The Mangrove Village, Kampoeng Kepiting, Kuta, Bali

We take a seat in a bamboo gazebo above a swamp teeming with small crabs, known as “kepiting” in Indonesia. As a preserved mangrove area of Bali, local villagers in Wanasari run sustainable programs that include producing their own mangrove juice syrup, mangrove chips, and mangrove cookies, which are all sold right here at Kampoeng Kepiting Kuliner restaurant, with the aim of empowering the local community.

Wanasari mangrove ecotourism is the setting for Kampoeng Kepiting Kuliner, a sustainable culinary venue in the middle of mangrove area of Tuban, right next to the entrance of Bali’s newest toll road. The restaurant comprises five bamboo gazebos standing on Ngurah Rai’s mangrove area. Each gazebo is connected by a wooden bridge and has 180 degrees view of the ocean (and the new bridge that spans it.) Here, mangrove fruits play an important role in traditional Indonesian food and drink served in the restaurant. “Pidade” or crabapple mangrove fruit, is a popular ingredient, with a texture similar to mangosteen, and is used in the Mangrove Juice, locally produced by Wanasari villagers. The fresh taste is similar to tamarind juice, and customers who wish to make it at home can buy the bottled extract in the restaurant. From the same juice, mixed with palm sugar, comes the sauce for the Mangrove Salad poured over organic Asian vegetables and fruit, the taste reminds me of Balinese rujak manis. The Soup Kepala Ikan is a clear fish head clear soup with a refreshing taste. We also have Kepiting Tol Bergoyang, made with Wanasari’s own crab, farmed just steps away from the restaurant, and cooked in a fiery sauce of tomatoes and mixed chillies. Expect to be surprised by the spices – which I am told can make the neighbouring toll bridge shake! The Grilled Mackerel is made with Benoa Harbour’s black sand mackerel, marinated in Balinese turmeric and mangrove fruits before grilling, and is perfectly paired with warm white rice and three kinds of sambal, Sambal Matah, Sambal Tomat and Sambal Mangrove. There is also Cah Kangkung, a dish of water spinach cooked in shrimp paste.

We chatted with Made Sumasa, chairman of Wanasari’s Mangrove Ecotourism who is also the head of Tuban’s fishermen association, and he tells us about various community development programs and activities available at Kampoeng Kepiting Kuliner, like jukung boat fishing, canoeing and mangrove tours. Ibu Kadek who is the owner of the restaurant, also explained about the local production of mangrove chips and cookies made of ‘lindur,’ large-leafed orange mangrove fruit, sold exclusively at Kampoeng Kepiting Kuliner. As the afternoon sun waned, we ended this lovely afternoon by the ocean with Tropical Sliced Fruit and Balinese Sweets and reflected that it’s always always good to meet new friends and discover new places. Menur

Kampoeng Kepiting Kuliner | Jl. By Pass Ngurah Rai no. 1, Tuban, Kuta | P +62 81 236 111 044 | 200 Seats | Open 10am - 10pm

- See more at: http://www.letseatmag.com/article/the-mangrove-village-at-kampoeng-kepiting#sthash.CUvrUVld.dpuf