cover
the sardines and tightly screw on each lid.
10. Place the filled jars in a large steamer and
steam for 15 minutes to seal the jars and
increase the shelf life of the sardines.
Cooking fish and seafood in Timor - Leste 13
Merenda Porsi 1: sardina 2
Snack 1 portion: 2 sardines
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
714 kJ 10 g 13 g 3 g 1 g 56 mg 1 mg 1 mg 7 μg
8 21 19 1 4 7 10 7 1
14
Te’in ikan no hahán tasi iha Timor - Leste
Reseita: Ikan uut nutritivu no gostu
Reseita nutritivu ikan uut
ne’ebe halo husi ikan, boek no
marungi tahan ne’ebe nakonu
ho proteína, vitamina no mineral
ne’ebe importante ba saúde no
nutrisaun. Ida ne’e bele uza atu
aumenta tan gostu (no nutriente
sira) iha sasoro, modo tasak,
sopa no modo seluk tan.
Halo grama 420 hetan falun 14
(grama 30 kada falun)
Ingrediente sira
Boek fresku grama 540
Ikan fresku (ikan
tongkol)
ulun 2, kada ikan ho
todan grama 350
(grama 700)
Kuantidade ikan fresku uza hodi hetan
ikan uut grama 100 parese la hanesan
ba ikan oin seluk.
Marungi tahan
maran
grama 50
Lena musan grama 100
Liis mean (lokál) ulun 4
Liis mutin (liis
bo’ot/loja)
isin 2
Aimanas bo’ot fuan 2
Mina kanuru han 2
Masin midar
Masin
kanuru han ½
kanuru han ½
Maneira atu te’in
1. Hamoos no da’an boek durante minutu 5.
Tau boek da’an iha bandeja, habai iha loro
durante loron ida ka to’o maran los.
2. Tunu ikan la ho temperus, bainhira tasak
hasai nia ruin no kulit, halekar ikan isin ho
garfu halo ki’ik. Tau iha bandeja depois
habai maizumenus oras 1 ka to’o la bokon
ka la belit ona. (habai to’o maran labele halo
belit)
3. Blender marungi tahan maran to’o uut.
4. Sona lena musan (labele uza mina) to’o
kinur no nia morin sai. He’in to’o malirin
oituan depois blender to’o uut.
5. Tetu boek maran ho grama 100 no blender
to’o uut.
6. Tetu ikan isin ne’ebe tunu maran ona ho
grama 100, depois blender to’o uut.
7. Hamoos liis mean, liis mutin, no aimanas
depois tetak halo ki’ik los.
8. Hamanas mina iha taxu laran depois tau liis
mutin, liis mean no aimanas to’o morin sai.
9. Kontinua hamenus ahi halo ki’ik, aumenta
marungi uut no kedok ho di’ak. Depois
tau boek uut, lena uut no ikan uut, kedok
ingrediente sira hotu to’o sai ida de’it.
10. Tau masin midar no masin. Depois kedok liu
ingrediente hotu antes hasai.
11. Suru iha bandeja laran he’in to’o malirin.
12. Enxe ikan uut iha plastik falun atu fa’an ka
rai ikan uut iha fatin ne’ebe maran (hanesan
toples) no taka metin.
Cooking fish and seafood in Timor - Leste 15
Recipe: Nutritious and delicious
fish powder
This recipe for nutritious fish
powder is made from fish,
shrimp and moringa leaves,
which are full of protein,
vitamins and minerals important
for health and nutrition. It can
be used to add flavour (and
nutrients) to sasoro (Timorese
rice porridge), vegetables, soups
and other dishes.
Makes 420 g (or 14 packets of
30 g each)
Ingredients
540 g fresh shrimp (small
variety)
2 fish, 350 g each
(700 g in total)
fresh fish (mackerel
tuna or bullet tuna)
The quantity of fresh fish required to
make 100 g of powder may vary for
other types of fish.
50 g dried moringa
leaves
100 g sesame seeds
4 red shallots
2 large cloves garlic
2 large chillies (mild heat) or
capsicum
2 tablespoons cooking oil
½ tablespoon
½ tablespoon
sugar
salt
Method
1. Wash the shrimp and cook in boiling water
for 5 minutes. Place the shrimp on a tray
in the sun for approximately 1 day or until
completely dry.
2. Grill the fish without any oil or seasoning.
Once cooked, remove bones and skin, and
break into small pieces with a fork. Place on
a tray in the sun for about 1 hour or until no
longer moist or sticky.
3. Blend the dried moringa leaves to a powder.
4. Toast the sesame seeds in a frying pan
(without oil) until lightly coloured and
aromatic. Cool, then blend to a powder.
5. Weigh 100 g of dried shrimp and blend to a
powder.
6. Weigh 100 g of grilled fish pieces and blend
to a powder.
7. Peel/wash the shallots, garlic and chillies,
then finely chop.
8. Heat the oil in a wok, add the chopped
ingredients and lightly fry until aromatic.
9. Keeping the wok over a low heat, add the
moringa powder and stir well. Then add
the shrimp powder, sesame seed powder
and fish powder, stirring well between each
addition.
10. Add the sugar and salt, then stir all
ingredients together until well mixed.
11. Scoop mixture onto a wide tray and allow
to cool.
12. Scoop the nutritious powder into small
plastic bags (for sale) or store in a dry, wellsealed
container.
16
Te’in ikan no hahán tasi iha Timor - Leste
Temperus Porsi 1: kanuru han 1 (grama 10)
Condiment 1 portion: 1 tablespoon (10 g)
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
227 kJ 6 g 3 g 1 g 1 g 58 mg 1 mg
18
Suco Rairobo – Atabae – Bobonaro
Hetan osan dollar liuhosi
bosok boek ho botir plastik
‘Boek-boek-boek-boek!’
Lian sira hanesan ne’e mak ita rona wainhira
halo viajen liuhosi Ponte Loes – inan feton no
labarik sira hakilar atu atrai no hapara kareta
no motór sira hodi sosa sira nia boek fresku.
Mota Loes hanesan baliza entre Munísipiu
Liquíça no Bobonaro. Nia parte husi mota
ki’ik balun iha Timor-Leste ne’ebe suli hela
de’it durante tinan tomak hodi fornese
bee irigasaun ba natar no suporta mós
setór importante peskas inklui boek bee
moos nian.
Iha tempu beiala sira kedas, ema Timor oan
sira hatene ona oinsá atu ka’er boek no han
boek. Uluk, sira ka’er boek atu han no mós
hanesan sasán ne’ebe sira uza hodi troka
fali ho sasan seluk (barter). Iha tempu ne’eba
sira uza ekipamentus ne’ebe sira halo ho
liman husi material lokál sira. Tempu udan,
wainhira bee merak suli husi foho leten, feto
sira kaer boek uza nere no mane sira ba tiha
uza dai iha mota ninin, no iha bailoro sira
lamas de’it iha fatuk okos tanba bee moos.
Boek hanesan rekursu importante ida ba
rendimentu uma kain ruanulu resin ne’ebe
agora hela besik iha mota Loes. Mezmu
métodu tradisional mós dala ruma sei uza,
maibé ema barak liu mak agora ka’er boek ho
uza lasu botir plastik. Lasu ida ne’e sei halo
husi botir plastiku ne’ebe ko’a fahe ba rua.
Feto balun iha botir lasu ne’e bele 100 ka to’o
iha 200.
Making money by tricking
shrimp with plastic bottles
‘Boek-boek-boek-boek!’
This is the sound you hear when you travel
across the Loes River bridge – women and
children calling out to passing cars and
motorbikes to stop and buy their freshly
caught shrimp or boek in Tetun.
The Loes River forms the border between
Liquíça and Bobonaro municipalities. It is one
of the few rivers in Timor-Leste that flows
all year round, providing rice-field irrigation
and supporting important fisheries, including
freshwater shrimp.
Timorese people have known how to catch
and eat shrimp since before the time of our
great-grandparents. In the past, shrimp were
caught for food or barter, using hand-woven
equipment made from local materials. In the
wet season, when the river water was brown
with sediment from the mountains, women
scooped up shrimp in handheld nets (nere)
and men threw cast nets (dai) in the shallows.
In the dry season, people just used their
hands, feeling around underneath rocks in the
clear water.
Shrimp are an important source of income
for the 20 or so households that now live on
the banks of the Loes River. While traditional
methods are still sometimes used, most
people use plastic bottle traps to catch shrimp.
These traps are made from two cut-off water
bottles with one put inside the other. Some
women have 100 or 200 of these bottle traps.
19
Ana Juvita mak feto ida ne’ebe kaer boek, ho
idade 38 hela besik iha área mota Loes ho
oan hamutuk na’in hitu. Nia dala barak iha
meudia la’o tun ba mota atu monta ninia
lasu. Nia hateten katak métodu ida ne’e fasil
atu aplika no la gasta tempu barak. Hatuur
botir lasu ne’ebe enxe ona hahán (nuu sos
no batar uut sona maran, ne’ebe boek gosta
han) no hanehan ho fatuk atu bee labele lori.
Hahán ne’ebe mak tau iha botir lasu laran
atrai tebes boek sira – wainhira boek tama
ona iha laran sira haksoit sai la di’ak!
Iha dadersan tuir mai, tempu atu hasa’i boek
husi botir lasu ba iha bote, depois hili balun
lori ba fa’an iha estrada no ponte leten,
balun uza ba te’in modo uma laran nian.
Osan ne’ebe hetan husi boek uza ba
nesesidade uma laran nian hanesan; sosa
hahán, ajuda oan sira nia eskola, no bele uza
ba eventu kultural ruma (fetosan–umane).
Dala ruma ema ida bele hetan osan husi
$15 to’o $20 kada loron. Maibé hanesan feto
sira hateten, ‘Moris halai tuir roda kareta no
motór ne’ebe hakat liuhosi ponte Loes’.
Ana Juvita is one of the women who catch
shrimp. She is 38 years old and lives nearby
with her seven children. Most afternoons,
she goes down to the river to set her traps.
She says the bottle traps make catching
shrimp easy and saves time. She puts a
spoonful of fried corn and coconut – which
the shrimp love to eat – into the trap. She
then places the trap in the river and holds
it down with rocks so it does not float away.
The shrimp are attracted to the food – but
once inside, they can’t escape!
Early next morning, it is time to go back to
the river and remove the shrimp from the
bottle traps. Some shrimp are taken home
for the family, but most are sold by the side of
the road.
Income from the shrimp is used for
household food and other necessities,
children’s education and as contributions to
cultural events. Sometimes one person can
earn up to US$15–20 a day. But as the women
say, ‘Life rolls along following the pattern of
cars and motorbikes across the bridge’.
20
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 21
Reseita: Boek kari
Boek bele te’in ho meius oioin.
Reseita ba boek kari gostu ne’e
mai husi mana Mariana husi
Restaurante Marlelo Beach iha Dili.
Servi ba 4
Ingrediente sira
Brinjela
Masin
fuan 1, nato’on
kanuru xá 1½
Mina kanuru han 2
Boek bandeiza nato’on 1
(grama 400)
Liis mutin isin 1
Nuu been (santan) mililitru 100
Bee kopu 1
Kari uut kanuru han ½–1
Pimenta
kanuru xá ½
Salsa tahan hun 1
Maneira atu te’in
1. Hamoos no ko’a brinjela halo kabuar, kahur
ho masin, maizumenus kanuru xá isin 1.
2. Hamanas mina kanuru han 1½ iha taxu
laran, sona liu brinjela no tau iha bikan laran.
3. Hamoos no ko’a boek nia sanak sira.
4. Hamoos no tuku rahun liis mutin.
5. Hamanas mina (kanuru han sorin) iha taxu
laran no sona liu liis mutin ne’ebe de’ut
rahun ona.
6. Hatuun nuu been ba taxu depois aumenta
ho bee kopu ida kedok to’o nakali. (Se kantal
liu, bele aumenta tan bee.)
7. Hatuun kari uut depois kedok.
8. Hatuun boek no te’in to’o minutu 2–4.
9. Kahur brinjela ne’ebe sona tiha ona
hamutuk ho boek.
10. Aumenta pimenta no masin kanuru xá ½.
11. Hasai tau iha bandeja no infeita ho salsa
tahan iha leten. Servida ho etu no modo.
22
Te’in ikan no hahán tasi iha Timor - Leste
Recipe: Shrimp curry
Shrimp can be cooked in many
different ways. This delicious
recipe for shrimp curry comes
from Mariana from Marlelo Beach
Restaurant in Bebonuk, Dili.
Serves 4
Ingredients
1 medium eggplant
1½ teaspoons
salt
2 tablespoons cooking oil
1 bowl (400 g) shrimp (or prawns)
1 clove garlic
100 mL coconut milk
1 cup water
½–1 tablespoon curry powder
½ teaspoon
pepper
1 sprig parsley
Method
1. Wash the eggplant, then cut into cubes and
sprinkle with 1 teaspoon of salt.
2. Heat 1½ tablespoons of oil in a frying pan,
lightly fry the eggplant, then put aside on a
plate.
3. Wash the shrimp and cut off legs (retain
heads, tails and shells).
4. Peel and crush the garlic.
5. Heat ½ tablespoon of oil in a frying pan and
lightly fry the garlic.
6. Add the coconut milk, then the water and
stir until boiling. (If too thick, add a little
more water.)
7. Add the curry powder and stir.
8. Add the shrimp to the coconut milk mixture
and simmer for 2–4 minutes.
9. Stir the fried eggplant into the shrimp
mixture.
10. Season with pepper and ½ teaspoon salt.
11. Dish onto a plate and decorate with parsley.
Serve with rice and vegetables.
Hahán kompleta
Main meal
Porsi 1: reseita te’in ona ¼ + etu
1 portion: ¼ cooked recipe + rice
*
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
2525 kJ 30 g 17 g 80 g 6 g 78 mg 6 mg 4 mg 7 μg
29 59 24 26 20 10 48% 34 1
*ho etu/with rice
Cooking fish and seafood in Timor - Leste 23
24
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 25
Suco Bebonuk – Dom Aleixo – Dili
26
Te’in ikan no hahán tasi iha Timor - Leste
Husi ai parapa kosta súl to’o
iha travesa restaurante Dili –
viajen husi kadiuk tahu nian
Hadomi hahán ne’ebe inspiradu tebes lori
Danny Lee, ema ne’ebe moris iha Malaysia
hodi loke ninia negósiu liuhosi Restaurante
ho naran Ocean View iha kapitál, Dili, liu tinan
19 ona. Durante ne’e, restaurante ida ne’e
oferese hahán tasi nian ne’ebe gostu tebes
ba konsumidores sira, no sosa ikan fresku,
kurita no kadiuk husi peskadór lokál sira.
Danny no ninia kaben Elly ko’alia bahasa
Indonesia ho Tetun di’ak los, no fasil ba
sira atu halo negósiasaun ho peskadór sira
oinsá mak bele simu produtu tasi nian ho
kualidade fresku no presu ne’ebe justu (halo
sira hotu kontenti). Hahán produtu tasi sira
ne’e maiória mai husi tasi Dili hanesan Tibar,
Ulmera, Hera, Metinaro no Atauro. Maibé
husi ibun ba ibun informasaun pasa lalais to’o
ba iha peskadór sira iha Welaluhu, Munísipiu
Manufahi, iha Tasi Mane, Timor-Leste. Iha
ne’eba peskadór sira ka’er kadiuk ne’ebe
ho moris no kuidadu, transporta liuhosi bis
ka motór mai Dili. Restaurante koko atu
enkoraja peskadór sira ho prátika ne’ebe
sustentabilidade atu lori de’it kadiuk ho
metade todan minimu grama 400. Maibé dala
ruma peskadór nafatin lori kadiuk ne’ebe ki’ik
liuhosi tempu dahuluk (karik ba peskadór sira
ne’ebe mai husi dook) sira nafatin sosa maibé
depois sosa sira bá hamutuk husik filafali
kadiuk sira ne’ebe sei ki’ik ba iha tasi laran.
From south coast mangroves
to a Dili restaurant platter –
the journey of a mud crab
A love of food inspired Malaysia-born Danny
Lee to open Ocean View Restaurant in the
capital, Dili, 19 years ago. Since then, the
restaurant has served delicious seafood to
its customers, sourcing its fresh fish, octopus
and mud crabs from local fishers.
Danny and his wife, Elly, speak fluent
Bahasa Indonesia and Tetun so can easily
communicate and negotiate with fishers
to purchase seafood at a fair price. Most
seafood products are sourced from coastal
fisheries around Dili, such as Tibar, Ulmera,
Hera, Metinaro and Atauro. However, word
has spread as far as the community of
Welaluhu, Manufahi municipality, on the
south coast of Timor-Leste. There, fishers
catch mud crabs which they carefully
transport live to Dili by motorbike or bus.
The restaurant tries to encourage sustainable
harvesting practices by asking fishers to only
bring crabs that have a minimum weight of
400 grams. Occasionally fishers bring smaller
crabs which the restaurant still buys the first
time (if the fisher has travelled from afar) but
then they go together to release the crabs
back into the sea.
The mud crabs are kept alive in a tank at
the restaurant until they are ordered by a
customer. Then Elly and her small team of
27
Kadiuk hirak ne’e tau moris iha tanki
iha restaurante to’o tempu ne’ebe mak
konsumudór sira hameno. Depois, Elly ho ninia
ekipa ki’ik dapur nian ho matenek hamate,
hamoos no te’in kadiuk tuir gostu kada ema
ne’ebe hameno. Ema barak gosta modo kadiuk
husi Restaurante Ocean View, liuliu ema Xina,
nomós Timor oan no bainaka sira seluk.
kitchen hands skillfully kill, clean and cook
the crabs to order. Mud crab dishes at
Ocean View Restaurant are particularly
popular with Chinese customers but
are also enjoyed by Timorese and
other guests.
28
Te’in ikan no hahán tasi iha Timor - Leste
Reseita: Elly nia kadiuk ho saus Padang
Reseita furak ida ne’e fahe husi Mana
Elly husi Restaurante Ocean View. Nia
servi modo ida ne’e hamutuk ho etu no
modo fila hanesan fore mungu moris
(toge, lian Indonesia).
Servi ba 4
Ingrediente sira
Kadiuk tahu,
tomak, nato’on
Terigu
Masin
2 (grama 450 kada kadiuk)
grama 100 (maizumenus
kopu 2 /3)
kanuru xá ½
Mina mililitru 250 (kopu 1)
+ kanuru han 3
Aimanas bo’ot fuan 3
Aimanas ki’ik fuan 2
Liis mutin isin 2
Liis mean
Kamii fuan 1
Ailia
Kinur
Salsa tahan kain 1
Liis tahan hun 1
Manutolun fuan 1
ulun 3, nato’on
Derok tahan tahan 1
isin rohan 1 cm
isin rohan 1 cm
Saus tomat kanuru han 3
Saus sambal kanuru han 2
Bee
Pimenta
Masin midar
mililitru 100 (maizumenus
kopu ½)
kanuru xá ¼
kanuru xá ¼
Maneira atu te’in
1. Oho kadiuk ho meius fera lalais ba parte
rua (liuhosi parte okos ne’ebe mamar)
ka bele hatama tudik liuhosi nia kakutak
(parte okos, fera iha klaran entre matan
sorin-sorin). Ba dahuluk fasil liu tau
kadiuk iha jeleira ka jelu masin been
durante minutu 20–40 ka to’o la book
aan ona.
2. Fase no kose moos kadiuk kulit, hasai nia
sanak no fase liu tiha fo’er sira. Depois
hasai nia kulit mahar no liman bo’ot rua
husi kadiuk isin, tau hamutuk ho nia isin
ne’ebe fera ona ba rua.
