KBRN, Sabang: A unique culinary delight, exclusive to the Ramadan month, comes from Indonesia's westernmost city, Sabang City on Weh Island, Aceh: "Sambai Oen Peugaga."

This popular and sought-after Acehnese specialty during Ramadan is reminiscent of "sambal," a chili-based condiment.

However, unlike traditional sambal made from chili peppers, sambai oen peugaga is uniquely crafted from 44 varieties of beneficial leaves.

At first glance, sambai oen peugaga resembles "urap," a Javanese side dish of mixed steamed vegetables with seasoned grated coconut.

Hasyiah, a vendor at the Sabang traditional market, has been selling this Acehnese delicacy exclusively during Ramadan for over a decade.

"I've been selling sambai oen peugaga for over eleven years, only during Ramadan. I gather the leaves from the forest. It's tiring, but many people love it, so I continue despite the effort," said the middle-aged woman last week, rri.co.id reported.

Sambai oen peugaga consists of various leaves with health benefits, including gotu kola, guava, Elephantopus scaber, mango, Jamaican vervain, papaya, and skunk vine.

All these leaves are gathered from the forest, giving the dish a unique and distinctive taste.

Hasyiah also shared the preparation method: the leaves are washed, tied, and finely sliced. They are mixed with roasted coconut, sliced shallots and chilies, and a touch of asam sunti, which is dried and salted bilimbi. The mixture is seasoned to taste.

Hasyiah sells it for a pocket-friendly IDR 10,000 (USD 0.61) per packet. This sambai oen peugaga recipe is a family heirloom passed down through generations. ***