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Jepa (or read Yepa) is a typical food of the Mandar Tribe, West Sulawesi. This food is inherited from generation to generation. Jepa is round in shape and made of cassava and grated coconut which is cooked on a special pan made of clay (panjepangan). The local people of Mandar call it, "Pizza Mandar", because of its flat round shape. In addition to being a daily food, Jepa is also a provision for the Mandar people who make a living as fishermen when they go to sea.

The Mandar tribe recognizes 3 types of Jepa, namely Jepa katong, Jepa golla mamea, and Jepa-jepa. Jepa katong is a type of Jepa made from sago; Jepa golla mamea is a Jepa made with a mixture of palm sugar or brown sugar, and Jepa-jepa with smaller sizes.Jepa-jepa is usually prepared for fishing, because it is smaller in size and sufficient as a substitute for rice. To make Jepa, the peeled cassava is then grated and squeezed until the juice comes out. The cassava pulp is then sifted and mixed with grated coconut mixture. This dough in the form of cassava and grated coconut is then cooked using panjepangan (a special pan made of clay) on a wood-burning stove.

When eaten, Jepa tastes so delicious. This culinary is very delicious when eaten with bau peapi, namely a typical Mandar fish dish. The fish used are usually tuna, skipjack or milkfish, cooked using various spices and using a clay cauldron. It tastes sour and savory. Besides being enjoyed with Bau peapi, Jepa is also delicious eaten with Tuing Tuing Tapa or grilled flying fish. But, there are also those who enjoy Japan by adding palm sugar in the middle, so that when eaten, it will cause a sweet taste sensation. If the pandemic is over and you travel to West Sulawesi, don't forget to taste this typical Mandar cuisine. It's not difficult to find it in various restaurants there. The price is also relatively cheap, about Rp 5000 per 3 pieces.