3. Kahur kadiuk ho masin no terigu. Sona
ho mina ho kuantidade maizumenus
kopu ida durante minutu 10–15. Hasai
tau iha nia fatin.
4. Hamoos no fase temperus: aimanas,
liis mutin, liis mean, kamii, ailia, kinur
blender hamutuk to’o dodok.
5. Hamoos ho didi’ak: salsa no liis tahan
depois tetak ki’ik. Kedok manutolun ida
iha manko.
6. Hamanas mina kanuru han isin 3 iha
taxu kabuar, tau tan temperus ne’ebe
blender ona, no sona to’o morin sai. Tau
tan derok tahan, mollu tomate, mollu
aimanas, no bee, kedok no hamanas to’o
nakali. Aumenta tan pimenta no masin
midar tuir ninia gostu.
7. Hatun kadiuk fila ba mai, tau tan salsa
no liis tahan ne’ebe tetak ki’ik nomós
manutolun ne’ebe kedok ona. Fila
hamutuk depois hasai, prosesu ida ne’e
lalais los no han minutu maizumenus
minutu 2–3.
8. Foti sai tau iha travesa laran no servida
hamutuk ho etu no modo toge.
Cooking fish and seafood in Timor - Leste 29
Recipe: Elly’s crab with Padang sauce
This delicious recipe was shared by
Elly from Ocean View Restaurant. She
serves this dish with rice and lightly stirfried
vegetables, such as bean sprouts.
Serves 4
Ingredients
2 whole, medium
(around 450 g each)
mud crabs
100 g (approx. 2 /3 cup) plain flour
½ teaspoon
250 mL (1 cup)
+ extra 3 tablespoons
salt
cooking oil
3 large chillies
2 small chillies
2 cloves garlic
3 medium red onions
1 candlenut
1 cm piece ginger
1 cm piece turmeric
1 large sprig parsley
1 spring onion
1 egg
1 lime leaf
3 tablespoons tomato sauce
2 tablespoons sambal
100 mL (approx. ½ cup) water
¼ teaspoon
¼ teaspoon
pepper
sugar
Method
1. Kill the crabs by swiftly cleaving in
half (through the soft underside) or
by inserting a knife through the nerve
centres (on the underside, under tail flap
and between the eyes). Preferably, first
place the crabs in a freezer or saltwater
ice slurry for 20–40 minutes, until
unresponsive.
2. Wash and scrub the crabs all over.
Discard the antennae and wash out any
dirt. Prise off the main thick shell and
separate the two large claws from the
body. Chop the main body in half.
3. Coat the crab pieces with flour and
sprinkle with salt. Fry in approximately
1 cup of hot oil for 10–15 minutes, then
put aside on a plate.
4. Wash/peel the chillies, garlic, onions,
candlenut, ginger and turmeric, and
combine in a blender until smooth.
5. Wash and finely chop the parsley and
spring onion, and lightly whisk the egg in
a bowl.
6. Heat 3 tablespoons of oil in a large
wok, add the blended ingredients and
gently fry until fragrant. Add the lime
leaf, tomato sauce, sambal and water,
stir together and bring to a simmer. Add
pepper and sugar according to taste.
7. Place the crab in the simmering sauce
and stir, add the parsley, spring onion
and egg, and gently stir together for
2–3 minutes.
8. Dish onto a plate. Serve with rice and
lightly fried bean sprouts.
30
Te’in ikan no hahán tasi iha Timor - Leste
Hahán kompleta
Main meal
Porsi 1: reseita te’in ona ¼ + etu
1 portion: ¼ cooked recipe + rice
*
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
3794 kJ 20 g 40 g 112 g 8 g 91 mg 4 mg 4 mg 114 μg
44 41 57 36 26 11 36 34 15
*ho etu/with rice
Cooking fish and seafood in Timor - Leste 31
Suco Bebonuk – Dom Aleixo – Dili
32
Te’in ikan no hahán tasi iha Timor - Leste
Hahán tasi luxu husi
restaurante simples ne’ebe
iha tasi ninin
Kada loraik, wainhira loro-matan tun
daudaun ona besik ba kalohan no nia manas
komesa menus ba daudaun, tasi ibun iha
Bebonuk mai ho aktividade moris nian,
labarik sira bilin balan tun sa’e iha tasi ninin,
duni kadiuk atu lori fila ho sira nia fatin botir
plastik, joven mane sira halai ho pár, balun
para hodi joga bola hamutuk iha tasi ibun
kotuk, aman sira tuur hodi haree ki’ik oan sira
halimar iha rai-henek, no inan sira kele hela
bebe halibur hamutuk iha fatin mahon iha ai
hun okos iha estrada ninin.
La dook husi tasi ibun, ho laloran ne’ebe
mamar, peskadór sira ho bero ki’ik hean
hale’u tasi ninin atu buka sinál sira kona-ba
ikan hobur fatin, hasai sira nia redi tau ba tasi
hodi he’in. Peskadór ida hean nia bero fila
mai tasi ibun, vendedór ikan ho sira nia balde
mosu husi baraka sira besik no la’o ba tasi
ninin ho esperansa bo’ot katak iha ikan fresku
butuk ida atu fa’an ba konsumidór sira ne’ebe
hamlaha ona ba hahán kalan nian. Bero halai
liuhosi laloran, dudu ba rai-henek no lakon
husi ema barak nia halibur atu haree liu
rezultadu husi peska nian.
Hari’i dook husi fatin ne’ebe rame,
Restaurante Marlelo Beach ho meza no
kadeira ne’ebe simples, sai fatin ne’ebe
perfeitu liu atu tuur ho serveja malirin ka
jús fresku ruma no tau matan ba prosesu
sira ne’e. Na’in ba restaurante no xefi
koziñeira mak mana Mariana, ema ne’ebe ho
Sumptuous seafood from a
simple beachside restaurant
Every afternoon, as the sun dips closer
towards the horizon and its blazing heat
begins to soften, the beach in Bebonuk
comes alive with activity. Gaggles of kids
roam the shoreline, chasing crabs to
take home in their cut-off plastic bottle
containers. Young men jog along in pairs,
some stopping to join a football game at
the back of the beach. Fathers sit watching
toddlers play in the sand; mothers with
babies gather in the shade under the
roadside trees.
Just offshore, in the gentle swell, fishers in
small dugout canoes scan the surface for
signs of schooling fish, put out their nets
and wait. One fisher turns to shore and
starts paddling back to the beach. Fish
traders with buckets emerge from nearby
huts and wander down to the water’s edge
hoping for a good pile of fresh fish to sell to
hungry evening customers. The canoe glides
through the waves, surfs onto the sand and
disappears into a crowd of people gathered
to inspect the catch.
Set back from the bustle, Marlelo Beach
Restaurant, with its simple tables and
chairs, is the perfect place to sit with a cold
beer or fresh juice and observe the goings
on. Restaurant owner and head chef is
Mariana, who politely welcomes her guests
then disappears into the kitchen to cook
up delicious seafood dishes popular with
Timorese and overseas visitors alike.
33
espeitu simu nia bainaka sira, depois lakon
ba dapur atu te’in hahán tasi ne’ebe gostu
ne’ebe ho koñesidu ba vizitante Timor oan no
estranjeiru sira.
Mariana sosa ikan tipu oioin husi peskadór
no vendedór lokál, depende ba ikan saida
mak ka’er hetan. Ikan ne’ebe diferente uza
ba menu diferente mós: sera (tenggiri) servi
hanesan tunu ka ikan kari, ikan koku uza ba
kukus ka da’an, maibé aguasál baibain halo ho
ikan kamera/tangalara ka alu alu. Fo’in daudaun
ne’e Mariana fahe nia reseita ne’e ho grupu
feto sira husi Lautém, mai iha Dili atu tuir
formasaun ho sira nia inspirasaun rasik ba sira
nia restaurante foun ne’ebe foin hari’i iha Ililai.
Mariana buys various types of fish from
the local fishers and traders, depending on
what is caught. Different fish are used for
different dishes: Spanish mackerel is served
grilled with chips or as fish curry; pomfret
and trevally are steamed or simmered;
while fish soup is often made with snapper
or barracuda. Mariana recently shared
some of these recipes with a group of
women from Lautém municipality, who
came to Dili for training and inspiration
for their own newly established beachside
restaurant in Ililai.
34
Te’in ikan no hahán tasi iha Timor - Leste
Reseita: Ikan kukus Mariana nian
Ha’u nia reseita favóritu ida ne’ebe te’in
husi mana Mariana iha ninia restaurante
tasi ibun Bebonuk, Dili, mak ikan kukus
tomak – ho ninia gostu kór oioin husi ailia,
aimanas bo’ot, no salsa ne’ebe ko’a mihis
halo ikan aumenta gostu.
Reseita ida ne’e mak di’ak liu te’in ho ikan
mutin tomak hanesan koku. Di’ak liu tan
servida ho etu no modo tahan matak fila
hanesan kankun.
Servi ba 4
Ingrediente sira
Ikan (hanesan koku)
Bee
ulun 1, nato’on,
(maizumenus
grama 660)
litru 1½ (nato’on
para taka ikan)
Masin kanuruw han 1
Ailia fresku
Aimanas bo’ot
isin 1 (hanesan
liman fuan)
fuan 2 nato’on
Salsa futun 1
Pimenta
kanuru xá ½
Mina kanuru han 1
Saus ikan
Mina lena
Saus temperus (hanesan
Maggi Sos Perasa, sutate
ka Bragg’s Liquid Aminos)
(hanesan opsaun)
kanuru xá ½
kanuru xá ½
kanuru xá ½
Maneira atu te’in
1. Hamoos no fase ikan, no ko’a halo kanek
iha parte balun (hamenus tempu te’in).
2. Tau bee iha taxu, aumenta masin no
da’an to’o nakali. Bee tenki nato’on de’it
ba taka ikan.
3. Hatun ikan iha bee nakali no da’an
durante minutu 10–15. Durante minutu
ne’e nia laran bele fila ikan dala ida ka
rua para bele tasak di’ak.
4. Hamoos no fase ailia, aimanas bo’ot no
salsa tahan. Ko’a ailia no aimanas bo’ot
naru-naruk, no salsa tahan ko’a ki’ik.
5. Hasai ikan husi taxu no tau iha bandeja.
Tempra ikan ho ailia, aimanas no salsa
ne’ebe ko’a ona, no mós pimenta.
6. Hamanas mina kanuru isin ida iha taxu
ki’ík no fakar ba ikan ne’ebe tempra ona
depois fakar tan mollu ikan, mina lena no
saus perasa (karik hakarak).
7. Prontu ona atu servida ho etu no modo.
Cooking fish and seafood in Timor - Leste 35
Recipe: Mariana’s poached fish
One of my favourite recipes cooked by
Mariana in her beachside restaurant in
Bebonuk, Dili, is whole poached fish – a
tasty and colourful dish topped with finely
sliced ginger, capsicum and parsley.
This recipe is best cooked with a whole,
white-fleshed fish, like trevally. It goes
well served with rice and a side dish of stirfried
leafy green vegetables, like kangkong
(water spinach).
Serves 4
Ingredients
1 whole, medium
(approx. 660 g)
1½ L (or enough to
just cover the fish)
fish (such as trevally)
water
1 tablespoon salt
1 finger-length piece
(approx. 6 cm)
ginger
2 medium capsicums
1 small bunch parsley
½ teaspoon
pepper
1 tablespoon cooking oil
½ teaspoon
½ teaspoon
½ teaspoon
fish sauce
sesame oil
liquid seasoning
(such as Maggi
Seasoning, soy sauce
or Bragg’s Liquid
Aminos) (optional)
Method
1. Scale, gut and wash the fish. Cut part-way
through the flesh in several places (to
reduce cooking time).
2. Put water into a large frying pan or wok,
add salt and bring to a gentle boil. The
water should be enough to just cover the
fish.
3. Place the fish in the pan and simmer for
10–15 minutes. Turn the fish once or
twice to ensure both sides cook evenly.
4. Peel the ginger and wash the capsicums
and parsley. Slice the ginger and
capsicum into long narrow strips and
roughly chop the parsley.
5. Remove the fish from the pan, place on
a serving plate and scatter the ginger,
capsicum, parsley and pepper over the
top.
6. Heat the oil in a small pan. Pour the hot
oil over the fish, followed by the fish
sauce, sesame oil and liquid seasoning (if
using).
7. Serve with rice and vegetables.
36
Te’in ikan no hahán tasi iha Timor - Leste
Hahán kompleta
Main meal
Porsi 1: reseita te’in ona ¼ + etu
1 portion: ¼ cooked recipe + rice
*
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
2223 kJ 29 g 8 g 82 g 6 g 64 mg 4 mg 2 mg 172 μg
26 58 11 27 19 8 36 17 23
*ho etu/with rice
Cooking fish and seafood in Timor - Leste 37
38
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 39
Suco Beloi & Suco Biqueli – Atauro – Dili
40
Te’in ikan no hahán tasi iha Timor - Leste
Íkone hahán tasi illa
Atauro nian
Bainhira ita temi vizita illa Atauro fila tenki
lori ikan maran no budutasi, se la’e ema
hanoin ita bá Ossu ka Baguia karik’, dehan
husi Alberto, turista lokál ne’ebe hela
iha Baucau.
Alberto ho nia familia foin mai ho ró oras
rua husi Dili to’o merkadu Beloi – baraka iha
tasi ibun kotuk rame-rame hafutar ho ikan
maran, kurita maran no budutasi fresku iha
plastik bo’ot mean. Iha ne’e, feto Atauro sira
mai kada loron Kinta no Sabadu lori sira nia
sasán la’o ain hale’u illa husi sira nia hela
fatin, la’o dala ruma to’o oras ha’at.
Paizajen illa Atauro iha foho, rai maran no
fatuk. Bee midar uito’an de’it, no atu halo
to’os susar iha tempu bailoro. Maibé Atauro
iha nia riku soin tasi laran nian hanesan
ikan no ahu ruin sira ho tipu no kor oioin.
Mezmu turizmu no luku komesa dezenvolze
ona, Atauro nia ema sira maiória sustenta
moris liuhosi peskas, hakiak animal no
halo to’os. Atividade peskas mak rekursu
rendimentu (no aihan) importante ba ema
Atauro oan sira, hodi sai koñesidu iha Timor
laran tomak tanba liuhosi sira nia matenek
nani ho exelente, luku no abilidade tiru
ikan nian.
Tinan hirak liu ba peskadór sira husi
komunidade Adara preokupa katak sira nia
rezultadu peska menus (tun). Nune’e ho
suporta husi WorldFish, komunidade sira
establese komisaun (grupu) ne’ebe inklui
feto ho mane atu jere área tasi nian uza
The iconic seafood
of Atauro Island
‘When you visit Atauro Island, you must take
home dried fish and seaweed, otherwise
people will think you’ve been to [inland] Ossu
or Baguia!’ exclaims Alberto, a local tourist
who lives in Baucau municipality.
Alberto and his family have come on the twohour
ferry ride from Dili to Beloi Market – a
bustling cluster of stalls at the back of a sandy
beach, laden with bundles of dried fish, dried
octopus and large, red plastic bags full of
fresh seaweed. Here, local Atauro women
bring their goods for sale every Thursday and
Saturday, walking across the island from their
villages up to four hours away.
Atauro Island has a dry, rugged and
mountainous landscape. Freshwater is sparse,
and gardening is difficult outside the wet
season. But there is a wealth of resources
in the surrounding ocean, with colourful
coral gardens, seagrass beds and many
species of fish. While tourism and diving
are growing industries, most Atauro people
sustain their lives by fishing, farming animals
and growing vegetables. Fishing is the main
source of income (and food) for many people,
and Atauro men and women are known
throughout Timor-Leste for their excellent
swimming, free-diving and spearfishing skills.
A few years ago, fishers in the community of
Adara were concerned that their catches were
declining. So, with support from WorldFish,
the community established a committee of
women and men to manage their marine area
41
tara bandu no monta rumpon ne’ebe hodi
halibur ikan sira. Medidas ida ne’e hatudu
rezultadu positivu tebes. Ikan hanesan
bainar ne’ebe mak ka’er iha área rumpon
fera no habai husi feto sira atu halo ikan
maran ne’ebe gostu hodi fa’an iha merkadu
Beloi no mós uza ba han iha sira nia familia
uma laran.
Feto sira iha fatin seluk, hanesan Uaruana,
involve mós iha hakiak budutasi, hahú husi
kesi budutasi nurak iha tali, depois hamoos
foer ka du’ut algae belit, antes kolleta
no prepara atu ba fa’an. Budutasi balun
fa’an ba turista lokál hanesan Alberto iha
merkadu Beloi; balun fa’an ba kooperativa
lokál sira. Dala barak fa’an la hotu no susar
ba sira atu hetan presu ne’ebe di’ak. Iha
tinan hirak liu ba orgnizasaun Empreza Di’ak
koko atu prodús budutasi maran atu fa’an
ba loja iha Dili, opsaun seluk oinsá hetan
folin ne’ebe di’ak no bele rai ho durasaun ba
tempu naruk.
using a customary protection mechanism (tara
bandu); they also installed a fish aggregating
device (FAD or rumpon). These measures
have shown positive results. Some fish caught
around the FAD, like mackerel scads and
fusiliers, are sun-dried by Adara women to
make delicious dried fish which are sold at
Beloi Market and also eaten by their families.
Women in other communities, like Uaruana,
are also involved in seaweed farming, which
starts by tying young plants onto lengths of
rope, then cleaning off sediment and epiphytic
algae, before harvesting and preparing the
product for sale. Some seaweed is sold at
Beloi Market, to local tourists like Alberto;
some is sold to local cooperatives. However,
often there is unsold product and it can be
difficult to get a good price. In the last few
years, non-profit organisation Empreza Di’ak
has tested producing dried Atauro seaweed to
sell in Dili, to demonstrate another option for
seaweed farmers – one that adds value and
has a longer shelf life.
42
Te’in ikan no hahán tasi iha Timor - Leste
Reseita: Ikan maran ho aimanas budu
Halo ikan maran, inan-feton sira iha
Adara fera tiha ikan, fase ho kuidadu, tau
masin uitoan, husik hela to’o minutu 30
depois habai iha loro (fatin habai bambu)
habai to’o loron rua, husi dadersan to’o
meudia habai loke, husi meudia to’o loraik
habai taka.
Ikan maran han gostu los ho aimanas
budu no modo da’an sira hanesan aifarina
tahan, aidila tahan no aidila funan.
Servi ba 4
Ingrediente sira
Ikan maran
ulun 4, nato’on
Mina kopu 2 /3 (mililitru 150)
Aimanas fuan 10
Derok 1
Liis mutin ki’ik (lokál) ulun 2
Sutate meer/kecap asin kopu ¼ (mililitru 60)
Maneira atu te’in
1. Fase ikan maran ho bee manas.
2. Hamanas mina iha taxu. Hatun
ikan maran ba mina fila ba-mai
maizumenus minutu ida kada sorin
depois hasa’i tau iha bikan laran.
3. Prepara aimanas budu: hamoos
no fase aimanas, liis mutin no
derok. Ko’a aimanas, derok no liis
mutin halo lotuk no ki’ik tau iha
manko ka bikan kabuar depois fui
tan sutate meer, kedok ho kanuru
to ingrediente sira nia sabór sai
ida de’it.
4. Servida ho etu no modo tahan da’an
kahur sira hanesan: aifarina tahan,
hudi dubun no aidila funan.
Cooking fish and seafood in Timor - Leste 43
Recipe: Dried fish with chilli sauce
To make dried fish, the women in
Adara slice the fish lengthways, wash
them thoroughly, sprinkle with salt,
then leave for half an hour. The salted
fish are then placed on a bamboo
drying rack and allowed to dry for two
days, flesh-side up in the morning and
skin-side up in the afternoon.
