Exploring “Mandai”: gastronomy of Banjar ethnic in Kalimantan, Indonesia

Abstract

Mandai is a traditional food product made from the inner skin of the cempedak fruit (Artocarpus champeden), processed using a fermentation method, and discovered by the Banjar ethnic group in Kalimantan. This article aims to review the history, development, fermentation process, derivative products, and Mandai in Banjar ethnic gastronomy, and to discuss the potential of Mandai as a tourism product. A narrative literature review was used to describe the Mandai phenomenon from various relevant sources. These results depict that Mandai is a traditional fermented food that continues to grow and has the potential to support the tourism industry in the respective region. This article is the first international review that examines Mandai from a scientific perspective. The findings of this study enrich knowledge about traditional fermented foods and serve as a guide for gastronomy and tourism professionals in Kalimantan in the future Mandai development.