Anyang Pakis, A Traditional Ramadan Dish from Sumatra

RRI.CO.ID, Jakarta - Various traditional dishes are served as part of Ramadan traditions across Indonesia. In several parts of Sumatra, one such dish is anyang pakis, a traditional preparation made from young fern shoots and commonly served to break the fast.

Anyang pakis is known in several areas, including Aceh, North Sumatra, and Riau. The dish is believed to have roots in Malay culinary traditions and has become part of local cuisine, particularly during Ramadan.

The main ingredient is young fern shoots, which are boiled before being mixed with grated coconut that has been roasted together with a blend of spices. This combination creates a savory flavor and a distinctive spiced aroma.

The seasoning used in anyang pakis is similar to that found in urap, including shallots, lemongrass, kaffir lime leaves, and coriander. These ingredients are roasted together with the grated coconut to enhance their aroma.

Although similar to urap, anyang pakis differs in the way the coconut is prepared. Anyang pakis uses roasted grated coconut, while urap generally uses fresh grated coconut without roasting.

The relatively easy availability of young fern shoots in parts of Sumatra has contributed to the dish's development as a home-style food. Over time, however, anyang pakis has increasingly become a seasonal dish commonly associated with Ramadan.

Anyang pakis is usually served with steamed rice. In some areas, it is also enjoyed as a side dish with bubur pedas or bubur sop, two types of savory porridge. The tradition makes anyang pakis not only a dish for breaking the fast but also part of Sumatra's diverse Ramadan culinary heritage.