Dried fish are delicious eaten
with spicy chilli sauce and boiled
vegetables, such as cassava leaves,
papaya leaves and papaya flowers.
Serves 4
Ingredients
4 whole, medium dried fish
2 /3 cup (150 mL) cooking oil
Method
1. Wash the dried fish in hot water.
2. Heat the oil in a frying pan. Place
the fish in the hot oil and fry for
approximately 1 minute on each side.
Remove from the pan and put aside on
a plate.
3. Prepare the chilli sauce: wash the
chillies and lime, and separate and
peel the garlic cloves. Chop the chillies,
garlic and lime (whole fruit, including
peel) into small pieces and put in a
small bowl. Add the soy sauce and stir
with a spoon until the flavours are well
mixed.
4. Serve with rice and mixed boiled
vegetables, such as cassava leaves,
banana flowers and papaya flowers.
10 large chillies (mild to medium
heat)
1 lime
2 bulbs garlic (small variety)
¼ cup (60 mL)
soy sauce
Hahán kompleta
Main meal
Porsi 1: reseita te’in ona ¼ + etu
1 portion: ¼ cooked recipe + rice
*
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
3630 kJ 44 g 40 g 79 g 6 g 1150 mg 6 mg 6 mg 95 μg
42 87 57 26 19 144 51 51 13
*ho etu/with rice
44
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 45
Reseita: Kelo nia salsa budutasi maran
Budutasi maran halo husi budutasi
fresku Atauro nian, prodús no fa’an
husi organizasaun Empreza Di’ak iha
loja supermerkadu Dili. Halo budutasi
maran: fase budu tasi fresku ho bee
dala rua, hatama iha kaixote depois
taka ho plastik mutin mahar, husik hela
iha loro to’o nia kór sai kamutis. Depois
hasai fase tan dala ida ho bee morna no
hamaran fali antes hatama iha tenda
plastik laran no haba’i durante loron ida
ka rua depois bele ona ba fa’an.
Uza budutasi maran oioin hodi halo
sopa, salada, snek no sobremeza
(pudín). Reseita ida ne’e kria husi
Kuziñeiru Kelo husi Agora Food Studio
iha Dili, ne’ebe gostu no koñesidu ho
inovativu uza produtu lokál Timor.
Serve ba 4, hanesan halo kumpleta
modo/budu
Ingrediente sira
Budu tasi maran grama 65
Liis mutin (lokál) isin 8
Liis mean (lokál) ulun 8
Aimanas fuan 6
Lengkuas
Ailia (lokál)
Du’ut morin kain 2
Tomate fuan 2
Derok tahan 2
Maneira atu te’in
isin 2 (hanesan liman
fuan 2 /3 ka 4 cm)
isin 1 (hanesan liman
fuan 2 /3 ka 4 cm)
1. Fase budutasi maran ho bee malirin.
2. Hamoos, fase no ko’a liis, aimanas,
lengkuas, ailia, du’ut morin, tomate
no derok tahan koa ki’ik hotu.
3. Nono bee to’o nakali, hatun budutasi
maran to’o mamar.
4. Foti sai budutasi fase filafali ho bee
moos no ko’a ki’ik.
5. Kahur ho temperus sira hotu.
6. Servida ho batar da’an.
46
Te’in ikan no hahán tasi iha Timor - Leste
Recipe: Kelo’s dried seaweed salsa
Dried seaweed made from fresh
Atauro seaweed is produced
and sold by Empreza Di’ak in Dili
supermarkets. To make the dried
product, the fresh seaweed is
washed with water twice, placed
inside a crate, then covered with
thick plastic sheeting and left in
the sun until its colour fades. The
seaweed is then washed again in
warm water and allowed to dry
before being placed inside a solar
drying tent. The seaweed is sundried
for one or two days, then
packaged, ready to sell.
Different varieties of dried
seaweed can be used to
make soups, salads, snacks
and desserts. This recipe was
created by Chef Kelo from Agora
Food Studio in Dili, known for
its delicious and innovative
dishes made using local
Timorese produce.
Serves 4, as a side dish
Ingredients
65 g dried seaweed
8 cloves garlic (small variety)
8 red shallots
6 chillies
2 pieces ( 2 /3 finger length
or 4 cm each)
1 piece ( 2 /3 finger-length
or 4 cm)
galangal
ginger (local variety)
2 stems lemongrass
2 tomatoes
2 lime leaves
Method
1. Wash the dried seaweed with cold water.
2. Peel/wash the garlic, shallots, chillies,
galangal, ginger, lemongrass, tomatoes and
lime leaves, and slice into small pieces.
3. Place the seaweed in a saucepan of boiling
water and boil until soft.
4. Drain the seaweed, rinse with clean water
and chop into pieces.
5. Mix the seaweed with the other chopped
ingredients.
6. Serve with batar daan (traditional dish made
from boiled corn).
Modo
Side dish
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
Porsi 1: reseita ¼
1 portion: ¼ recipe
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
379 kJ 4 g 1 g 13 g 8 g 85 mg 2 mg 1 mg 70 μg
4 7 1 4 26 11 15 8 9
Cooking fish and seafood in Timor - Leste 47
48
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 49
50
Suco Uma Kaduak – Laclo – Manatuto
Te’in ikan no hahán tasi iha Timor - Leste
Monitorizasaun ba abanbainrua:
feto sira garante vida
moris sustentavel husi tasi
Familia uma kain sira iha Behau, Munísipiu
Manatuto, hetan rendimentu importante
tebes liuhosi ikan – ida ne’e la’os husi peska
no fa’an ikan fresku de’it, maibé mós liuhosi
baraka katupa no ikan tunu ne’ebe fa’an ba
pasajeirus sira ne’ebe liu ba mai.
Tinan hirak liu ba, Rosa da Cunha ho ninia
familia hari’i baraka ba katupa no ikan, ho
osan montante ki’ik ne’ebe impresta husi
banku. Liuhosi sira nia serbisu maka’as,
agora sira iha ona negósiu ki’ik ne’ebe fó
rendimentu di’ak no susesu tebes, maski
fo’in daudaun osan tama menus tanba
konstrusaun estrada. Rosa nia kaben ema
peskadór, Rosa baibain tunu no fa’an ikan
ne’ebe kaer husi nia kaben. Iha tempu balun
tasi la di’ak ka ikan la iha, entaun nia sosa ikan
jeleira husi loja atu kontinua fa’an – maibé nia
sempre onestu ba konsumidór sira para sira
bele hili rasik ikan ne’ebe sira gosta liu.
Esperiénsia hatudu katak sira nia rendimentu
depende ba rekursu tasi nian, ho konsiénsia
no perkupasaun tomak husi komunidade no
lider komunitaria sira Behau hakbesik aan
ba iha organizasaun Blue Ventures atu bele
ajuda sira oinsá mak bele jere sira nia tasi.
Hafoin diskute kona-ba opsaun oioin sira
ne’e, depois membru komunidade sira hili
hodi proteje no tara bandu ba área tasi sira
nian. Prosesu atividade ida ne’e akompaña
husi Blue Ventures liuhosi treinamentu ba
Monitoring for the future:
women ensuring sustainable
livelihoods from the sea
Fish provide essential income to families
in Behau community in Manatuto
municipality – not only through fishing and
fresh fish sales, but also from roadside
stalls selling barbecued fish and katupa (rice
cooked in small, woven palm-leaf parcels) to
passing travellers.
A few years ago, Rosa da Cunha and her
family set up a barbecued fish stall with a
small amount of money borrowed from
the bank. Through their daily hard work,
they now have a successful small business
which provides a good income, although
recent roadworks have impacted earnings.
Rosa’s husband is a fisher and she usually
barbecues and sells the fish that he catches.
When the sea is too rough or local fish are
not available, she buys frozen fish from the
store in order to continue trading – but she
is always honest with her customers so they
can choose the type of fish they prefer.
Aware of their reliance on marine resources
and amid growing concerns about
declining fish stocks, community leaders
in Behau approached marine conservation
organisation Blue Ventures to help work out
how to best manage their fisheries. After
discussing various options, the community
decided to protect part of their coastal
reef area using tara bandu (customary
law). Alongside this process, Blue Ventures
51
grupu feto sira atu halo monitorizasaun ba
rezultadu peskas nian.
Maria Jose da Cunha mak membru voluntaria
ida husi ekipa foun monitorizasaun peskas
nian. Nia ema Behau (ho idade 25), moris no
bo’ot iha ne’eba, tanba ne’e nia hatene di’ak liu
rekursu importansia tasi ba ninia komunidade.
Nia espresa ninia sentimentu: ‘Wainhira
peskadór sira fila husi tasi lori ikan barak, sira
hotu kontenti, familia kontenti, no ha’u mós
kontenti, maibé se sira fila ho liman mamuk,
halo ema hotu triste. Ha’u nia mensajen no
esperansa bo’ot ba komunidade sira: hamutuk
ho peskadór sira kuidadu no tau matan lisuk
ba área ne’ebe aplika hela ho tara bandu para
wainhira to’o tempu atu loke bele fó rezultadu
ne’ebe di’ak no halo ema hotu kontenti’.
provided training to a group of local
women that monitor fishers’ landings.
Maria Jose da Cunha is one of the volunteer
members of the new fisheries monitoring
team. She is 25 years old and has lived
in Behau all her life, so knows well the
importance of marine resources for her
community. As she explains: ‘When the
fishers return from the sea with lots of fish,
they are happy, families are happy and I
am happy too. But when they return with
empty boats, everyone is disappointed. My
message and strong hope is that together
the fishers and us can watch over and look
after the area that has been designated
tara bandu, so that when the time comes
to open it again for fishing, it can provide
good catches which make everyone happy’.
52
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 53
Reseita: Ikan tunu ho katupa no
aimanas budu
Ikan tunu no katupa mak hahán baibain ne’ebe ita sempre sosa wainhira viajen iha dalan
parte tasi ninin iha Timor-Leste. Ikan tunu no aimanas labele haketak malu, se wainhira
han ikan tunu laiha aimanas ne’e la gostu liu!
Ikan tunu
Baraka ikan no katupa fa’an ikan oioin
iha Timor-Leste maibé depende ba
ikan ne’ebe peskadór ka’er, inklui
bainar (familia Caesionidae), kombong
layang (Decapterus spp.), bainar
mutin (Rastrelliger spp.) no ikan ahu
ruin sira hanesan fafulu no kafir
(familia Acanthuridae). Iha fatin balu,
ikan ki’ik hanesan samber (familia
Hemiramphidae) no sardina (Sardinella
spp.) mós fa’an barak.
Reseita ida ne’e fahe husi Rosa da
Cunha-ne’ebe mak na’in ba baraka ikan
tunu iha Behau.
Serve ba 4
Ingrediente sira
Ikan
ulun 4, nato’on
Masin kanuru xá 1
Maneira atu te’in
1. Prepara sunu ahi anar halo manas.
2. Fase no hamoos ikan depois ko’a kanek
iha ikan isin balun (hamenus tempu
te’in).
3. Kahur ho masin.
4. Hamoos aimanas, liis mutin no kinur.
De’ut rahun depois kahur ho mina no
pimenta.
5. Tunu uza redi/arame tau iha ahi klaak
leten, iha alternativu seluk bele mós tuu
ho kesak depois tunu ho ahi klaak iha
arame leten (ne’ebe luan).
6. Fila ba-mai no haree tutuir kuandu
maran ona kose ho mollu ne’ebe de’ut
ona.
7. Husik hela iha ahi leten to’o minutu 1–2
depois hasai no servida.
Aimanas fuan 4
Liis mutin isin 4
Kinur
Pimenta
oituan (¼ liman fuan)
kanuru xá ½
Mina kanuru han 1
54
Te’in ikan no hahán tasi iha Timor - Leste
Recipe: Barbecued fish with katupa rice
parcels and chilli pickle
Barbecued fish and katupa (rice cooked in small, woven palm-leaf parcels) is the most
common meal available to buy when travelling along coastal roads in Timor-Leste.
And it would not be complete (or as delicious) without the addition of Timorese aimanas
or chilli pickle!
Barbecued fish
Fish and katupa stalls in Timor-Leste sell
a variety of fish depending on availability,
including fusiliers (Caesionidae family),
mackerel scads (Decapterus spp.), small
mackerels (Rastrelliger spp.) and various
reef fish like unicornfish and surgeonfish
(Acanthuridae family). In some
locations, smaller fish like halfbeaks
(Hemiramphidae family) and sardines
(Sardinella spp.) are also popular.
This recipe was shared by Rosa de
Cunha, who owns a fish and katupa stall
in Behau.
Serves 4
Ingredients
4 medium fish
1 teaspoon salt
4 chillies
Method
1. Make a fire to create hot coals.
2. Scale, gut and wash the fish. Cut part-way
through the flesh in several places (to
reduce cooking time).
3. Sprinkle with salt.
4. Wash the chillies, and peel the garlic and
turmeric. Crush together to form a paste,
add pepper and mix with oil.
5. Grill the fish on a wire rack suspended
above the hot coals. Alternatively, insert a
skewer through the fish lengthways and
rest above the coals on supports.
6. Turn the fish to grill both sides. Once
browned and almost cooked, brush each
side with seasoning oil.
7. Grill for a further 1–2 minutes, then
remove from the heat and serve.
4 cloves garlic
1 small piece (1–2 cm long) turmeric
½ teaspoon
pepper
1 tablespoon cooking oil
Cooking fish and seafood in Timor - Leste 55
Katupa etu ne’ebe falun ho nuu tahan
Iha Timor-Leste katupa halo ho maneira
oioin. Reseita ida ne’e halo tuir maneira
tradisional, tuir katupa ne’ebe baibain
ha’u nia familia sira iha Viqueque halo.
Halo katupa 16 (nato’on ba 4)
Ingrediente sira
Nuu maran nuu fuan 1
Kinur
Liis mutin ki’ik isin 4
Liis mean
Foos
Masin
liman fuan ½
(maizumenus
3 cm)
ulun 4, nato’on
kopu 2½
kanuru han 1½
Pimenta kanuru xá 1
Katupa homan mamuk (haree
instrusaun iha pájina 61–69)
16
Maneira atu te’in
1. Prepara koi nuu no kinur, depois
kumu hasai been, no rai ho kuidadu.
2. Hamoos no ko’a/tetak liis mean ho
mutin halo ki’ik lotuk.
3. Hamoos no fase foos.
4. Kahur foos hamutuk ho nuu no kinur
been, liis mutin, liis mean, masin
no pimenta, no husik hela durante
minutu 20–30.
5. Enxe ingrediente sira iha katupa
homan: loke katupa halo kuak oituan/
nato’on para bele enxe ingridiente
to’o klaran de’it – labele halo nakonu,
depois taka fali.
6. Prepara sanan bo’ot ida: tau uluk nuu
no kinur sos depois hatun katupa, fui
tan bee no taka metin sanan matan.
7. Hatuur sanan iha ahi matan no sunu
ahi, da’an katupa durante minutu 40
ka to’o oras ida.
8. Depois tasak hasai katupa husi sanan
no hamoos nuu sos, rai iha lafatik
laran ka tara sa’e iha fatin ruma para
malirin lalais.
9. Servida ho ikan tunu no aimanas.
56
Te’in ikan no hahán tasi iha Timor - Leste
Katupa rice cooked in woven
palm-leaf parcels
There are various ways of cooking
katupa in Timor-Leste. This recipe
is based on the traditional method
usually followed by my family in
Viqueque municipality.
Makes 16 katupa
(enough to serve 4)
Ingredients
1 coconut (brown)
½ finger-length
piece (approx.
3 cm)
turmeric
4 cloves garlic (small variety)
4 medium red onions
2½ cups
1½ tablespoon
rice
salt
1 teaspoon pepper
16 empty katupa parcels (see
weaving instructions on
pages 61–69)
Method
1. Grate the coconut and turmeric and
squeeze together to extract the liquid. Keep
both liquid and solids.
2. Peel and finely chop the garlic and onions.
3. Pick over the rice and rinse.
4. Mix the rice with the coconut and turmeric
liquid, garlic, onions, salt and pepper, and
leave for 20–30 minutes.
5. Hold an empty katupa parcel slightly open
with the loose strands pointing upwards,
and half-fill with the rice mixture. Do not
overfill or the rice will not cook properly.
Weave each parcel closed using the loose
ends of the strands, following the weave of
the parcel.
6. In a large saucepan, first add the grated
coconut and turmeric (solids), then place
the filled katupa on top. Fill with water and
close the lid.
7. Place the saucepan in the fireplace and
build up the fire (or cook over a medium
heat on the stove). Boil the katupa for 40
minutes to 1 hour.
8. Remove the katupa from the saucepan,
wipe off the grated coconut and place in a
flat basket or hang up to cool quickly.
9. Serve with the barbecued fish and chilli
pickle (aimanas).
Cooking fish and seafood in Timor - Leste 57
Aimanas budu
Chilli pickle
Iha reseita formuláriu simples ida ne’e,
aimanas budu halo husi aimanas no
masin, aumenta tan ho ingridiente sira
seluk depende ba tempu ka ingridiente
saida mak sira iha, iha to’os laran. Reseita
ida ne’e mai husi Uma Peska Inan feton-
Ililai munísipiu Lautém, ema ne’ebe
baibain uza derok ka bilimbi fuan hodi
halo aimanas.
Prepara halo aimanas toples 1
(maizumenus litru 1)
Ingrediente sira
Aimanas
Bilimbi (bele mós uza
derok ho fuan 20)
plastik masin midar
kg 1 nian 1
fuan 40
Liis mutin ki’ik ulun 7
Masin kanuru han 6
Maneira atu budu aimanas
1. Fase no hamoos aimanas, liis, bilimbi no
hasai hotu kain sira. Loke fahe liis mutin isin.
2. Uza fatuk ka lesu ho alu hodi de’ut aimanas,
liis mutin ho masin ka uza blender de’it.
3. Ko’a bilimbi halo ki’ik-ki’ik depois budu
hamutuk ho aimanas, liis no masin ne’ebe
de’ut/blender ona.
4. Rai iha toples ka masa, taka metin nia matan.
5. Budu hela mínimu to’o loron ida antes han.
In its simplest form, aimanas or chilli
pickle is made from chillies and salt.
The addition of other ingredients
depends on what is in season or
available in people’s gardens. This
recipe comes from the Fish House
women in Ililai, Lautém municipality,
who usually use either limes or
bilimbi fruit to make their aimanas.
Makes 1 large jar (approx. 1 L)
Ingredients
4½ cups
chillies
40 bilimbi fruit (or substitute
20 small limes)
7 bulbs garlic (small variety)
6 tablespoons salt
Method
1. Wash the chillies and bilimbi, and
remove any stalks. Separate and peel
the garlic cloves.
2. Crush the chillies, garlic and salt
together with a stone mortar and
pestle, or roughly chop in a blender.
3. Chop the bilimbi (whole fruit) into
small pieces and combine with the
chilli mixture.
4. Scoop into a plastic container or glass
jar and tightly close the lid.
5. Leave for at least 1 day before eating.
Hahán kompleta Porsi 1: ikan 1, katupa 4 + aimanas kanuru han 2
Main meal
1 portion: 1 fish, 4 katupa + 2 tablespoons chilli pickle
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
3160 kJ 34 g 17 g 110 g 11 g 148 mg 6 mg 3 mg 166 μg
36 67 25 35 36 18 48 27 22
58
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 59
60
Te’in ikan no hahán tasi iha Timor - Leste
Instrusaun
homan katupa
Baibain uza nuu tahan nurak ba homan.
Iha modelu katupa oioin – katupa balu
tenki uza tudik mak ko’a bainhira atu
han, no balun bele kore ho liman de’it.
