Dishes
Millet dumpling
小米粽
Also called: 阿拜 (abai) · 阿粨 · cinavu
An Indigenous Taiwanese parcel of millet and pork wrapped in leaves.
What it is
Taiwan's Indigenous peoples make their own leaf-wrapped dumplings, often called abai (阿拜). The best documented is the cinavu of the Paiwan and Rukai, made from millet, taro flour, glutinous rice or sorghum around a meat filling.
Where it comes from
Millet was a staple grain for Taiwan's Indigenous peoples, and was also made into wine.
How it is made
For cinavu, the grain and filling are wrapped first in jiasuanjiang (假酸漿) leaves, then in shell-ginger (月桃) leaves, and cooked.
How to eat it
Peel off the outer shell-ginger leaf. The inner leaf is eaten together with the filling.
In Kaohsiung
Ibu Kitchen in Meinong cooks Indigenous Taiwanese food with produce from its Bunun chef-owner's home village near Mt Tengzhi.
Where to eat it in Kaohsiung
Sources