Minangkabau Tribe

Diposting oleh Unknown , Sabtu, 16 Maret 2013 00.23

The Minangkabau ethnic group, also known as Minang (Urang Minang in Minangkabau language), is indigenous to the Minangkabau Highlands of West Sumatra, in Indonesia. Their culture is matrilineal, with property and land passing down from mother to daughter, while religious and political affairs are the responsibility of men (although some women also play important roles in these areas). Today 4 million Minangs live in West Sumatra, while about 3 million more are scattered throughout many Indonesian and Malay peninsular cities and towns.

 Ceremonies and festivals
Minangkabau ceremonies and festivals include:
- Turun mandi – baby blessing ceremony
- Sunat rasul – circumcision ceremony
- Baralek – wedding ceremony
- Batagak pangulu – clan leader inauguration ceremony. Other clan leaders, all relatives in the same clan and all villagers in the region are invited. The ceremony lasts for seven days or more.
- Turun ka sawah – community work ceremony
- Manyabik – harvesting ceremony
- Hari Rayo – Islamic festivals
Adoption ceremony
- Adat ceremony
- Funeral ceremony
- Wild boar hunt ceremony
- Maanta pabukoan – sending food to mother-in-law for Ramadhan
- Tabuik – Muslim celebration in the coastal village of Pariaman
- Tanah Ta Sirah, inaugurate a new clan leader (Datuk) when the old one died in the few hours (no need to proceed – batagak pangulu, but the clan must invite all clan leader in the region).
- Mambangkik Batang Tarandam, inaugurate a new leader (Datuk) when the old one died in the pass 10 or 50 years and even more, must do the Batagak Pangulu.
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Cuisine
The staple ingredients of the Minangkabau diet are rice, fish, coconut, green leafy vegetables and chili. Meat is mainly limited to special occasions, and beef and chicken are most commonly used. Pork is not halal and not consumed, while lamb, goat and game are rarely consumed for reasons of taste and availability. Spiciness is a characteristic of Minangkabau food: The most commonly used herbs and spices are chili, turmeric, ginger and galangal. Vegetables are consumed two or three times a day. Fruits are mainly seasonal, although fruits such as banana, papaya and citrus are continually available.
Three meals a day are typical with lunch being the most important, except during the fasting month of Ramadan when lunch is not eaten. Meals commonly consist of steamed rice, a hot fried dish and a coconut milk dish, with a little variation from breakfast to dinner. Meals are generally eaten from a plate using the fingers of the right hand. Snacks are more frequently eaten by people in urban areas than in villages. Western food has had little impact upon Minangkabau consumption and preference.
Masakan_Padang1
Rendang is a dish which is considered to be a characteristic of Minangkabau culture; it is cooked 4-5 times a year. Other characteristic dishes include Asam Padeh, Soto Padang, Sate Padang, Dendeng Balado (beef with chili sauce).
Food has a central role in the Minangkabau ceremonies which honor religious and life-cycle rites.
Minangkabau food is popular among Indonesians and restaurants are present throughout Indonesia. Nasi Padang restaurants, named after the capital of West Sumatra, are known for placing  a variety of Minangkabau dishes on a customer’s tablewith rice and billing only for what is taken. Nasi Kapau is another restaurant variant which specializes in dishes using offal and tamarind to add a sourness to the spicy flavor.





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