Indonesia – Aunu Senebre

by Fauzan Anandika

Southeast Asia becomes one of the greatest places for diving since it consists of many beautiful islands. One of the diving spots in Raja Ampat located in West Papua of Indonesia. The name of Raja Ampat comes from a local myth. It said that there was a woman who found seven eggs. Four of the egg hatch and become a four prince and become kings in a different place. They rule at Waideo, Salawati, Misool Timur, and Misool Barat while the other three eggs become a ghost, a woman, and a rock. That’s what the locals said.   

Raja Ampat island has big tourism potential, especially for diving spots. Raja Ampat seas become top ten of the best diving spot with a complete flora and fauna underwater collection. According to Dr. John Veron, a researcher from Australia found that Raja Ampat has about 450 coral types, 1000 types of coral fish, and 700 types of mollusks. It makes Raja Ampat home for 75% of world coral species. Some of the unique species that live in Raja Ampat are dwarf seahorse, wobbegong, and manta rays fish. There also Raja Ampat endemic fish, Eviota Raja, a gobble type fish.

West Papua is not only known for its beautiful sea but also its delicious food. One of them is Aunu Sanebre, a dish made from anchovy, grated coconut, and sliced taro leaves served with a side of papeda. Aunu Sanebre not only has a delicious taste but it the most popular dish on Papua island. It becomes the most wanted dish when visiting the island, a taste that can’t be found outside Papua island. 

Cooking Aunu Sanabre is simple and easy. First of all, you need to prepare a grated coconut and sliced taro leaves. Then steamed the mixture. Aunu Sanabre has a wet texture with taro leaves aroma. Don’t forget to prepare a plate of papeda for the side dish. 


  • 100 gram of rice anchovy
  • 1 piece of taro, diced cut
  • 1 piece of taro leaves
  • ¼ piece of grated coconut
  • 1 piece of egg
  • 1 teaspoon of salt

Papeda ingredient

  • 250-gram sago flour
  • 2 clove of garlic, crushed
  • ½ tablespoon of salt
  • 4 cup of water

Papeda preparation

  1. Boil 3 cups of water.
  2. In another bowl, mix sago flour, garlic, salt, and one cup of water.
  3. Pour the boiling water slowly into the mixture.
  4. Cook the mixture with low heat.
  5. Stir continuously, until boiling and thickened.
  6. Papeda is ready to be served.

How to make

  1. Mix rice anchovy, grated coconut, and taro in a big bowl.
  2. Add egg and finely mix it.
  3. Put into taro leaves, completely cover with taro leaves, steam for 30 minutes.
  4. Aunu Sanabre ready to be served with a side of papeda.
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