Cuisine of Timor-Leste

The cuisine of Timor-Leste consists of regional popular foods such as pork, fish, basil, tamarind, legumes, maize, rice, root vegetables, and tropical fruit.Apart from rice, other staple food items that are cultivated in Timor-Leste include sweet potatoes, maize, cassava, and taro.This leads to a period of poor food security called the "hungry season" from November to February due to the unpredictable climate.It is dried palm tree bark, beaten into a powder, mixed with water to form a jelly and then cooked over fire.It accounted for half of the country's trade when it was a Portuguese colony in the late 1800s, but during 24 years of Indonesian occupation the bumper business was neglected when the military took over – prices fluctuated and many coffee plantations were battlefields so the quality of beans worsened.
An East Timorese dish of ikan sabuko with batar daan, rice and budu.
Bibinka - a grilled and layered coconut cake.
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