JAKARTA - Indonesian Hajj pilgrims bring special food from their respective regions as a provision to release homesickness while in the Holy Land, Saudi Arabia to carry out the 1443H/2022M pilgrimage.
"Food is brought from the country, there is pecel seasoning, anchovy sauce. If you miss eating this, let the spirit eat it," said Zumrotun, a pilgrim candidate from Pati, Central Java who joined the Solo Embarkation (SOC) 1 in Mecca, Antara, Thursday, 16 June.
Zumrotun, who was not accompanied by his husband to the Holy Land, because he had passed the specified age limit, which was 65 years, said that eating the lunch he brought reminded him of his hometown and at the same time letting go of longing.
"The food is mixed with the food you get here, so remember to go to the village," he said while showing the anchovy sauce wrapped in plastic.
Likewise with Juniar, from the Padang Embarkation (PDG) 1 group which brought various types of special foods from the city which is famous for its culinary.
He brought rendang meat, anchovies which is a typical fish from Lake Maninjau, there was also a roommate who brought rendang ferns and abon.
"The food here is delicious, thank God we have prepared three meals, but because we Padang people are used to spicy food, so bring your own chili," said Juniar.
Elly Warni Mustafa from PDG 1 Embarkation also brought other Padang specialties, such as serundeng, roasted bada fish and some brought instant food such as instant noodles.
This year's Hajj pilgrims get three meals, namely morning, afternoon and evening with a varied menu and the dose has been adjusted to meet nutritional requirements.
In addition, the food served to the congregation is also adjusted to the tastes and tastes of the archipelago cooked by native Indonesian cooks, such as rendang, eggplant balado, meat stews and others.
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