Iha ne’e maneira oin rua oinsá atu
homan katupa.
Material sira
Katupa parcel
weaving instructions
Katupa are woven using young coconut
leaves. There are many different styles of
parcels – some types should be cut open
with a knife once cooked, while others can
be opened by unweaving a few strands.
Here are two ways of weaving katupa.
Materials
Nuu tahan nurak
ida bele homan
katupa fuan ida
nuu tahan nurak (kinur
no mamar foin hatun
husi nia hun)
1 leaf per
katupa
parcel
young coconut leaves (ideally the
soft yellow leaves from a new
centre frond which has not opened)
Atu prepara nuu tahan ba homan, hasai
nia kesak (atu forma tahan rua) no hadia
nia hun rua ne’e. Kuidadu nia, para tahan
rua ne’e konektu nafatin iha nia hun.
To prepare the leaf for weaving, remove
the rib (to form two leaf strands) and
trim both ends. Keep the two strands
connected at the stalk end.
Cooking fish and seafood in Timor - Leste 61
Homan katupa ho
modelu okos tetuk:
To make a flat-bottomed
katupa parcel:
1. Tau sa’e nuu tahan iha ita nia
liman karuk, ho nuu tahan
rohan konektu ba parte leten
no nuu tahan husik tara aan
iha ita nia liman sor-sorin
(foto 1.1).
1. Place the leaf over your left
hand, with the connected
stalk end at the top and
the loose strands hanging
down either side of your
hand (photo 1.1).
1.1
2. Foti nuu tahan husi ita nia
liman (tahan A) ba iha ita nia
liman fuan ki’ik, depois bobar
nuu tahan husi liman fuan
ki’ik kotuk, no ba fali leten, iha
ita nia liman laran (1.2) falun
iha homan kotuk. Kaer metin
iha fatin ho ita nia liman fuan
bo’ot.
2. Take the strand on the
palm of your hand (strand
A) towards your little finger,
then wrap it around the
back strand, and back up
across itself on your palm
(1.2). Hold it in place with
your thumb.
1.2
3. Foti nuu tahan seluk (tahan
B, ne’ebe tabele los ba kraik)
no dulas ba los to’o iha ita nia
liman fuan ki’ik nia sorin (1.3).
Depois, hases nuu tahan A,
falun iha ita nia liman kotuk
hanesan diágonal (1.4), no
filafali ba ita nia liman laran
hodi nune’e liuhosi nuu tahan
sira ne’ebe konektu iha lidun
ne’ebe besik liu ita nia liman
fukun no forma ‘X’ ho nuu
tahan A (1.5). Kaer iha nia
fatin ho ita nia liman fuan
bo’ot.
3. Take the other strand
(strand B, which is hanging
straight down) and twist
it over to the right so it
lays alongside your little
finger (1.3). Then, avoiding
strand A, wrap it over the
back of your hand on a
diagonal (1.4), and back
over your palm so passes
the connected stalk on the
side closest to your wrist
and forms an ‘X’ with strand
A (1.5). Hold it in place with
your thumb.
1.3
1.4
1.5
4. Agora ita persiza homan nuu
tahan ida ne’e (B) ba iha ita
nia liman fuan ki’ik: kontinua
nafatin ho forma ‘X’ iha nuu
tahan A nia leten, kesi iha
siklu nia okos ho toba los
iha ita nia liman laran, hasai
husi ita nia liman fuan ki’ik no
dada filafali (1.6).
4. You now need to weave this
strand (B) towards your little
finger: keeping it crossed
over strand A, thread it
under the loop lying straight
down across your palm, so
it comes out near your little
finger, and pull it through
(1.6).
1.6
62
Te’in ikan no hahán tasi iha Timor - Leste
5. Foti nuu tahan seluk (A; iha
ita nia liman leten) ba ita nia
liman kotuk (rai iha lidun
nuu tahan ne’ebe besik liu ita
nia liman fuan tutun) ba ita
nia liman kotuk leten (rai iha
lidun nuu tahan ne’ebe besik
liu ita nia liman fuan tutun)
no kesi diágonal ba iha ita
nia liman fuan ki’ik nia hun:
foti iha siklu dahuluk (atu
forma X) no iha siklu okos los
(ne’ebe konektu iha klaran;
1.7) no dada sai nuu tahan
husi liman fuan ki’ik nia hun.
6. Foti nuu tahan ne’ebe
hanesan (A), halo siklu iha ita
nia liman oin (1.8) no kesi iha
siklu leten ne’ebe besik ho ita
nia liman fuan bo’ot, depois
iha siklu tuir mai (1.9).
5. Take the other strand (A;
at the top of your hand)
over to the back of your
hand (keeping it on the side
of the stalk nearest your
fingertips), and weave it on
a diagonal towards the base
of your little finger: take it
over the first loop (to form
an ‘X’) and under the straight
loop (the one connected
to the stalk; 1.7) and pull it
through. The strand should
come out near the base of
your little finger on the back
of your hand.
6. Take the same strand (A),
bring it around the front of
your hand (1.8) and weave it
over the loop nearest your
thumb and then under the
next loop (connected to the
stalk; 1.9).
1.7
1.8
1.9
7. Foti nuu tahan seluk (B; besik
liman fuan ki’ik) ba iha ita nia
liman kotuk kesi diágonal ba
iha ita nia liman fuan bo’ot
nia hun: iha siklu dahuluk
leten (1.10) no iha siklu tuir
mai iha okos (1.11).
7. Take the other strand (B;
near your little finger) to
the back of your hand and
weave it on a diagonal
towards the base of your
thumb: over the first loop
(1.10) and under the next
loop (connected to the
stalk; 1.11).
1.10
1.11
Cooking fish and seafood in Timor - Leste 63
8. Foti nuu tahan ne’ebe
hanesan (B) ba iha ita nia
liman oin, no kesi ba okos
liuhosi ita nia liman laran
hanesan diágonal ba iha ita
nia liman fuan ki’ik, iha siklu
dahuluk leten no siklu daruak
ba okos, to’o iha siklu ne’ebe
bele konektu ba iha nuu tahan
klaran, ho nuu tahan tutun
husik ba iha okos (1.12). Tuir
siklu ne’ebe konektu ho nuu
tahan klaran ba okos no kesi
nuu tahan (B) liuhosi siklu
parte okos (1.13).
9. Foti nuu tahan seluk (A) no
kesi iha ita nia liman kotuk ho
diágonal ba iha ita nia liman
fuan ki’ik nia hun: iha siklu
dahuluk leten, no iha siklu
daruak okos, to’o iha siklu
leten ne’ebe konektu ba nuu
tahan klaran (1.14). Tuir siklu
ida ne’e ba okos no kesi nuu
tahan (A) liuhosi siklu parte
okos nian (1.15).
8. Take the same strand (B) to
the front of your hand and
weave it down across your
palm on a diagonal towards
your little finger: over the
first loop and under the
second loop, so it lies on top
of the loop connected to
the stalk, with the loose end
pointing downwards (1.12).
Follow this stalk-connected
loop down and weave the
strand (B) through the loop
at the bottom (1.13).
9. Take the other strand (A)
and weave it down the back
of your hand on a diagonal
towards the base of your
little finger: over the first
loop and under the second
loop so it lies on top of
the loop connected to the
stalk (1.14). Follow this loop
down and weave the strand
(A) through the loop at the
bottom (1.15).
1.12
1.13
1.14
1.15
10. Husik homan ho kuidadu husi
ita nia liman (1.16) no hadulas
to’o iha 180° hodi nune’e nuu
tahan rua ne’e longra hasoru/
se ba leten. Doko neneik
nuu tahan homan atu enxe
liuhosi kuak ne’ebe husik hela
husi ita nia liman. Agora kaer
hamutuk nuu tahan ne’ebe
longra (ba kotuk labele bobar,
no husik hela homan tabele
to’o lidun seluk longra hasoru
ita, no lidun seluk hasoru
dook husi ita. Muda nuu tahan
ba oin ba los to’o nuu tahan
rua iha fatin hanesan. Agora
ita sei haree fatin rua ne’ebe
mak la homan (iha lidun idaidak)
(1.17).
10. Carefully remove the
weaving from your hand
(1.16) and rotate it through
180° so the two loose
strands are facing up.
Gently shuffle the woven
strands around to fill the
holes left by your hand.
Now hold the loose strands
together (back to back,
with no twists) and let the
weaving hang down so
that one side of the loose
strands is facing you and
the other is facing away
from you. Move the front
strand to the right so
the two strands are lying
parallel. You should now
see two unwoven pathways
(one on each side of the
weaving) (1.17).
1.16
1.17
64
Te’in ikan no hahán tasi iha Timor - Leste
11. Foti nuu tahan kotuk, lulun
husi leten hasoru mai ita, no
kesi iha okos ba iha parte nuu
tahan klaran ne’ebe konektu:
iha siklu dahuluk leten, siklu
daruak okos, iha datoluk
leten no dahaat okos. Filafali
homan no repete ho nuu
tahan seluk ne’ebe longra:
lulun ba leten no kesi ba
okos atu ba nuu tahan klaran
ne’ebe konektu – iha siklu
dahuluk leten, siklu daruak
okos, iha siklu datoluk leten
no siklu da haat okos. Nuu
tahan tutun ne’ebe mak kore
tenki sai husi lidun rua nuu
tahan ne’ebe konektu. (1.18).
12. Atu aperta homan, hahú
husi nuu tahan tutun ne’ebe
konektu, tuir kada nuu tahan
homan no dada metin ho
neneik (1.19 no 1.20). Repete
ba nuu tahan parte rua to’o
homan ne’e aperta metin, no
sei laiha tan kuak ne’ebe foos
bele fakar sai.
11. Take the back strand, fold
it over the top towards you
and weave it down towards
the connected stalk: over the
first loop, under the second,
over the third and under the
fourth. Turn the weaving
over and repeat with the
other loose strand: fold it
over the top and weave it
down towards the connected
stalk – over the first loop,
under the second, over the
third and under the fourth.
The loose ends should come
out on either side of the
connected stalk (1.18).
12. To tighten the weaving, start
at the connected stalk end,
follow each strand through
the weaving and gradually
pull it tight (1.19 and 1.20).
Repeat for both strands
until the weaving is tight and
there are no holes where
uncooked rice could escape.
1.18
1.19
1.20
13. No ramata/hotu! 13. And it’s finished!
Cooking fish and seafood in Timor - Leste 65
Atu halo katupa ho
modelu kuadradu:
To make a squareshaped
katupa parcel:
1. Hatuur/tau nuu tahan iha
ita nia liman karuk, ho nuu
tahan rohan ne’ebe konektu
ba parte leten no nuu tahan
ne’ebe tabele aan iha ita nia
liman ninin. Foti lidun nuu
tahan iha liman kotuk. Foti
nuu tahan rohan iha ita nia
liman kotuk (nuu tahan A)
no falun iha ita nia liman
okos, iha ita nia liman laran
(foto 2.1) bobar hale’u ita
nia liman.
2. Falun nuu tahan ne’ebe
hanesan (A) bobar hale’u ita
nia liman dala rua tan, no
ba daruak nian hatuur nuu
tahan rohan ne’ebe longra
entre liman fuan hatudu
no liman fuan klaran, para
labele namkore (2.2).
3. Se liman laran ba leten. Foti
nuu tahan daruak (tahan B),
bobar hale’u atu hatoba ba
iha ita nia liman fuan tutun
(la persiza hadulas nia) no
halo nia iha ita nia liman
laran; iha siklu dahuluk leten
no siklu daruak okos. Husik
nuu tahan A husi ita nia
liman fuan sira no muda ba
ita nia liman fuan leten. Foti
nuu tahan B iha nuu tahan A
no entre liman fuan hatudu
no liman fuan klaran, ba ita
nia liman kotuk (2.3).
4. Se ita nia liman kotuk ba
leten. Forma nuu tahan
ne’ebe hanesan (B) bobar
hale’u iha ita nia liman kotuk,
ba iha ita nia liman fukun: iha
siklu dahuluk leten, iha siklu
daruak okos no siklu datoluk
leten (2.4). Foti iha tahan
lolon ne’ebe konektu no ita
nia liman fuan bo’ot ba iha ita
nia liman laran.
1. Place the leaf over your left
hand, with the connected
stalk end at the top and
the loose strands hanging
down either side of your
hand. Take the end of the
strand at the back of your
hand (strand A) and wrap
it under your hand, across
your palm (photo 2.1) and
over the top of your hand.
2. Wrap the same strand
(A) around your hand a
further two times, and on
the second time, place the
loose end between the tips
of your index and middle
fingers to prevent it from
unravelling (2.2).
3. Face your palm upwards.
Take the second strand
(strand B), turn it to lie
in the direction of your
fingertips (without twisting
it over) and weave it across
your palm: over the first
loop and under the second
loop. Release strand A from
between your fingers and
take it over the top of your
hand. Take strand B over
strand A and between your
index and middle fingers, to
the back of your hand (2.3).
4. Face the back of your hand
upwards. Weave the same
strand (B) across the back
of your hand, towards
your wrist: over the first
loop, under the second
loop and over the third
loop (2.4). Take it around
the connected stalk and
your thumb to the palm of
your hand.
2.1
2.2
2.3
2.4
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Te’in ikan no hahán tasi iha Timor - Leste
5. Se ita nia liman laran ba
leten. Forma nuu tahan
ne’ebe hanesan (B) bobar
hale’u iha ita nia liman laran,
ba iha ita nia liman fuan
tutun; iha siklu dahuluk okos,
iha siklu daruak leten (2.5) no
iha siklu datoluk okos. Foti
entre liman fuan klaran no
liman kadeli (atu habit metin
iha nia fatin) (2.6).
5. Face the palm of your hand
upwards. Weave the same
strand (B) across your palm,
towards your fingertips:
under the first loop, over
the second loop (2.5) and
under the third loop. Take
it between your middle and
fourth fingers (to hold it in
place) (2.6).
2.5
2.6
6. Se ita nia liman kotuk ba
leten. Foti nuu tahan seluk
(A; besik liu ho ita nia liman
fuan hatudu) no bobar iha
liman fuan kotuk leten ba
iha ita nia liman fuan tutun
liman fuan ki’ik (atu forma
siklu seluk iha ita nia liman
iha siklu datoluk sorin). Kaer
metin iha ita nia liman fuan
kadeli no liman fuan ki’ik. Foti
nuu tahan seluk (B) no kesi
iha liman kotuk, ba iha ita nia
liman fukun; iha nuu tahan
leten/siklu dahuluk (foin
mak forma husi tahan A), iha
siklu daruak okos (2.7), iha
siklu datoluk leten no siklu
dahaat okos. Foti iha tahan
lolon ne’ebe konektu no ita
nia liman fuan bo’ot ba iha
liman klaran.
6. Face the back of your hand
upwards. Take the other
strand (A; nearest your
index finger) and wrap
it over the back of your
fingers towards the tip of
your little finger (to form
another loop around your
hand alongside the third
loop). Hold it securely
between your fourth and
little finger. Take the other
strand (B) and weave it
across the back of your
hand, towards your wrist:
over the first strand/loop
(newly formed by strand
A), under the second loop
(2.7), over the third loop
and under the fourth. Take
it around the leaf stalk and
your thumb to the palm of
your hand.
2.7
Cooking fish and seafood in Timor - Leste 67
7. Se ita nia liman laran ba leten
(2.8). Kontinua ho nuu tahan
ne’ebe hanesan (B) no kesi
iha ita nia liman laran, ba iha
ita nia liman fuan tutun: iha
siklu dahuluk leten, iha siklu
daruak okos no siklu datoluk
leten (2.9). Husik nuu tahan
seluk (A) husi ita nia liman
fuan kadeli no liman fuan ki’ik
no husik tabele iha ita nia
liman kotuk. Foti nuu tahan
B (iha ita nia liman laran) iha
entre liman fuan kadeli no
liman fuan ki’ik ba iha ita nia
liman kotuk.
7. Face the palm of your hand
upwards (2.8). Continue
with the same strand
(B) and weave it across
your palm, towards your
fingertips: over the first
loop, under the second loop
and over the third loop (2.9).
Release the other strand (A)
from between your fourth
and little fingers and let it
hang from the back of your
hand. Take strand B (on
your palm) between your
fourth and little fingers to
the back of your hand.
2.8
2.9
8. Se ita nia liman kotuk ba
leten. Kontinua ho nuu tahan
ne’ebe hanesan (B) no kesi
iha nuu tahan husik (A) iha
siklu dahuluk leten (2.10), iha
siklu daruak okos no siklu
datoluk leten (2.11).
8. Face the back of your hand
upwards. Continue with the
same strand (B) and weave
it under the loose strand
(A), over the first loop (2.10),
under the second loop and
over the third loop (2.11).
2.10
2.11
9. Husik homan husi ita nia
liman ho neneik (2.12).
Kontinua halo tuir forma
homan sira ne’ebe hanesan.
(Ida ne’e bele ajuda atu tau
homan iha tutun ne’ebe
tetuk, husi parte ita nia liman
klaran hasoru ba leten).
Rohan husi nuu tahan B (ida
ne’ebe besik liu ita nia liman
fukun) tenki halai ba karuk.
Rohan husi nuu tahan A tenki
halai los mai ita ka ba okos.
9. Gently ease the weaving
off your hand (2.12). Try to
keep the orientation of the
weaving the same. (It can
help to place the weaving
on a flat surface, with the
side from the palm of your
hand facing upwards.) The
end of strand B (which was
closest to your wrist) should
be pointing towards the left.
The end of strand A should
be pointing towards you
or down.
2.12
68
Te’in ikan no hahán tasi iha Timor - Leste
10. Foti rohan husi nuu tahan
B no kesi (liuhosi nuu tahan
leten) halai ba iha parte los:
iha siklu dahuluk okos, iha
siklu daruak leten no siklu
datoluk okos (2.13).
10. Take the end of strand
B and weave it (through
the strands on the top)
towards the right: under
the first loop, over the
second and under the
third (2.13).
2.13
11. Atu aperta homan halo
metin, hahú husi nuu tahan
hun ne’ebe konektu, tuir
de’it kada nuu tahan homan
nian, no dada aperta neneik
(2.14 no 2.15). Repete fali
ba nuu tahan daruak to’o
homan aperta metin no laiha
kuak hodi nune’e foos labele
fakar sai.
11. To tighten the weaving,
start at the connected
stalk end, follow each
strand through the
weaving, and gradually
pull it tight (2.14 and
2.15). Repeat for both
strands until the weaving
is tight and there are no
holes where uncooked
rice could escape.
2.14
12. No ramata/hotu! 12. And it’s finished!
2.15
Cooking fish and seafood in Timor - Leste 69
70
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 71
Suco Sau – Manatuto – Manatuto
72
Te’in ikan no hahán tasi iha Timor - Leste
Ami atu bá suru boek hodi
halo balixaun
Imi atu ba ne’ebe?
Ami atu ba suru boek
Ró Dili seidauk mai
Tasi ikun baku fila mai ... tralala…!
Ida ne’e fraze ida husi múzika ka kantiku
kultural ‘Suru Boek’ nian ne’ebe ho istória
orijen mai husi munísipiu Manatuto kona-ba
suru boek. Manatuto hanesan fatin ne’ebe
koñesidu ba boek – balixaun. hahán gostu
ne’e iha botir ki’ik no fa’an husi komunidade
Obrata iha estrada ninin ba ema sira ne’ebe
mak durante ne’e pasa viajen liuhosi sidade
kapitál Manatuto nian.
Albina ho Francisca mak feto na’in rua
husi Obrata ne’ebe ba suru boek hodi halo
balixaun no ipu (husi ikan oan) atu fa’an.
