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Jakarta Post

Enjoying 'Bubur' Samin in Jayengan

Sun, June 4, 2017   /   10:34 am
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    The more, the merrier: A committee member of the Darussalam Mosque in Surakarta, Central Java, slices beef into small pieces to use as one of the ingredients of Samin porridge. JP/ Ganug Nugroho Adi

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    Rich with flavors: Various vegetables are added to the porridge. JP/ Ganug Nugroho Adi

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    Fast, not furious: A man stirs the porridge. It takes three hours, from 12 p.m. to 3 p.m., to prepare and cook the free Samin porridge. JP/ Ganug Nugroho Adi

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    Securing a place: Residents arrive at the mosque and put their food containers on the table while patiently waiting for the porridge to be distributed. JP/ Ganug Nugroho Adi

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    First-come, first-served: Mosque committee members distribute the porridge to hundreds of residents who come from nearby neighborhoods and outside the kampung. JP/ Ganug Nugroho Adi

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    Happy go lucky: A woman smiles after securing three portions of porridge. JP/ Ganug Nugroho Adi

Residents living around the Darussalam Mosque in Jayengan, Surakarta, Central Java, have a unique tradition of eating Samin porridge during Ramadhan. Every day of the holy month, the mosque’s Ramadhan committee cooks Samin porridge to be distributed free of charge to residents of nearby areas.

The name of the porridge is taken from ghee, clarified butter used in Arabic cuisines that is locally called samin. The Samin porridge is also called Banjar porridge as it comes from Banjar city in South Kalimantan.

Locals say that many years ago, a community from Banjar city who moved to Surakarta, also known as Solo, to make a living as precious stone sellers would gather in Jayengan to celebrate their traditions, including eating Samin porridge to break their fast.

“They came to Solo around the early 1900s, trading precious stones in groups and eventually stayed here,” head of Darussalam Mosque committee Rosyidi Muchdlor said.
Bubur Samin consists of coconut oil, various vegetables and spices, milk, ghee and slices of beef. The mosque’s committee spends Rp 3 million (US$225) from donations to make around 1,000 portions of porridge from 50 kilograms of rice.

Residents from various areas arrive at the mosque at 4 p.m. carrying their own plates and food containers, ready to devour the porridge once the fast breaking time comes.