Indonesia’s cuisine is incredibly diverse, influenced by a variety of factors including geography, trade, colonization, and migration. The nation’s archipelago, with more than 17,000 islands, boasts thousands of regional dishes, each with its own unique flavors and ingredients.

Rice (Nasi): Rice is the staple food in most regions, served in nearly every meal. The importance of rice is reflected in the variety of rice-based dishes such as Nasi Goreng (fried rice) and Nasi Uduk (rice cooked in coconut milk).

Noodles (Mie): Noodles are also popular, with dishes like Mie Goreng (fried noodles) and Bakmi (boiled noodles with toppings) enjoyed nationwide.

Sago and Cassava: In eastern parts of Indonesia, particularly in Papua and Maluku, sago and cassava are the staple foods instead of rice.