2 Indonesian Dishes Included in the 2025 List of the World's 100 Worst-Reviewed Foods by TasteAtlas

2 Indonesian Dishes Included in the 2025 List of the World's 100 Worst-Reviewed Foods by TasteAtlas

Indonesian cuisine has long been celebrated for its rich flavors and diversity, with dishes like Rendang and Nasi Goreng earning global recognition. However, in an unexpected twist, two Indonesian dishes, Tinutuan and Paniki, have made their way onto TasteAtlas's 2025 list of the 100 worst-reviewed foods in the world. The list is curated based on reviews from food critics, research articles, and user feedback on traditional dishes from around the globe.

1. Tinutuan: A Nutritious Vegetable Porridge

Tinutuan, also known as Bubur Manado, is a traditional rice porridge from Manado, North Sulawesi. It is typically made with rice and an assortment of vegetables, including spinach, pumpkin, cassava, and corn. Its unique texture is due to its watery consistency, and it is often served with salted fish and sambal, a spicy chili paste.

TasteAtlas describes Tinutuan as a savory and nutritious dish, initially created as a vegetarian meal. However, on special occasions, meat is sometimes added for additional flavor. This dish is particularly popular for breakfast, with locals flocking to eateries early in the morning to enjoy this hearty meal.

Despite its wholesome ingredients and cultural significance, Tinutuan’s inclusion on the list may stem from its unfamiliar texture and flavor profile, which could be challenging for international palates unfamiliar with Indonesian cuisine.

2. Paniki: A Unique Dish Featuring Bat Meat

Paniki is another North Sulawesi specialty that has drawn attention—and controversy. The dish’s main ingredient is bat meat, a protein source traditionally consumed in certain Indonesian regions. To prepare Paniki, the bat is first roasted to remove its fur, cleaned, and cut into smaller pieces. The meat is then cooked in coconut milk and seasoned with a blend of spices, including garlic, ginger, lemongrass, curry leaves, and chili paste.

Paniki is often served with white rice, offering a balance of flavors from the creamy coconut milk and the rich spices. However, its inclusion on the list likely reflects cultural differences in dietary habits. For many international audiences, the use of bats as an ingredient may seem unusual or unappealing, despite its cultural and culinary significance in Sulawesi.

The Global Context of the Worst-Reviewed Foods

At the top of TasteAtlas’s list is Blodpalt, a traditional Swedish and Finnish dish made from rye or barley flour and animal blood. This dish is often served with bacon and lingonberry jam. While it is a beloved regional specialty, its unconventional ingredients have earned it polarizing reviews.

Other entries include:

  • Bocadillo de Sardinas (Spain): A simple sandwich featuring canned sardines on Spanish baguette or other bread varieties.
  • Calskrove (Sweden): A fusion dish combining a calzone pizza stuffed with a hamburger and French fries.
  • Angulas a la Cazuela (Spain): A luxurious dish made from baby eels cooked with garlic, chili, and olive oil.
  • Jellied Eels (England): A traditional Cockney street food involving boiled eels set in gelatin.

Southeast Asia’s Representation

Indonesia’s representation in the list also includes Acar Kuning, or Yellow Pickles, a side dish made from cucumbers, carrots, chilies, and turmeric-infused vinegar. Another entry, Lawar from Bali, is a dish combining chopped meat, vegetables, grated coconut, and spices. It often includes pig’s blood for added flavor and color.

Understanding the Rankings

While the rankings may appear critical, they reflect subjective preferences rather than an objective assessment of quality. Food is deeply tied to culture, and what may seem unusual or unappetizing to one group can be a cherished delicacy for another. Dishes like Tinutuan and Paniki carry significant cultural and historical value for Indonesians, highlighting the diversity and richness of their culinary heritage.

 

By spotlighting these dishes, even in a controversial context, TasteAtlas invites global audiences to explore and understand the culinary traditions of different cultures. For Indonesians, this is an opportunity to showcase their cuisine on the international stage and perhaps challenge perceptions through greater exposure and appreciation.

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