Sira hateten katak aktividae ne’e la’o kleur
ona iha sira nia komunidade: ‘Dezde ami
moris no loke matan haree kedas ami nia
inan no avo sira ka’er nere ba suru boek hodi
halo balixaun’.
Boek ki’ik uza ba halo balixaun kaer husi tasi.
Tuir istória husi komunidade Manatuto parte
Obrata nian katak balixaun ne’ebe mak halo
husi boek tasi nian gostu no mamar liu duke
balixaun ne’ebe mak halo husi boek mota,
tanba boek tasi lotuk, mean no mamar.
Maibé boek tasi baibain nia tempu mak husi
fulan Janieru to’o iha fulan Abril kada tinan.
Ho tempu ne’ebe mak la serteja, tanba dala
ruma boek tasi ne’e sa’e iha tempu kalan
dala ruma mós iha tempu loron. Iha periódu
We’re going to catch
shrimp to make balixaun
Where are you going?
We’re going to catch shrimp
The Dili boat has not yet come
The waves of the sea capsized it … tralala …!
This is a verse from ‘Suru Boek’, a traditional
song originating in Manatuto municipality
about catching shrimp, a speciality of the
region. Manatuto is particularly known for
a type of sauce made from puréed shrimp
called balixaun. This tasty condiment is sold
in small bottles on the roadside in Obrata
community, near Manatuto town.
Albina and Francisca are two women from
Obrata who catch shrimp and make balixaun
to sell, as well as a similar product made
from tiny fish called ipu. They explained
that this activity has been carried out in
their community for a long time: ‘Ever since
we were born and opened our eyes, we’ve
watched our mothers and grandparents
using handheld scoop nets (nere) to catch
shrimp to make balixaun’.
The small shrimp used for balixaun are
caught in the ocean. According to Obrata
locals, saltwater shrimp are slender, pink
and soft, and make a smoother and more
delicious balixaun than shrimp caught in the
river. These saltwater shrimp usually occur
nearshore between January and April, but the
exact timing is not certain as sometimes they
appear at night and sometimes during the
day. During these months, fishers watch out
73
ne’e nia laran, peskadór sira ne’ebe ba tau
redi ka kail ikan, sira mós fó atensaun hela
iha sor-sorin. Kuandu haree boek mosu ho
volume bo’ot no hobur mahar-ne’e signifika
boek sa’e. Sira balun halai lalais ba tasi ninin
fó hatene ba sira nia kaben ka familia sira,
nune’e inan no oan sira ne’ebe he’in hela tun
ba tasi ho sira nia nere kompletu ho pasta ka
sakola. Ema Manatuto sira toman uza nere
bo’ot ne’ebe ka’er husi ema nain rua-feto ho
feto no mane ho mane, dala ruma mós sira
hili pár tuir ema nia aas hanesan para iha
balansu wainhira ka’er nere no suru boek.
La’os de’it uza ekipamentus tradisionál
tékniku ne’ebe mak sei eziste nafatin husi
avó sira nian ba suru boek, maibé sei nafatin
fiar ba kustume ka ritual ne’ebe mak avó sira
uluk halo antes bá suru boek. Kada tinan to’o
tempu suru boek, sei raut boek iha liman isin
ida lori ba uma lulik hodi halo tuir hanesan
simbólu ida katak lulik bele ka’er metin boek
para bele sa’e nafatin to’o iha fulan Abril. Se
wainhira la halo tuir kustume ida ne’e maka
dala ruma boek sa’e dala ida ka dala rua de’it
depois lakon filafali no la tuir tempu. Albina
no Francisca konta istória foin daudaun:
wainhira boek sa’e dahuluk no joven sira
hotu tun haklalak hasai foto, maibé haluha
tiha atu lori ba halo tuir lisan, no depois iha
tempu ne’eba kedas boek la mosu tan ona.
Ba inan-feton barak iha Obrata, hanesan
Albina ho Francisca, suru boek no ikan oan
hodi halo balixaun no fa’an ipu fó moris ba
sira, tanba hetan osan lalais. Nune’e mezmu
suru boek iha tempu kalan mak dezafiu no
iha risku bo’ot hanesan ataka husi lafaek,
maibé la hamate sira nia vontade atu
kontinua sira nia aktividade negósiu, tanba
iha ona ligasaun ne’ebe di’ak ho sosa na’in
sira husi Dili no fatin seluk.
for the telltale signs whenever they are out
setting their nets or lines. When thick schools
of shrimp are observed, the fishers will
quickly return to shore to inform their wives
and families so everyone can go down to the
beach with their scoop nets. These nets are
handled by two people of around the same
height, usually women paired with women,
and men with men.
Not only are traditional equipment and
techniques still used, but customary rituals
and beliefs continue to be an important
part of shrimp harvesting in Obrata. Each
year, when the first shrimp of the season
are caught, a handful are scooped up and
taken to the sacred house of the family that
has cultural custodianship of the natural
resource. This ritual is important to ensure
a long harvesting season; when it is not
followed, sometimes the shrimp appear
only once or twice before disappearing for
the season. Albina and Francisca recounted
a recent example: when the shrimp first
appeared, a crowd of young people excitedly
ran down taking photos but forgot to follow
the custom and the shrimp did not appear
again that season.
For many women in Obrata, like Albina and
Francisca, catching shrimp and tiny fish to
make and sell balixaun and ipu provides
a good livelihood. Even though catching
shrimp at night is challenging and there is a
risk of attack from crocodiles, the women are
motivated to continue their small businesses
and have established good connections with
regular customers from Dili and elsewhere.
74
Te’in ikan no hahán tasi iha Timor - Leste
Reseita: Kombinasaun aidila funan
ho balixaun
Balixaun mak tipu mollu ida ne’ebe
halo husi boek ki’ik husi tasi, ho masin
lokál ne’ebe prodús iha Manatuto.
Dahuluk, fase moos boek, depois
fai ho lesu. Depois budu ho masin
durante semana ida resin to’o nia
nabeen, hafoin kumu no tais boek para
haketak nia been no sos. Fai filafali sos
boek to’o mamar didi’ak, depois kahur
hamutuk ho nia been. Balixaun prontu
ona bele fui iha masa ka botir no bele
han kedas ka rai to’o tinan ida.
Ema Manatuto sira dehan iha meius
oioin hodi uza balixaun ba han. Gostu
liu halo budu matak hanesan: kahur
ho tomate ne’ebe seidauk tasak lolos,
aimanas, masin, liis mean no derok.
Meius seluk, fila ho buat moruk
hanesan: aidila tahan, fuan okir ka
aidila funan – hanesan iha reseita
ida ne’e.
Tia sira iha Obrata dehan: budu matak
balixaun no modo moruk balixaun
nia ‘belun di’ak’ mak aifarina da’an
no etu husi foos rai. Sira ko’alia ho
halimar: ‘hmmmmm gostu lossssssss
… inan sarani liu mós la liga tiha de’it
hahahaha’!
Servi ba 4
Ingrediente sira
Aidila funan butuk 2
Masin kanuru xá 1
Liis mutin isin 4
Liis mean
Aimanas fresku fuan 4
Mina
ulun 1, nato’on
kanuru han 1½
Balixaun kanuru han 2
Maneira atu te’in
1. Hamoos aidila funan no hasai tiha
kain bo’ot sira, buti liu ho masin.
Fase aidila funan ho bee moos hodi
halakon meer.
2. Hamoos liis mutin, mean, aimanas.
De’ut liis mutin ho aimanas no ko’a liis
mean halo ki’ik.
3. Hamanas mina iha taxu laran. Tau liis
mutin, liis mean no aimanas depois
fila ba-mai to’o nia morin sai.
4. Tau balixaun kedok ba-mai to’o nia
morin sai.
5. Tau tan aidila funan depois fila ba-mai
to’o minutu 2–3.
6. Se koko mak ladun meer karik bele
tau tan masin.
7. Foti sai tau iha bikan belar/modo.
Servida ho etu ba hahán meudia ka
kalan nian.
Cooking fish and seafood in Timor - Leste 75
Recipe: Papaya flowers with balixaun
shrimp sauce
Balixaun is a type of sauce made
from small saltwater shrimp and
salt locally produced in Manatuto.
First the shrimp are washed, then
pounded in a wooden mortar. The
shrimp pulp is mixed with salt and
left to pickle for a week or more
until liquidised. It is then sieved and
any remaining solids are pounded
again and mixed back with the
separated liquid. The balixaun
is then ready to pour into clean
bottles to be eaten immediately or
stored for up to a year.
People from Manatuto say there
is a variety of ways to eat balixaun.
It is delicious as a dressing for a
salsa-like salad (budu matak) made
with half-cooked tomatoes, chillies,
salt, red onions and chunks of lime.
It is also often mixed with bitter
vegetables, such as stir-fried papaya
leaves, unripe fruit or papaya
flowers – like in this recipe.
The women in Obrata say ‘the best
friends’ of these balixaun dishes are
boiled cassava and locally grown
rice. They jokingly suggest this
food is ‘soooo delicious you won’t
stop eating even to greet your
godmother if she visits’!
Serves 4
Ingredients
2 piles (approx. 4 cups) papaya flowers
1 teaspoon salt
4 cloves garlic
1 medium red onion
4 chillies
1½ tablespoons
cooking oil
2 tablespoons balixaun (shrimp
sauce)
Method
1. Pick over the papaya flowers, separate
flowers and buds from small stems and
discard any large stalks. Sprinkle with
salt and massage it thoroughly into the
flowers. Rinse with water to remove salt.
2. Peel/wash the garlic, onion and chillies.
Crush the garlic and chillies. Finely chop
the onion.
3. Heat the oil in a wok. Add the garlic,
onion and chillies, and lightly stir-fry
until fragrant.
4. Add the balixaun and stir until fragrant.
5. Add the papaya flowers and stir-fry over
a medium heat for 2–3 minutes.
6. Add additional salt, if required.
7. Dish onto a plate. Serve with rice for
lunch or dinner.
76
Te’in ikan no hahán tasi iha Timor - Leste
Hahán kompleta Porsi 1: reseita te’in ona ¼ + etu **
Main meal 1 portion: ¼ cooked recipe + rice **
*
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
1849 kJ 9 g 8 g 80 g 5 g 88 mg 7 mg 2 mg 2 μg
21 19 11 26 17 11 58 15
Reseita:
Budu matak tomate ho ipu
ikan oan lotuk
Ipu mak produtu ida ne’ebe halo husi
ikan ki’ik oan ne’ebe ka’er uza nere iha
Mota Manatuto (Laclo). Ikan ki’ik fase
moos, kahur ho masin lokál depois
enxe iha masa ka botir ki’ik. Hafoin
semana ida, ipu prontu ona ba han
nomós bele rai to’o tinan ida.
Reseita tuir mai ne’e meius ida de’it ba
uza ipu hodi aumenta sabór ba hahán.
Servi ba 4, hanesan halo kompleta
modo/budu
Ingrediente sira
Tomate bo’ot fuan 1
Maneira atu budu
1. Fase moos tomate, aimanas no liis
mean.
2. Ko’a tomate no aimanas ho modelu
lotuk, no ko’a liis mean ho modelu
belar.
3. Tau ipu iha manko (ki’ik), aumenta ho
aimanas, liis mean, tomate, pimenta
no masin.
4. Kumu derok hasai nia been kahur
hamutuk no husik hela minutu 2–3.
5. Servida ho etu no modo tahan
hanesan han meudia ka han kalan,
ka han ho aifarina, talas ka hudi daan
hanesan snek sai gostu liu tan.
Aimanas fuan 4
Liis mean
ulun 1, nato’on
Ipu kanuru han 1
Masin
Pimenta
kanuru xá ½
kanuru xá ½
Derok (been) fuan 1
78
Te’in ikan no hahán tasi iha Timor - Leste
Recipe: Spicy tomato salsa with ipu
tiny fish pickled in salt
Ipu is made from tiny fish caught
with nets in the Laclo (Manatuto)
River. The fish are washed, mixed
with locally produced salt and
poured into small bottles. The ipu is
ready to eat after a week, and can
be stored for up to a year.
The following recipe is just one way
of using ipu to add flavour to a dish.
Serves 4, as a side dish
Ingredients
Method
1. Wash the tomato and chillies, and peel
the onion.
2. Slice the tomato and chillies into slender
pieces. Cut the onion into wedges.
3. Pour the ipu into a small bowl and add
the chopped ingredients. Season with
salt and pepper.
4. Squeeze over the lemon juice, mix
together and leave for 2–3 minutes.
5. Serve with rice and leafy vegetables as
a main meal, or eat with boiled cassava,
taro or banana as a tasty snack.
1 very large tomato
4 chillies
1 medium red onion
1 tablespoon ipu (tiny fish pickled in salt)
½ teaspoon
½ teaspoon
salt
pepper
1 lemon or lime (for juice)
Modo
Side dish
Porsi 1: reseita te’in ona ¼
1 portion: ¼ cooked recipe
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
152 kJ 2 g
80
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 81
Suco Ililai – Lautém – Lautém
82
Te’in ikan no hahán tasi iha Timor - Leste
Defariti no Uma Peskas
iha Ililai
Tinan hirak liu ba, WorldFish halo enkontru
ida ho komunidade sira iha Ililai–Laivai
munísipiu Lautém atu introdús programa
foun hasa’e aktividade vida moris peskas
nian. Depois enkontru, ami hotu han meudia
hamutuk, hanesan baibain enkontru ho
komunidade no eventu sira iha Timor-Leste.
Momentu han meudia iha ne’eba, iha hahán
husi tasi ida ne’ebe mak foun los mai ha’u
– mezmu ha’u gosta han no koko han ona
hahán oioin no hela besik tasi dezde sei ki’ik
to’o bo’ot! Budu ne’e toradu no fresku halo
husi tipu budutasi ne’ebe matak hanesan
budutasi duni maibé ninia gostu la hanesan.
Feto Ililai sira ne’ebe mak prepara ida ne’e
esplika katak sira foti budutasi oin lima iha
tasi ibun sira besik iha ne’eba. Ida ne’e sira
bolu ho naran defariti (lian Makasae) ka asu
liman (lian Tetun) tanba ninia testura ne’ebe
kabuar hanesan bolaun no atu hanesan ho
asu nia liman fuan ida okos.
Depois enkontru dahuluk, vizita sira tuir
mai WorldFish serbisu hamutuk ho grupu
membru komunidade balun ne’ebe ho
dedikasaun no suporta husi autoridade
lokál Ililai nian, halo dezeñu no implementa
atividade inisiativu ne’e. Grupu ne’e deside
hari’i centru peskas ida hodi sira uza ba loke
restaurante ki’ik no fa’an ikan. Hafoin dezeñu
ba ‘uma peska’ iha ona no sira konkorda ba
malu sé mak prepara material no serbisu,
feto no mane serbisu hamutuk kahur masa,
Defariti seaweed and the
Fish House in Ililai
A few years ago, WorldFish held a
community meeting in Ililai–Laivai in Lautém
municipality to introduce a new fishery
livelihood enhancement program. After
the meeting, we all ate lunch together, as
is usual after community meetings and
events in Timor-Leste. At that lunch, one of
the seafood dishes was new to me – even
though I love eating, have tried many kinds
of food and grew up near the sea! It was
a fresh, crispy salad made from a type of
seaweed that was green like other seaweed
but tasted quite different. The Ililai women
who had prepared it explained that they
collected five types of seaweed along the
coast nearby. This one was called defariti
(Makasae language) or asu liman (Tetun) –
meaning ‘dog’s paw’ – because its round,
bumpy texture looks a bit like the underside
of a dog’s paw.
That first meeting led to many further
visits as WorldFish worked together with a
group of dedicated community members
and the local Ililai authorities to design
and implement the initiative. The group
decided to build a fishery centre where they
could open a small restaurant and sell fish.
After the ‘fish house’ design was sketched
out and it was agreed who would provide
which materials and labour, women and
men worked together to mix cement, lay
the concrete blocks, collect sand and gravel
83
hada bloku, halibur rai henek no fatuk ki’ik atu
ateru rai, kado ai no prega kaleen.
Atu fohan ba ekipa ne’ebe mak serbisu
maka’as, membru grupu sira mós lori sira nia
hahán husi to’os mai tau hamutuk hanesan:
foos, batar, lakeru, no fehuk. Wainhira tasi
di’ak (tun), mane sira mós tun ba tasi buka
modo para aumenta tan iha meza. Wainhira
tasi maran, Ama Peska Joaquina bolu fetomaluk
sira seluk, kompletu ho sira nia bote
no besi kro’at bá meti iha area ahu ruin
hodi sukit kurita, ka’er kadiuk, nomós foti
defariti budutasi.
Liuhosi esforsu membru grupu 30 nian
ho kontinuasaun suporta ne’ebe mai husi
autoridade lokál Ililai nian, grupu no uma
centru peskas ofisialmente lansa ona iha fulan
Agustu 2018, no agora sira nia restaurante
ikan tunu no katupa harii ona. Budutasi defariti
kontinua servi iha eventu sira iha komunidade,
no agora koko han ona iha eventu nivel
nasional iha Dili, wainhira inan-feto sira Ililai
lori sira nia hahán lokál mai aprezenta iha
Forum Peskas Nasional iha 2018.
to level the floor, prepare timber and nail
down the tin roof.
To feed the hardworking team, the group
members gathered food from their
gardens: rice, corn, pumpkin and potatoes.
When the sea was calm, the men went
out to catch fish to add to the table. At low
tide, Ama Peska (‘fishing mother’) Joaquina
would summon the other women to gather
their baskets and sharp metal rods and
head over to the rocky reef flats to prise
out octopus, catch crabs and – of course –
collect defariti seaweed.
Through the combined efforts of the 30
group members and the continued support
of Ililai local authorities, the group and Fish
House was officially launched in August
2018, and their fish and katupa restaurant
is now established. Defariti seaweed salad
continues to be served at community
events, and has now even been tasted at
an official national event in Dili, as the Ililai
women brought this local dish to the 2018
National Fisheries Forum.
84
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 85
Reseita: Budu matak defariti
Reseita budutasi ida ne’e mai husi
Ililai iha Lautém. Ida ne’e baibain
halo husi budutasi defariti ka asu
liman, algae baibain kór matak
moris iha fatuk leten no ahu ruin
rahun sira iha área intertidal no
subtidal. Espésies ida ne’e, dala
ruma Dictyosphaeria versluysii, ho
kompozisaun selula ne’ebe bo’ot
hanesan bolaun ho nia testura
fresku no toradu wainhira han.
Servi ba 4, hanesan halo kompleta
modo/budu
Maneira atu budu
1. Hamoos defariti budutasi atu hasa’i
fatuk rahun ka algae, no fase liu ho
bee moos depois fase ho bee manas
(hamamar lalais). Se bee manas la
iha, bele mós uza bee malirin, maibé
wainhira salada prepara ona taka metin
durante minutu 5, antes servida.
2. Hamoos aimanas, ailia no liis mutin, no
de’ut hamutuk ho masin. Hamoos no
ko’a liis mean no liis tahan.
3. Hois derok been ba budutasi.
4. Tau aimanas, liis mutin no ailia de’ut
depois kedok.
5. Tau tan liis mean, pimenta no liis tahan
depois kedok.
6. Tau iha bandeja ruma atu servi iha
meza ba bainaka sira.
Ingrediente sira
Budutasi defariti basia ki’ik 1
(maizumenus kopu 2)
Aimanas fuan 6
Ailia
Liis mutin isin 3
Masin
isin 1 (hanesan liman
fuan, 6 cm)
kanuru xá ½
Liis mean ulun 2
Liis tahan (ka ruku
tahan)
tahan 4
Derok (been) fuan 1
Pimenta
kanuru xá ¼
Informasaun nutrisaun nian la iha.
