CookingTimor-Leste

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

Act of the Australian Parliament. ACIAR operates as part of Australia’s international development assistance

program, with a mission to achieve more productive and sustainable agricultural systems, for the benefit

of developing countries and Australia. It commissions collaborative research between Australian and

developing-country researchers in areas where Australia has special research competence. It also administers

Australia’s contribution to the International Agricultural Research Centres. The Chief Executive Officer of ACIAR

reports directly to the Australian Government Minister for Foreign Affairs. ACIAR operates solely on budget

appropriation from Australia’s Official Development Assistance (ODA). The use of trade names constitutes

neither endorsement of nor discrimination against any product by ACIAR.

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

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.

Indíse

Lia maklokek

Prefásiu

Jornada husi livru reseita ida ne’e

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

Contents

Foreword

Preface

The journey of this recipe book

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

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

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

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

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

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.

Mapa kona-ba fatin istória sira

40–49

26–31

18–25

32–39

8–17

114–121

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.

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

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.

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.

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.

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

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

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

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.

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

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.

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’.

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.

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

Te’in ikan no hahán tasi iha Timor - Leste

Cooking fish and seafood in Timor - Leste 25

Suco Bebonuk – Dom Aleixo – Dili

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

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.

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

Saus tomat kanuru han 3

Saus sambal kanuru han 2

Bee

Pimenta

Masin midar

mililitru 100 (maizumenus

kopu ½)

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

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.

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

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.

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.

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

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

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.

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

Te’in ikan no hahán tasi iha Timor - Leste

Cooking fish and seafood in Timor - Leste 39

Suco Beloi & Suco Biqueli – Atauro – Dili

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

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.

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

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.

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

Te’in ikan no hahán tasi iha Timor - Leste

Cooking fish and seafood in Timor - Leste 49

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

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’.

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

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)

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.

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

Te’in ikan no hahán tasi iha Timor - Leste

Cooking fish and seafood in Timor - Leste 59

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

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

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

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

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

Te’in ikan no hahán tasi iha Timor - Leste

Cooking fish and seafood in Timor - Leste 71

Suco Sau – Manatuto – Manatuto

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

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.

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.

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

Derok (been) fuan 1

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

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

Te’in ikan no hahán tasi iha Timor - Leste

Cooking fish and seafood in Timor - Leste 81

Suco Ililai – Lautém – Lautém

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

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.

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.

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

Te’in ikan no hahán tasi iha Timor - Leste

Cooking fish and seafood in Timor - Leste 89

Suco Com – Lautém – Lautém

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

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

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

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.

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

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

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

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.

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

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.

130

Te’in ikan no hahán tasi iha Timor - Leste

CookingTimor-Leste

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