Kaiana from the Haiduan Kanding Tribe is run by Ibu, who is a chef, a storefront manager, a weaver, a mother, and occasionally a curator or organizer of the tribal market. She is the most versatile young adult in the tribe and a lifelong learner of cultural heritage. Based in the workshop, Ibu works step by step with local elders and young people to showcase the charming aspects of weaving, Pasibutbut, a traditional eight-part harmony, crop preservation, and traditional cuisine.
Featured Dishes
2023 Breakfast Feast
Pigeon Pea Tempeh; Pigeon Pea Milk; Millet Rice
Because her family grows a lot of pigeon peas, Ibu is constantly exploring their possibilities. For example, she makes milk from the peas and uses the leftover pulp to make tempura, making use of food waste. In addition, the signature dish of Kaiana is millet rice. This time, in response to the theme of the breakfast table, she has replaced the fried wild vegetables of the past with fresh lettuce. You can also try drizzling the syrup made from begonia flowers on top, just like the children of the tribe used to do, adding sugar to the millet rice and eating it sweetly.