86
Te’in ikan no hahán tasi iha Timor - Leste
Recipe: Defariti seaweed salad
This recipe for seaweed salad
comes from Ililai in Lautém. It is
usually made with defariti (asu liman)
seaweed, a common green alga that
grows on rocks and coral rubble in
intertidal and subtidal areas. This
species, probably Dictyosphaeria
versluysii, is composed of large
bubble-like cells which give it a
pleasant crisp and juicy texture
when eaten.
Serves 4, as a side dish
Ingredients
1 small bowl
(approx. 2 cups)
6 chillies
1 finger-length piece
(approx. 6 cm)
defariti seaweed
ginger
3 cloves garlic
½ teaspoon
salt
2 small red onions
4 spring onions (or basil
leaves)
1 lime (for juice)
¼ teaspoon
pepper
Nutritional information is not available.
Method
1. Pick over and clean the defariti seaweed
to remove any pieces of rock or algae,
wash thoroughly with fresh water, then
rinse with hot water (to soften). If hot
water is unavailable, once the salad is
prepared, cover and allow to stand for
5 minutes before serving.
2. Wash/peel the chillies, ginger and garlic.
Crush together with the salt to form a
paste. Peel the red onions and slice along
with the spring onions.
3. Squeeze the lime juice over the seaweed.
4. Add the chilli mixture and stir through
the seaweed.
5. Add the onions and pepper and mix.
6. Dish onto a plate and serve.
Cooking fish and seafood in Timor - Leste 87
88
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 89
Suco Com – Lautém – Lautém
90
Te’in ikan no hahán tasi iha Timor - Leste
Dezafia stereótipu jéneru
iha Com
Baibain iha Timor-Leste, ema hanoin katak
mane sira de’it mak ba peska no feto sira
mak te’in iha dapur. Maibé liuhosi istória ida
ne’e, husi suco Com iha Munísipiu Lautém,
bele troka ita nia hanoin no hatudu katak
feto Timor oan sira mós bele hala’o atividade
peskas no mane Timor oan sira mós bele
te’in hahán ne’ebe gostu hodi servi ba ema
bainaka sira.
Iha komunidade barak ne’ebe besik tasi
ninin, wainhira tasi maran, dala barak ita
haree feto no labarik sira (nomós mane
balun) la’o neineik iha bee badak, haklilik
sira nia bote no kaer dima. Sira bá meti:
kaer ikan, kadiuk no kurita, no hili sipu, foti
budutasi no hahán sira seluk.
Iha Com, feto sira ne’ebe bá meti gosta
liu buka kurita tanba folin di’ak nomós
restaurante sira iha tasi ibun baibain sosa
mak sira nian. Bazeia ba esperiénsia tinan
barak, entaun sira mós hatene momoos
katak tempu atu hetan kurita mak hahú husi
fulan Janeiru to’o Abril no fulan Agustus to’o
Setembru kada tinan. Dala ruma tasi maran
iha tempu kalan ka madrugada, antes rai
nakaras, maibé feto sira nafatin bá meti uza
lampada ka lampu.
Durante tempu kurita, iha fatin Kati Guest
House & Restaurant nia menu hahán
prioridade ida mak Kurita Bafa. Na’in no
kuziñeiru, Angelo da Silva ho tinan 35, sosa
kurita husi feto no labarik sira wainhira
fila husi meti. Angelo, halo guest house
Challenging gender
stereotypes in Com
In Timor-Leste, it is typically thought that
men are the only ones who go fishing,
while women are the cooks in the kitchen.
But this story from Com suco, Lautém
municipality, challenges these stereotypes
and demonstrates that Timorese women
are also involved in fishing activities, and
Timorese men can cook and serve delicious
food to their guests.
In many coastal communities, when the tide
is low, we often see women and children
(and some men) with spears and baskets
over their shoulders, wandering slowly along
the reef flats or in shallow water. They are
gleaning: catching fish, crabs and octopus,
and collecting shellfish and seaweed as well
as other food items.
In Com, women gleaners like to target
octopus because it fetches a good price and
the nearby beachside restaurants are usually
willing to buy their catch. Based on years
of experience, they know the best times for
finding octopus are from January to April and
August to September. Sometimes the low
tide is at night or very early in the morning,
before dawn – but still the women will go
out onto the reef flats, carrying torches
or lanterns.
During the octopus season, one of the main
dishes on the menu at Kati Guest House and
Restaurant is braised octopus. The owner
and chef, 35-year-old Angelo da Silva, buys
his octopus from the local women and
91
92
Te’in ikan no hahán tasi iha Timor - Leste
hetan ajudu husi ninia ekipa ki’ik maun
alin nain rua seluk. Primeiru nia aprende
ona te’in husi ninia bin sira no hetan mós
treinamentu óspitalidade nian husi Governu
liuhosi Diresaun Turizmo. Agora nia iha ona
esperiénsia nato’on ba tinan 10, hodi te’in
hahán tasi ho gostu no servi ba ninia bainaka
sira. Ho ninia óspitalidade no hahalok di’ak
ne’ebe atende bainaka sira halo parte rua
husi fornesedór kurita no bainaka sira
apresia tebes!
children when they return from gleaning.
Angelo runs the guesthouse assisted by his
two brothers. He first learned to cook from
his older sisters; he also received hospitality
training from the Government of Timor-
Leste through the Department of Tourism.
He now has over 10 years of experience
cooking tasty seafood and serving guests.
His friendly manner and welcoming
hospitality are appreciated by both his
guests and his octopus suppliers!
Cooking fish and seafood in Timor - Leste 93
Reseita: Kurita bafa Angelo nian
Ingrediente sira
Ailia
Tuir mai reseita Kurita Bafa husi
Angelo da Silva ne’ebe na’in ba Kati
Guest House no Restaurante iha Com.
Servi ba 4
Liis mutin
Liis mean
Kurita fresku
isin 1, hanesan
liman fuan (6 cm)
isin 3, nato’on
ulun 1, nato’on
ulun 1, nato’on
Mina kanuru han 1
Masin
kanuru xá ½
Pimenta kanuru xá 1
Derok fuan (been)
fuan ½
Du’ut morin kain 1
Derok asu (jeruk purut) tahan 3
Bombai
Aimanas bo’ot/capsicum fuan 1
¼
Maneira atu te’in
1. Hamoos ailia, liis mutin, liis mean, depois
de’ut halo rahun/blender.
2. Hatun kurita iha bee nakali fila ba-mai
dala ida hasai kedas.
3. Ko’a kurita halo ki’ik no kahur ho ailia, liis
mutin, liis mean, mina, pimenta, masin,
derok been no husik hela to’o minutu 15.
4. Tuku du’ut morin kain.
5. Tau kurita ho ingrediente sira ne’ebe
ohin kahur ona iha sanan laran, aumenta
ho derok tahan no du’ut morin iha sanan
laran no taka sanan nia matan.
6. Hatuur iha ahi lakan ki’ik durante minutu
20, ka he’in to’o kurita nia kór mean
uitoan, ne’e signifika katak tasak ona.
7. Ko’a bombai ho modelu kabuar no
aimanas bo’ot ko’a naruk.
8. Iha minutu hirak nia laran antes atu
hasai kurita husi ahi, aumenta bombai,
aimanas no husik uito’an iha ahi leten
para aumenta morin no gostu.
9. Servida ho etu ba han meudia ka kalan
no servida ho hudi daan ba matabixu.
94
Te’in ikan no hahán tasi iha Timor - Leste
Recipe: Angelo’s braised octopus
Ingredients
1 finger-length piece
(approx. 6 cm)
ginger
3 cloves garlic
1 medium red onion
1 medium fresh octopus
1 tablespoon cooking oil
½ teaspoon
salt
1 teaspoon pepper
½
This recipe is from chef Angelo
da Silva who owns the Kati Guest
House and Restaurant in Com.
Serves 4
lime (for juice)
1 stem lemongrass
3 kaffir lime leaves
¼ large
1 capsicum
white/brown onion
Method
1. Peel the ginger, garlic and red onion, then
crush to a paste in a stone mortar or
blender.
2. Place the octopus in boiling water, turn
over once, then remove immediately.
3. Cut the octopus into small pieces and
mix with the ginger mixture. Add oil,
salt, pepper and lime juice, and leave to
marinate for 15 minutes.
4. Pound the lemongrass stem.
5. Place the octopus and the marinade into
a saucepan, add the kaffir lime leaves and
crushed lemongrass and cover with a lid.
6. Cook on a low heat for 20 minutes or until
the octopus is slightly red, indicating it is
cooked.
7. Peel, then cut the white/brown onion into
wedges. Wash the capsicum and slice into
narrow strips.
8. A couple of minutes before removing the
octopus from the heat, add the onion
and capsicum and allow to lightly cook to
enhance the aroma and taste.
9. Serve with rice for lunch or dinner, or with
boiled bananas for breakfast.
Hahán kompleta
Main meal
Porsi 1: reseita te’in ona ¼ + etu
1 portion: ¼ cooked recipe + rice
*
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
2193 kJ 27 g 7 g 84 g 6 g 115 mg 10 mg 4 mg 128 μg
25 54 10 27 20 14 82 31 17
*ho etu/with rice
Cooking fish and seafood in Timor - Leste 95
Suco Irabin de Baixo – Uatucarbau – Viqueque
96
Te’in ikan no hahán tasi iha Timor - Leste
Memória furak husi tempu
ha’u sei ki’ik ho dotuwai
hamudara (ikan saboko)
Ha’u nia rai moris fatin suco Irabin de Baixo,
munísipiu Viqueque, ne’ebe koñesidu ho
ninia ambiente natural no matak: bee fresku
no malirin suli husi mota Irabere; paizajen
tasi ibun ne’ebe furak husi Meta Oli to’o
Kaihumuni; produktividade natar Baidubu
no Kumuoli ba foos rai; Lagua Rubinahawai
no Lawadari, ne’ebe tuir tempu simu hasoru
ho Tasi Timor.
Wainhira ha’u sei ki’ik ho memória furak
iha momentu ne’eba mak lia na’in sira loke
Lagua Rubinahawai no Lawadari hodi ema
bele ba suru ikan. Eventu ne’e akontese
tinan ida/rua, iha tempu udan, wainhira
lagua nakloke tama to’o tasi simu hasoru
malu ho tasi, no bee sulin hanesan mota
sulin ba tasi, ikan no animal sira seluk ba-mai
entre tasi no lagua. Wainhira atu loke lagua
ne’e, loron ida antes iha tempu ne’e lia na’in
Makaki sei haklaken ba ema hotu-hotu tuir
uma ida-idak hodi fó hatene aban loke lagua
Lawadari/Rubinahawai. Ami labarik ki’ik sira
ami senti waouuuuuuuuuu tebes! Tanba
sá? Tanba loron baibain kuandu ami bá tasi,
Inan-aman sira sempre bandu ami husi fatin
ida ne’e, tanba rai lulik, no okupa husi lafaek
barak no razaun selu-seluk tan.
To’o loron eventu nian, baibain hili loron
domingo depois fila husi igreja, ema hotu
– feto no mane, ferik no katuas, joven no
labarik sira – hotu-hotu la’o hamutuk ramerame
tun ba Lagua ho sira nia nere, dai no
Wonderful childhood
memories of dotuwai
hamudara (ikan saboko or
fish baked in palm leaves)
My home village, Irabin de Baixo suco in
Viqueque municipality, is known for its lush
natural surroundings: the fresh, cool water
of the Irabere River; the beautiful beaches
from Meta Oli to Kaihumuni; the productive
Kumuoli and Baidubu rice fields; and the
coastal lagoons of Rubinahawai and Lawadari,
which seasonally join with the Timor Sea.
One of my favourite memories from my
childhood was when the traditional elders
allowed us to go fishing in Rubinahawai and
Lawadari lagoons. This event only happened
every one or two years, in the wet season,
when the lagoons joined the sea like a river,
and fish and other sea creatures could
come and go. The day before the event,
the traditional elder of Makaki community,
whose family has cultural custodianship
of the coastal area, went to each house to
inform everyone that the lagoons would
be opened for fishing. Wahoooo! This
was very exciting for us young kids. Why?
Because usually our parents forbade us from
exploring this area: it was sacred land and
inhabited by many crocodiles.
On the day of the event, usually a Sunday
after church, a large crowd walked eagerly
together down to one of the lagoons with
their nets and baskets – mothers and
fathers, old aunts and uncles, young people
and children. Everyone wore a fresh, green
97
ote. Obrigatóriu ba ema hotu ne’ebe mak
tama bee laran tenki kesi tali tahan matak
iha ulun, hanesan fiar ida hodi fó protesaun
mai ita atu labele hetan atakes husi lafaek
sira. Wainhira to’o iha lagua, lia na’in sira
sei hamulak ho respeitu kultural, hodi husu
lisensa ba espiritu natureza nian, depois
tempu ba ema hotu-hotu atu hahú ka’er ikan
husi hun ba to’o iha lagua rohan; mane sira
ne’ebe ho dai tama tiha uluk, tuir feto no
labarik sira ho nere husi klaran, no taka ho
feto sira ho pár ka’er nere bo’ot. Rezultadu
husi eventu ne’e halo ema hotu kontenti,
kontenti tanba hetan ikan, kadiuk, tuna, boek
– laiha ema ida mak fila ba uma ho pasta ka
sakola mamuk.
Wainhira ha’u nia familia ka’er ikan barak
ona, ami gosta tebes halo dotuwai hamudara
(Nauoti) ka ikan saboko. Filafali ba uma
liuhosi dalan ami para tesi ho kedas tali tahan
atu halo saboko ikan. To’o ona iha uma ema
hotu ajuda prepara temperus, maibé ha’u nia
aman mak ema ne’ebe hatene di’ak liu oinsá
hili no hamoos ikan ne’ebe gostu ba halo
saboko. Wainhira he’in saboko iha ahi leten
ami mós halo aktividade seluk hanesan te’in
etu, fo han animal, homan lafatik no konta
istória iha ambiente ne’ebe nakonu ho domin.
palm leaf tied around their head, which we
believed would provide protection from
the crocodiles. Once at the lagoon, the
traditional elder (lia nain) paid his respects to
the natural spirits and ancestors and asked
for permission to fish the lagoon. Then it
was time to start fishing! We fished from one
end of the lagoon to the other. First the men
entered the shallows with their cast nets,
followed by men, women and children with
handheld nets; others carried large scoop
nets which took two people to handle. On
these days, everyone was happy. We caught
fish, crabs, eels and shrimp – no-one went
home with an empty basket.
When my family caught lots of fish, we
loved to make dotuwai hamudara (Nauoti
language) or ikan saboko (fish baked in palm
leaves). On the way home from the lagoon,
we stopped to cut leaves from the sago
palm, needed to wrap the fish. Back at the
house, everyone would help prepare the
ingredients, but my father was the best at
selecting and cleaning the fish. Then, while
waiting for the saboko to cook in the fire, we
would prepare the rice, feed our animals,
weave baskets and tell stories, surrounded
by family love.
98
Te’in ikan no hahán tasi iha Timor - Leste
Reseita: Dotuwai hamudara
ikan saboko Viqueque nian
Ikan saboko mak hahán tasi ida ne’ebe
favóritu tebes ba komunidade kosteiru
sira iha Timor-Leste – inklui mós
komunidade Uatucarbau iha Viqueque,
ne’ebe hanaran dotuwai hamudara iha
lian Nauoti.
Halo ikan saboko persiza tempu no
pasiénsia, maibé he’in de’it to’o ita loke
saboko ne’ebe tunu ona no koko tok
ikan iha laran nia suar, manas, morin no
tamun hela!
Tempu ne’ebe di’ak tebes atu halo saboko
mak iha loraik, tanba rai/temperatura
komesa malirin. Tuir ha’u nia esperiénsia
hatudu katak ikan ne’ebe di’ak ba halo
saboko mak ikan ki’ik sira hanesan ikan
knase no sardina.
Saboko falun 4 (nato’on ba 5)
Ingrediente sira
Ikan knase (bele mós
uza kualker ikan ki’ik)
Aimanas 24
Ailia isin 2
Liis mutin (prefere liis
mutin ki’ik)
Liis mean ulun 6
20, nato’on (grama
90 kada ikan)
bokar/ulun 6
Ruku tahan liman 1
Kata tahan/wae ate rae
(ou uza amare tahan)
Derok (been) fuan 1
Masin
Tali tahan (hodi falun) 4
lafatik 1 (liman
butuk 1)
kanuru han 1½
Maneira atu halo saboko
1. Wainhira prepara hela ingrediente, bele
mós sunu daudaun ahi para fasil hetan
nia klaak manas hodi bele te’in saboko.
2. Fase no hamoos ikan.
3. Hamoos, fase no de’ut hamutuk aimanas,
ailia, liis mutin no liis mean. Hamoos no
ko’a ruku tahan no kata tahan.
4. Prepara manko bo’ot, liman halo moos
hodi tempra ikan ho aimanas, ailia, liis
mutin, liis mean, ruku tahan, kata tahan,
derok been no masin, depois rai oituan lai
durante minutu 5–10.
5. Depois ikan ne’ebe tempra tiha ona falun
ho tali tahan, falun ida ikan ulun 5, bobar/
kesi metin nia ulun/ninin rua ho tali.
6. Hatuur iha ahi matan no uza ahi klaak iha
okos, depois fila ba-mai durante oras ida
nia laran.
7. Depois malirin kore/tesi tali iha ninin no
servida ho etu.
Cooking fish and seafood in Timor - Leste 99
Recipe: Fish baked in palm leaves
Viqueque style
Ikan saboko, or fish baked in palm leaves,
is a favourite seafood dish of coastal
communities around Timor-Leste –
including in Uatucarbau in Viqueque,
where it is called dotuwai hamudara in
Nauoti language.
Making ikan saboko requires some time
and patience, but just wait until you
unwrap the charred leaf parcels and taste
the steaming, spicy, smoky fish!
The best time to make this dish is in the
afternoon when the temperature starts
to cool down. From my experience, this
recipe works well with small fish like
mullet and sardines.
Makes 4 saboko parcels
(enough to serve 5)
Ingredients
20 small–medium
(approximately 90 g
per fish)
mullet (or any small fish)
24 green chillies (mild to
medium heat)
2 finger-length pieces
(approx. 12 cm)
ginger
6 bulbs garlic (small variety)
6 small red onions
1 handful basil leaves
1 large handful kata leaves (or substitute
leaves from the
ambarella tree)
1 lemon (for juice)
1½ tablespoons
salt
4 fan-shaped fronds from
the sago palm (to wrap
the fish)
Method
1. While preparing the ingredients, start a
fire to create hot coals for cooking the
saboko parcels.
2. Scale, gut and wash the fish.
3. Wash/peel the chillies, ginger, garlic and
onion and roughly crush together. Wash
and roughly chop the basil leaves and
kata leaves.
4. In a large bowl, add the fish, chilli
mixture, basil and kata leaves, lemon
juice and salt, toss together with
clean hands and leave to marinate for
5–10 minutes.
5. Wrap the fish and seasoning ingredients
in the palm leaves (5 fish per leaf) and
tightly tie each end of the parcel.
6. Place on a metal grid or wooden frame
above red-hot coals and bake for 1 hour,
regularly turning the parcels.
7. Once cooled slightly, untie or cut off both
ends, unwrap the leaf and serve with rice.
100
Te’in ikan no hahán tasi iha Timor - Leste
Hahán kompleta Porsi 1: ikan ulun 4 + etu **
Main meal 1 portion: 4 fish + rice **
*
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
3255 kJ 39 g 27 g 88 g 9 g 204 mg 6 mg 4 mg 113 μg
37 77 38 29 31 25 49 30 15
*ho etu/with rice
**Informasaun nutrisaun nian la inklui kata tahan./Nutritional information does not include kata leaves.
Cooking fish and seafood in Timor - Leste 101
102
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 103
Suco Fatudere – Viqueque – Viqueque
104
Te’in ikan no hahán tasi iha Timor - Leste
Kontinua ho tradisaun
tukir husi beiala sira
Serimónia kultural iha Timor-Leste baibain
involve preparasaun no servi hahán ne’ebe
ho kuantidade barak. Iha Adarai no parte
seluk husi munísipiu Viqueque, te’in/tunu
ho au pedasuk iha ahi leten ho koñesidu
tukir sai hanesan parte importante husi
eventu sira ne’e.
Te’in tukir uza dahuluk husi beiala no avo
sira wainhira sira la’o dook husi uma atu
kasa animal fuik sira iha ailaran ka he’in
karau. Sira la lori sanan ka ekipamentus
todan ruma iha sira nia viajen ne’e, maibé
sira te’in de’it ho rekursu naturais ne’ebe
hetan iha dalan hanesan au no tali tahan.
Husi istória orijen tukir etu no na’an mak
sai parte husi serimónia importante ida
ne’ebe dook husi uma, hanesan ritual
tinan-tinan ne’ebe ho naran ‘foko karbau’
iha lian Nauoti. Serimónia ne’e atu ‘fase
karau ain’ ho nuu been, fó bensaun saúde
di’ak ba karau antes husik sira ba hala’i
natar. Fatin serimonia besik karau luhan,
no natar ne’ebe dook husi uma, nune’e fó
oportunidade di’ak atu kontinua tradisaun
halo tukir.
Iha tempu Indonesia, au mós sai meius
famozu ne’ebe di’ak los hodi uza ba tukir
hahán husi tasi, liuliu lenuk tolun sira
ne’ebe foti husi tasi ibun hafoin sira sai mai
tau tolun. Agora ema sira iha Adarai uza
au ba tukir ikan iha tasi ibun ne’ebe ka’er
besik iha area rumpon ne’ebe mak monta
husi WorldFish.
Continuing the ancestral
tradition of cooking in
bamboo (tukir)
Cultural ceremonies in Timor-Leste often
involve preparing and serving large
quantities of food. In Adarai community
and other parts of Viqueque municipality,
cooking food in short lengths of bamboo
over a fire – a method known as tukir – is an
important part of these events.
Cooking by tukir was first used by our
grandfathers and their grandfathers when
they travelled far from home to hunt animals
in the forest or herd buffalo. They did not
carry saucepans or other heavy equipment
on these journeys, but cooked their food
using natural resources found along the way,
like bamboo and palm leaves.
From these origins, using bamboo to cook
rice and meat became an important part of
ceremonies away from home, like the annual
ritual called ‘foko karbau’ in the local Nauoti
language. This event – to ‘wash the buffaloes’
legs’ in coconut water – was carried out to
bless the health of the buffaloes before
releasing them to prepare the paddy. This
took place near the buffalo stalls and rice
fields, which were far from home, so provided
the opportunity to continue the tukir tradition.
During Indonesian times, bamboo also
became a popular way to cook and sell some
types of seafood; in particular, turtle eggs,
collected from sea turtles hunted when they
came to shore to nest. Now, people in Adarai
105
Hanesan Xefi Suco Fatudere Paul Soares
Felipe esplika, ho dalan ida ne’e, maneira
te’in tradisional ne’ebe mak mai husi
ita nia beiala sira buras nafatin no ohin
loron sai hanesan parte importante husi
identidade kultural lokál ida.
use bamboo to cook fish caught nearshore
or around fish aggregation devices (FADs
or rumpon) installed with the assistance of
WorldFish.
The xefi suco (village chief) of Fatudere village,
Paul Soares Felipe, explains that, in this
way, this traditional method of cooking has
been passed down from our ancestors and
continues to thrive and remain an important
part of local cultural identity today.
106
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 107
Reseita: Ikan tukir iha au
Reseita ba ikan tukir ne’e mai husi
Adarai, Viqueque. Ho esperiénsia
nato’on husi peskadór Januario
nian, ne’ebe lidera nia kolega
grupu mane no feto, sira hatudu
mai ami oinsá atu halibur no
kahur ingrediente sira, prepara
ahi, enxe ikan ba iha au laran, no
hatuur au iha ahi leten ho neineik.
Ikan ki’ik to’o nato’on ezemplu:
hanesan ikan kombong serve liu
ho reseita ne’e – naran katak ikan
sira ne’e bele hatama di’ak ba iha
au laran.
Halo tukir persiza tempu no
esforsu maka’as, tanba ne’e di’ak
liu maka halo hamutuk iha grupu
ho kolega sira ba loron bo’ot ka
eventu espesiál ruma.
Halo tukir 6 (nato’on ba 9)
Ingrediente sira
Ikan (hanesan ikan
kombong)
Ailia isin 4
Aimanas lotuk 12
Liis mutin lokál (ki’ik)
Liis mean ulun 12
Kata tahan (ka uza
amare tahan)
Mera tahan (Sesuvium
portulacastrum)
ulun 36 (kada ikan ida ho
grama 45–65)
futun 2 (maizumenus ulun
12)
liman 2
liman 2
Ruku tahan liman 2
Pimenta musan kanuru xá 2
Masin
kanuru han 1½
Mina kanuru han 1
Hudi tahan tomak 1–2
Au (betu) tukir
6 (maizumenus nia aas
50–60 cm no diametru 7 cm)
108
Te’in ikan no hahán tasi iha Timor - Leste
Maneira atu halo tukir
1. Konstrui no prepara fatin ahi matan ida
iha liur, prepara ba tukir bainhira tunu/
te’in. (Uza aii ne’ebe foin tesi, ka aii ne’ebe
labele halo motuk lalais.) Tau ahi halo
klaak daudaun ona.
2. Hamoos no fase ikan.
3. Hamoos no fase ingrediente hotu. De’ut
ailia, aimanas, liis mutin no pimenta
musan, no ko’a liis mean halo ki’ik.
4. Kahur hamutuk ingrediente hotu ne’ebe
temi iha etapa 3, no mós kata tahan, ruku
tahan, mera tahan no masin, iha basia
laran. Tau mina depois buti liu.
5. Ko’a hudi tahan halo ki’ik tuir medida
au nian, no tau iha au laran antes enxe
ingridiente no ikan (kada au tenki tau
uluk hudi tahan).
6. Enxe au: tau uluk temperus liman isin
ida, depois ikan ulun ida, uza kesak ka aii
ki’ik hodi kontinua enxe to’o dala 6 (ikan
ulun 6 iha au tukir ida). Tau tan temperus
liman isin ida iha au taka leten.
7. Sadere au tukir ba iha ahi ne’ebe prepara
ona no kontinua bou ahi klaak tan.
9. Kontinua fila ba-mai kada minutu 5-10
to’o suar iha leten laiha ona. Uza aikesak
tu ba tukir no koko ikan tasak ona ka lae.
10. Hasai tukir ne’ebe tasak ona husi ahi
leten no rai iha fatin ruma halo malirin
oituan, depois fera au tukir ho kuidadu
no hasai tau iha bikan ruma depois
prontu ba servida.
Ikan tukir ninia gostu mak han ho etu
tukir husi foos metan. Ida ne’e halo
tuir prosesu ida atu hanesan ho tukir
ikan. Tau uluk hudi tahan ba au laran.
Enxe foos ba au to’o klaran. Depois
fui tan bee to’o nakonu, husik de’it
fatin mamuk 1–2 cm iha leten. Hatuur
tukir iha ahi leten no fila beibeik. Tukir
tenki hatuur iha ahi manas atu nune’e
bele nakali. Koko ho ai kesak naruk –
wainhira bee maran ona ne’e signifika
tukir tasak ona. Hasai tukir husi ahi,
he’in to’o malirin oituan depois fera
no servida.
8. Husik hela to’o minutu 15 hanesan ne’e
depois fila tukir ba sorin seluk halo ahi
klaak kona to’o minutu 15 tan.
Cooking fish and seafood in Timor - Leste 109
Recipe: Fish baked in bamboo
This recipe for ikan tukir (fish baked
in bamboo over a fire) comes from
Adarai in Viqueque. Under the
guidance of Januario, a fisher and
expert tukir maker, the group of men
and women showed us how to mix
the ingredients, prepare the fire,
fill the bamboo sections and bake
them slowly over the fire. Small-tomedium-size
fish like small mackerels
(Rastrelliger spp.) work best for this
recipe – just make sure they can fit
whole inside the bamboo.
Cooking tukir does take time and
effort, so enjoy the process with a
group of friends and make it for a
special occasion.
Makes 6 tukir (enough to serve 9)
Ingredients
36 small–medium (approx.
45–65 g each)
4 finger-length pieces
(approx. 24 cm)
fish (such as mackerel
scad, Rastrelliger spp.)
ginger
12 small chillies (hot)
2 bundles (approx.
12 bulbs)
garlic (small variety)
12 red shallots
2 handfuls kata leaves (or
substitute leaves
from the ambarella
tree)
2 handfuls sea purslane
leaves (Sesuvium
portulacastrum)
2 handfuls basil leaves
2 teaspoons peppercorns
1½ tablespoons
salt
1 tablespoon cooking oil
1–2 banana leaves
(whole)
6 sections (each around
50–60 cm long, with one
end open and one end
blocked at a natural stop)
bamboo (large
variety, with approx.
diameter of 7 cm)
110
Te’in ikan no hahán tasi iha Timor - Leste
Method
1. Construct a simple frame across an
outdoor fireplace to support the tukir while
cooking. (Use a recently cut slender tree
trunk or other material that will not burn
quickly.) Start a fire to create hot coals.
2. Scale, gut and wash the fish.
3. Peel/wash the ginger, chillies, garlic,
shallots, kata leaves, sea purslane leaves
and basil leaves. Crush the ginger, chillies,
garlic and peppercorns, and finely slice the
onions.
4. Mix the seasoning ingredients (ginger
mixture, onion, all the leaves) and salt
in a large bowl, add oil and massage
thoroughly.
5. Cut a rectangular section of clean banana
leaf (based on bamboo size) and curl inside
each bamboo section (as an inner lining).
6. Fill the bamboo: add a handful of
seasoning mixture, followed by 1 fish. Use
a long thin stick or skewer to gently push
the fish down towards the base. Repeat
the process until each bamboo section
contains 6 fish. Finish with a handful of
seasoning to loosely plug the top.
7. Lean the filled bamboo (tukir) upright in the
fireplace, against the support frame and
pile up the hot coals underneath one side.
8. Allow to cook for around 15 minutes,
then turn the bamboo so that the other
side faces the hot coals for another
15 minutes.
9. Continue to turn the bamboo every
5–10 minutes until steam is no longer
rising from the top. Use a thin skewer
to test if the fish are cooked.
10. Remove the tukir from the fire and
allow to cool slightly. Carefully split the
bamboo lengthways (using a machete
or cane knife) and gently push the fish
out onto a plate to serve.
A delicious accompaniment to ikan
tukir is bamboo-cooked black rice.
This is prepared following a similar
process to the fish. First, curl a clean
banana leaf section into a length of
bamboo. Fill approximately half the
bamboo with uncooked rice. Then fill
with water, leaving a gap of 1–2 cm
at the top. Place the tukir in the fire
and turn occasionally. Ensure it is
positioned so that the water inside
is boiling. Test the rice with a long
skewer – it should be cooked once all
water has evaporated. Remove from
the fire, allow to cool slightly, split
open and serve.
Hahán kompleta Porsi 1: ikan ulun 4 + etu **
Main meal 1 portion: 4 fish + rice **
*
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
2481 kJ 40 g 10 g 81 g 7 g 126 mg 4 mg 3 mg 205 μg
29 80 14 26 23 16 34 23 27
*ho etu/with rice
**Informasaun nutrisaun nian la inklui kata tahan ou mera tahan./Nutritional information does not include kata leaves or
sea purslane leaves.
Cooking fish and seafood in Timor - Leste 111
112
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 113
Suco Leohitu – Balibo – Bobonaro
114
Te’in ikan no hahán tasi iha Timor - Leste
Garantia aihan no osan sulin
tama ho hakiak ikan nila
‘Fila husi serbisu hateke ba kolam (debun)
laran haree ikan sira nani ba-mai no rona
bee nia lian ne’ebe nafurin husi ikan sira nia
ibun halo ha’u nia laran hakmatek los, ida
ne’e ajuda tebes hamenus todan sira iha
ha’u nia ulun fatuk laran. Hahú ho hakiak
ikan halo ha’u nia emosaun ba moris nian la
hanesan ho uluk ona!
Elisabeth de Araujo hahú hakiak ikan nila iha
rai pedasuk oan iha uma tatis iha Dili kuaze
tinan 20 ona dezde tempu Timor-Leste ukun
aan foufoun. Ho hakiak ikan nila la’os de’it
sentimentu hakmatek ba nia, maibé mós fó
hahán no osan oituan ba ninia familia. Mana
Elisabeth gosta liu tunu/lalar no han hamutuk
ho kolega sira wainhira hasoru malu.
Hakiak ikan nila iha kolam laran fasil – maibé
uluk atu hetan fini ka ikan oan hodi hahú
hakiak ne’e difisil los. Mana Elisabeth sorti
tanba nia hetan fini husi ninia belun javenes
ne’ebe lori mai husi Indonesia. Tempu agora
fasil liu atu hetan ikan nila oan ne’ebe ho
kualidade di’ak iha Timor-Leste laran – no
Timor oan barak liu mak hetan benefísiu
husi hakiak ikan ida ne’e tanba bo’ot lalais no
mós nakonu ho nutrisaun.
Iha tinan 2016 Ministériu Agrikultura no
Peskas (MAP) serbisu hamutuk ho WorldFish
liuhosi parseria Dezenvolvimentu Akikultura
iha Tmor-Leste instala sentru fini ikan oan
iha Glenu munísipiu Ermera hodi introdús
no hakiak fini ikan nila ho spesiés (monosex)
ho naran ‘GIFT’ tilapia. Dezde hahú, sentru
Guaranteeing the flow of
meals and income with
tilapia farming
‘When I return home from work and glance
into the pond, the sight of fish swimming to
and fro, and the sound of water bubbling
from their mouths, fills me with peace and
helps relieve any burdens on my mind. My
emotional wellbeing has improved since I
started raising fish!’
Elisabeth de Araujo has been farming
tilapia in a small pond at her home in Dili
for around 20 years, since Timor-Leste’s
independence. The tilapia are not only a
calming presence, but provide meals for her
family and some extra income. Elisabeth
particularly enjoys barbecuing and eating
them together with friends.
Fattening up tilapia in a pond is easy – but in
the past, it was difficult to find the fry (larvae)
or fingerlings (young fish) to get started.
Elisabeth was lucky to get some from a
Javanese friend, who had brought them from
Indonesia. These days, it is easier to find
good-quality tilapia fingerlings in Timor-Leste,
and more Timorese are benefitting from
farming these fast-growing, nutritious fish.
In 2016, WorldFish and the Ministry of
Agriculture and Fisheries (MAF), working
together through the Partnership of
Aquaculture Development in Timor-Leste,
established a hatchery in Gleno, Ermera
municipality, to breed and supply a
genetically improved farmed tilapia variety
(known as ‘GIFT’). The hatchery has since
115
fini ikan oan ida ne’e distribui ona fini ikan
sira juta rua resin ba komunidade sira ne’ebe
mak iha interese hakarak hakiak. Spesiés no
métodu hakiak ida ne’e hatudu rezultadu
susesu husi sira ne’ebe hakiak ikan, no hasa’e
rendimentu bo’ot ba familia sira, no hasa’e
mós kuantidade ikan ba konsumu nian.
Atu responde ba ezijénsia ikan oan GIFT tilapia
(monosex) ne’ebe mosu, no atu garante nia
distribuisaun iha futuru, Worldish no MAP
daudaun ne’e instala ona sentru fini foun
iha Suku Leohitu, Balibo. Iha tinan 2019
ofisiálmente entrega ba Abel da Silva ne’ebe
iha ona esperiénsia barak ba hakiak ikan
no nia familia sira atu jere hanesan negósiu
grupu nian.
Ho rekursu bee ne’ebe ba tinan naruk,
mezmu iha tempu bailoro no rai ne’ebe sei
luan, tiu Abel ho nia familia sira garante no
prontu distribui fini ikan oan GIFT tilapia ho
kuantidade barak ba setór privada, papalele
(vendedór ikan), grupu ka uma kain sira iha
Timor laran tomak ne’ebe iha interese.
distributed over 2 million monosex GIFT
fingerlings to community groups interested
in fish farming. This improved variety and
farming method has proved a success with
Timorese fish farmers, resulting in both
higher incomes and fish consumption.
To meet growing demand for monosex
GIFT fingerlings and to guarantee future
supply, WorldFish and MAF recently set up
a new hatchery in Leohitu suco, Bobonaro
municipality. In 2019, the hatchery was
officially handed over to experienced local
fish farmer Abel da Silva and his family to
operate as a business.
With year-round water resources and
spacious land, Mr da Silva’s family business
now ensures that fish farmers have access
to good-quality GIFT fingerlings. They
not only supply household fish farmers
in the local community, but also sell to
small aquaculture enterprises and traders
who on-sell to household fish farmers
throughout Timor-Leste.
116
Te’in ikan no hahán tasi iha Timor - Leste
Reseita: Aguasál ikan nila husi Leohitu
Sentru Leohitu mak sai fatin
seguru, ho paizajen ne’ebe matak
no hale’u ho natar no to’os, anin
fresku huu liuhosi aihun bo’ot
no bee sulin lian husi kolam
ikan nian.
Imelia Noronha hahú moris
foun iha ne’e depois nia kaben
no sai hanesan Abel da Silva nia
feto foun. Nia aprende kona-ba
ninia familia foun nia negósiu
iha sentru ida ne’e, hahú hanoin
oinsá nia bele te’in modo uza ikan
nila ne’ebe hakiak iha familia sira
nia kolam.
Mana Imelia fahe ninia ideia ho
kolega sira, no hamutuk koko
te’in modo oioin husi ikan nila.
Durante ne’e sira te’in ona ho
gostu: aguasál, lalar, sona, no
kari iha eventu sira hanesan
inagurasaun ba sentru ne’e rasik,
treinamentu ka vizitante sira
ne’ebe vizita iha sentru Leohitu.
Imelia haksolok tebes hodi fahe
ninia reseita aguasál ikan nila,
hanesan tuir mai ne’e.
Servi ba 4
Ingrediente sira
Ikan nila ulun 4, ho todan grama 200
Derok (been) fuan 1
Bee kopu 3
Liis mutin isin 4
Liis mean ki’ik ulun 4
Pimenta musan 8
Masin
Sukaer la ho musan
Tomate
kanuru xá 1½
Du’ut morin lolon 2
Ruku tahan liman 1
Maneira atu te’in
pedasuk 2 (maizumenus
hanesan kabuar ho diámetru
6 cm)
fuan 2, nato’on
1. Hamoos no hasai ikan ten, tesi ba rua. Fase
moos ikan ho bee, depois hoban ho derok
been durante minute 2–3 atu halo lakon iis
tahu. Fase moos fali ikan ho bee moos antes
te’in.
2. Hamanas bee iha sanan.
3. Hamoos ailia no liis mean. De’ut hamutuk liis
mutin, liis mean, pimenta musan ho masin.
4. Aumenta temperus ne’ebe de’ut rahun ona
ho sukaer ba iha sanan no he’in to’o nakali.
5. Hatun ikan no da’an to’o maizumenus
minutu 4 ho ahi ki’ik.
6. Ko’a tomate no tuku belar du’ut morin para
nia morin bele sai.
7. Hatun du’ut morin ho tomate ba tan ikan no
da’an hamutuk maizumenus to’o minutu 1.
8. Hasai aguasál tau iha manko no tau tan ruku
tahan. Servida ho etu.
Cooking fish and seafood in Timor - Leste 117
Recipe: Tilapia soup from Leohitu
The Leohitu tilapia hatchery is
a peaceful place, with its green
surroundings of rice fields and
gardens, a cool breeze blowing
through the shady trees, and the
sound of water trickling through the
fish ponds.
Imelia Noronha started a new
life here when she married her
husband and became Abel da
Silva’s daughter-in-law. While
learning about her new family’s
hatchery business, she began
thinking about the meals she could
cook using tilapia grown in the
family’s ponds.
Imelia shared her ideas with her
friends and together they tried
different ways of cooking the tilapia.
They have since served tilapia soup,
baked tilapia, fried tilapia and tilapia
curry at the hatchery inauguration,
training events and to other
hatchery visitors.
Imelia was happy to share this
recipe for aguasál ikan nila or
tilapia soup.
Serves 4
Ingredients
4 medium (approx. 200 g each) tilapia
1 lime (for juice)
3 cups water
4 cloves garlic
4 red shallots
8 peppercorns
1½ teaspoons
2 small balls (approx. 6 cm
diameter)
salt
tamarind pulp
(without seeds)
2 medium tomatoes
2 stems lemongrass
1 handful basil leaves
Method
1. Scale and gut the fish, wash and cut in
half. Soak in lime juice for 2–3 minutes
to remove any muddy odour. Rinse with
fresh water before cooking.
2. Heat water in a saucepan.
3. Peel the garlic and shallots, and crush
together with the peppercorns and salt.
4. Add the garlic mixture and tamarind pulp
to the saucepan and bring to the boil.
5. Add the fish and simmer for approximately
4 minutes.
6. Cut the tomatoes into wedges and gently
pound the lemongrass stem to release the
flavour.
7. Add the tomato and lemongrass to the fish
broth, and simmer for another minute.
8. Ladle into bowls, add the basil leaves.
Serve with rice.
118
Te’in ikan no hahán tasi iha Timor - Leste
*
Hahán kompleta
Main meal
Porsi 1: reseita te’in ona 1/4 + etu
1 portion: 1/4 cooked recipe + rice
*
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
2238 kJ 31 g 3 g 90 g 8 g 219 mg 6 mg 3 mg 139 μg
26 62 5 29 26 27 47 27 19
*ho etu/with rice
Cooking fish and seafood in Timor - Leste 119
120
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 121
Informasaun
nutrisaun nian
Estimasaun enerjia, makronutriente, no
konteúdu mikronutriente ne’ebe hili ona
husi kada reseita ne’ebe oferese husi kada
porsi husi hahan ne’ebe te’in, ho porsi
etu grama 300 ne’ebe mak persija/rekere.
Ninia kalkulasaun bazeia ba iha konteúdu
nutrisaun ba ingridiente ne’ebe sei matak,
ne’ebe halo ajustamentu (kada nivel
ingridiente) ho fatóres retensaun para atu
konsidera maneira te’in nian, depois konta
hamutuk ingridiente sira hotu, depois fahe
tuir ba porsi totál ou numeru ema ne’ebe
indika tuir reseita aihan nian. Konteúdu valór
nutrisaun ingridiente no fatór retensaun
ne’ebe barak mai husi FAO/INFOODS
Kompozisaun Aihan ba Afrika Western 2019
(Vincent et al. 2020), ho mós valór adisaun
husi Database Kompozisaun Alimentar
Austrália nian (FSANZ 2019), Database
Kompozisaun Alimentar Thailándia nian
(INMU 2015), Reksten et al. (2020), Bogard et
al. (2015) no Matanjun et al. (2009).
Persentajen nutrisaun ba han porsi ida
loroloron fó sasukat ka indikasaun de’it,
tanba rekizitus nutriente iha diferensia tuir
grupu ka ema. Kalkulasaun bazeia ba dieta
ema adultu nian ho 8700 kJ, proteína 50 g,
bokur 70 g, karbohidratu 310 g, fibra dietétika
30 g, kalsium 800 mg, ferru 12 mg, zinku 12
mg no vitamina A (ho retinol ekuivalente) 750
μg (Governu Austrália 2018a, b).
Kada reseita deskreve mós kona-ba aihan
Proteína, aihan Mikronutriente, ka aihan
Enerjia bazeia ba ingridiente prinsipál sira
ne’ebe mak uza iha reseita:
• Aihan Proteína sira (ba kresimentu
fíziku no mentalidade) inklui han na’an,
na’an manu, ikan, mantolun, no produtu
susubeen, fore no fore sira seluk.
Nutritional
information
The estimated energy, macronutrient
and selected micronutrient content of
each recipe is presented per portion of
the cooked dish, with a 300 g portion of
cooked rice where specified. Calculations
are based on the nutrient content of raw
ingredients, adjusted (at the ingredient
level) by a retention factor to account
for cooking method, summed for all
ingredients, and divided by the number
of portions in the recipe. Raw ingredient
nutrient content values and retention
factors were predominantly obtained from
FAO/INFOODS Food Composition Table for
Western Africa 2019 (Vincent et al. 2020),
with additional values from the Australian
Food Composition Database (FSANZ 2019),
the Thai Food Composition Database (INMU
2015), Reksten et al. (2020), Bogard et al.
(2015) and Matanjun et al. (2009).
The percentage of daily energy and nutrient
requirements met by eating one portion
is provided as an approximate indication
only, as nutrient requirements differ for
different groups of people. Calculations are
based on an average adult diet of 8700 kJ,
50 g protein, 70 g fat, 310 g carbohydrate,
30 g dietary fibre, 800 mg calcium, 12 mg
iron, 12 mg zinc and 750 μg vitamin A
(retinol equivalents) (Australian Government
2018a, b).
Each recipe is also described as to whether
it contains Protein, Micronutrient and/or
Energy foods based on the main ingredients
used in the recipe:
• Protein foods (for physical and mental
growth and development) include meat,
chicken, fish, eggs, milk, milk products,
legumes, soy products and nuts.
122
Te’in ikan no hahán tasi iha Timor - Leste
• Aihan Mikronutriente (ba protesaun
hasoru moras sira mak hanesan) inklui
modo no aifuan sira, ne’ebe ho kór
diferente; no aihan proteína sira mós riku
ho mikronutriente.
• Aihan Enerjia (ba serbisu, aprende no
halimar) mak hanesan batar, foos, terigu;
aihan husi abut sira hanesan aifarina,
fehuk midar no fehuk; bokur no mina.
Iha ne’e iha grupo aihan tolu ne’ebe mak
rekomenda iha Timor Leste bazeia ba
matadalan dietétika ba aihan saudavel
para atu han kada loron ba dieta saudavel
(Ministeriu Saúde 2017), nune’e mak fokaliza
iha reseita hirak ne’e.
• Micronutrient foods (for protection
against many diseases) include all
vegetables and fruits, in different
colours; protein foods are also rich in
micronutrients.
• Energy foods (for work, to learn and to
play) include grains, such as corn, rice and
wheat; root vegetables, such as cassava,
sweet potato and potato; and oils and fats.
These are the three food groups
recommended in Timor-Leste’s food-based
dietary guidelines to be eaten daily for a
healthy diet (Ministry of Health 2017), and so
are highlighted in these recipes.
• Australian Government 2018a. Australia New
Zealand Food Standards Code – Standard 1.2.8
– Nutrition information requirements. Australian
Government: Canberra. Accessible at www.
legislation.gov.au/Details/F2018C00944.
• —— 2018b. Australia New Zealand Food Standards –
Schedule 1 – RDIs and ESADDIs. Australian
Government: Canberra. Accessible at www.
legislation.gov.au/Details/F2018C00960.
• Bogard J.R., Thilsted S.H., Marks G.C., Wahab M.A.,
Hossain M.A.R., Jakobsen J. et al. 2015. Nutrient
composition of important fish species in Bangladesh
and potential contribution to recommended
nutrient intakes. Journal of Food Composition and
Analysis 42, 120–133.
• FSANZ (Food Standards Australia New Zealand)
2019. Australian Food Composition Database –
release 1. FSANZ: Canberra. Accessible at www.
foodstandards.gov.au.
• INMU (Institute of Nutrition, Mahidol University)
2015. Thai Food Composition Database: online
version 2, September 2018. INMU: Bangkok.
Accessible at www.inmu.mahidol.ac.th/thaifcd.
• Matanjun P., Mohamed S., Mustapha N.M. and
Muhammad K. 2009. Nutrient content of tropical
edible seaweeds, Eucheuma cottonii, Caulerpa
lentillifera and Sargassum polycystum. Journal of
Applied Phycology 21(1), 75–80.
• Ministry of Health 2017. Recommendations for
healthy eating in Timor-Leste/Rekomendasaun
ba han saudável iha Timor-Leste. Government of
Timor-Leste, Ministry of Health: Dili.
• Reksten A.M., Somasundaram T., Kjellevold M.,
Nordhagen A., Bøkevoll A., Pincus L.M. et al. 2020.
Nutrient composition of 19 fish species from Sri
Lanka and potential contribution to food and
nutrition security. Journal of Food Composition and
Analysis 91, 1–13.
• Vincent A., Grande F., Compaoré E., Amponsah
Annor G., Addy P.A., Aburime L.C. et al. 2020.
FAO/INFOODS Food Composition Table for
Western Africa (2019): user guide & condensed
food composition table. Food and Agriculture
Organization of the United Nations (FAO): Rome.
Available at www.fao.org/publications/card/en/c/
CA7779B/.
Cooking fish and seafood in Timor - Leste 123
124
Te’in ikan no hahán tasi iha Timor - Leste
Komentáriu ikus liu
Livru ida ne’e ninia objetivu maka atu
konserva no valóriza aihan sira, hodi
luta kontra ba iha aihan sira ne’ebe laiha
nutrisaun ka valóres ne’ebe di’ak, ba iha
komunidade sira iha urbanu no área rural
ne’ebe mak ohin loron konsumu daudaun.
Mundu ohin loron preokupa liu ho aihan sira
ne’ebe mak ita han no oinsá maka ita bele
prodús rasik. Livru ida ne’e foin ramata iha
periódu surtu COVID-19, ho tempu ne’ebe
bele sai hanesan istóriku ba iha sistema aihan
global nian ne’ebe ohin loron hetan problema
bo’ot. Mudansa ba iha produsaun aihan husi
sentral komersial sira afeita ona ba iha área
rural nia moris. Medidas importante saida
mak ita bele fó atensaun ba iha produsaun
aihan doméstiku no nutrisionalmente ne’ebe
kontinua ho forma identidade Timor nian,
hanesan rekursu soberania aihan ne’ebe iha
momentu inserteza nia laran.
Final remarks
This book aims to preserve and instil
pride in traditional food items and
recipes to counter the use of convenience
foods that have lower nutritional value
but are permeating both urban and
rural communities. The world is more
concerned than ever about the food we
eat and how we produce it. This book
was completed during the COVID-19
pandemic period, a time in history when
global food systems were experiencing
large disruptions. Changes in trade of
food from epicentres of production
have permeated all the way into village
life. How important then to draw our
attention to the domestically produced
and nutritionally rewarding foods that
are continuing to form the food identity
of Timorese people – a source of food
sovereignty in an era of uncertainty.
Cooking fish and seafood in Timor - Leste 125
Agradesementu
Livru ne’e sei laiha se la ho ema sira ne’ebe
mak ho laran di’ak fahe sira nia istória, reseita
no hahán gostu, ka ajuda ho dalan seluk:
• Grupu feto Beacou, Albina Tavares, Olinda
Lagur no kolega sira seluk (ikan uut ho
sardina azeite botir)
• Suru boek nain, Ana Juvita no feto maluk
fa’an boek sira seluk iha ponte Mota Loes
(istória boek Loes nian)
• Mana Mariana husi Restaurante Marlelo
beach (boek kari no ikan kukus)
• Jose Simão no Maria husi Empreza Di’ak,
Super Mario husi Adara, no Alberto
(istória Atauro nian)
• Arnaldo de Araujo Gomes (Kelo) husi
Agora Food Studio (salada budutasi)
• Inacia Teme no Pedro Rodrigues (aimanas
budu ba ikan maran)
• Elly ho Danny Lee husi restaurante Ocean
View (kadiuk Padang ho istória)
• Rosa da Cunha (Ikan tunu no Istória
Behau)
• Maria Jose, Jenny House no Dedi Martins
husi Blue Ventures (Behau istória)
• Albina no ninia feto maluk sira seluk
husi Obrata ne’ebe halo balixaun no ipu
(istória Manatuto nian)
• Meri (aidila funan ho balixaun no ipu salsa)
• Feto Illilai husi Baraka ikan (salada defariti,
bilimbi aimanas no adventura kolleta)
• Angelo husi Restaurante Kati Guest House
(istória kona-ba kurita bafa)
• Adeliza de Fatima Quintao-Kiki (homan
katupa)
• Agustinha ninia familia (dotuwai
hamudara)
• xefi suco Fatudere Paul Soares Felipe, no
Miranda, Januario no feto ho mane maluk
sira seluk husi Adarai (Istória reseita
ikan tukir)
• Elisabeth de Araujo (istória kona-ba
ikan nila)
• Imelia Noronha no nia belun, Joao no
Abel da Silva husi Leohito hatchery (istória
kona-ba ikan nila no aguasál)
• Fatin Muzeum ba Arte Galleria iha
Teritóriu Norte, Darwin, Austrália
(identifikasaun kona-ba budutasi)
• Wade Fairley no Joctan Dos Reis Lopes ba
sira nia fotografia
• Alex Tilley, Mario Pereira, Lucas de Jesus
Soares, Silvino Gomes, David Mills,
Kendra Byrd, Jharendu Pant no staff sira
seluk husi WorldFish ho sira nia apoiu
liuhosi ideias
• Motórista Samuel, Agus no Jacinto
• Ânia Soares ba ninia korajen no hanoin
kona-ba kalkulasaun nutrisaun nian
• Chris Barlow, Ann Fleming no Max Troell
ba sira nia korajen atu hakerek livru ida
ne’e no apoiu referénsia
• Lila Ximenes ho ninia oan Daniel Ximenes
Soares ne’ebe fó apoiu ba halo tradusuan
homan katupa nian
• Exellensia Lauriadu Nobel da Paz Doutór
José Ramos-Horta, ho ninia laran murak
hodi fó apoiu ba Feto Timor oan sira,
hanesan ha’u nia mehi hakerek livru ida
ne’e, hodi fó ninia hanoin ba iha pájina ‘Lia
maklokek’
• Brigildo F.X. Martins ho Mana Ceú Lopes,
ne’ebe fó apoiu ba iha editasaun no provas
lee no apoiu mós ideia ba iha livru ida ne’e
• Mary Webb ba editasaun no provas lee.
126
Te’in ikan no hahán tasi iha Timor - Leste
Acknowledgements
This book would not have been possible
without the following people who generously
shared their stories, recipes and delicious
food, or assisted in other ways:
• Beacou women’s group, Albina Tavares,
Olinda Lagur and other friends (fish
powder and bottled sardines)
• shrimp harvester, Ana Juvita, and other
women selling shrimp at Loes River bridge
(Loes shrimp story)
• Mariana from Marlelo Beach Restaurant
(shrimp curry and poached fish)
• Jose Simão and Maria from Empreza Di’ak,
Super Mario from Adara, and Alberto
(Atauro story)
• Arnaldo de Araujo Gomes (Kelo) from
Agora Food Studio (seaweed salsa)
• Inacia Teme and Pedro Rodrigues (dried
fish with chilli sauce)
• Elly and Danny Lee from Ocean View
Restaurant (Padang crab and story)
• Rosa da Cunha (barbecued fish and
Behau story)
• Maria Jose da Cunha, and Jenny House
and Dedi Martins from Blue Ventures
(Behau story)
• Albina, Francisca and other Obrata
women who make and sell balixaun and
ipu (Manatuto story)
• Meri (papaya flowers with balixaun and
ipu salsa)
• Ililai women from the Fish House (defariti
salad, bilimbi aimanas [chilli pickle] and
gleaning adventures)
• Angelo da Silva from Kati Guest House and
Restaurant (braised octopus and story)
• Adeliza de Fatima Quintao-Kiki (katupa
weaving)
• Agustinha’s family (dotuwai hamudara
[fish baked in palm leaves])
• xefi suco of Fatudere, Paul Soares Felipe,
and Miranda, Januario and the other men
and women from Adarai (ikan tukir [fish
baked in bamboo] story and recipe)
• Elisabeth de Araujo (tilapia story)
• Imelia Noronha and friends, Joao and
Abel da Silva from Leohito hatchery (story
and tilapia soup)
• Museum and Art Gallery of Northern
Territory, Darwin, Australia (seaweed
identification)
• Wade Fairley and Joctan Dos Reis Lopes
for their photographs
• Alex Tilley, Mario Pereira, Lucas de Jesus
Soares, Silvino Gomes, David Mills, Kendra
Byrd, Jharendu Pant and other WorldFish
staff for their support and ideas
• Drivers Samuel, Agus and Jacinto
• Ânia Soares for her encouragement and
advice on calculating nutrition information
• Chris Barlow, Ann Fleming and Max
Troell for their encouragement to write
this book and support with reference
materials
• Lila Ximenes and her son Daniel Ximenes
Soares for translation assistance of the
katupa weaving instructions
• His Excellency Nobel Peace Prize Laureate
Dr José Ramos-Horta for his generous
support of Timorese women, like myself
and my dream to write this book, and for
his thoughts for the Foreword
• Brigildo F.X. Martins and Ceú Lopes, for
editing and proofreading assistance, and
their support for the idea of this book
• Mary Webb, for editing and proofreading.
Cooking fish and seafood in Timor - Leste 127
128
Te’in ikan no hahán tasi iha Timor - Leste
Cooking fish and seafood in Timor - Leste 129
Livru ne’e prodús husi programa WorldFish nian, hanesan parte ida
kona-ba vida moris peskas sira nian iha Timor-Leste, no mós hala’o
hanesan parte Programa Peskiza CGIAR nian kona-ba Fish Agri-Food
Systems (FISH). Ho fundus ne’ebe mai husi SwedBio, programa ida
iha Stockholm Resilience Centre, no Australian Centre for International
Agricultural Research.
Sra. Agustinha Duarte hanesan Analizadóra ba Peskiza iha organizasaun
WorldFish Timor-Leste. No mós Sra. Kim Hunnam foin kompleta ninia
Estudu Doutóramentu iha Research Institute for the Environment and
Livelihoods, iha Universidade Charles Darwin, Austrália. Dr. Hampus
Eriksson hanesan sientista senior ida iha WorldFish, no hanesan mós
Profesor Asosiadu husi Australian National Centre for Ocean Resources
and Security iha Universidade Wollongong, Austrália.
•••
This book has been produced under the WorldFish program on fish
based livelihoods in Timor-Leste and was undertaken as part of the
CGIAR Research Program on Fish Agri-Food Systems (FISH). Funding was
received from SwedBio, a program at the Stockholm Resilience Centre,
and the Australian Centre for International Agricultural Research.
Ms Agustinha Duarte is a Research Analyst at WorldFish Timor-Leste.
Ms Kim Hunnam is completing her PhD at the Research Institute for
the Environment and Livelihoods, Charles Darwin University, Australia.
Dr Hampus Eriksson is a senior scientist at WorldFish and an Associate
Professor at the Australian National Centre for Ocean Resources and
Security, University of Wollongong, Australia.
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