VOI - Voice of Indonesia | RRI - Radio Republik Indonesia

When traveling to Cirebon, West Java during the month of Ramadhan, you will see unique views, especially around the Cirebon Grand Mosque and the Cirebon Kasepuhan Palace. There are many traders selling typical foods to break the fast. Uniquely, almost all traders sell Docang.

Docang itself is a typical food for the people of Cirebon to break the fast. This culinary delight became known in the 15th century. Historically, this food was originally made by a group of people who did not like the Islamic preaching activities carried out by Wali Songo or nine saints that Islamised Java in the 15 th and 16 th centuries. So they made food that contained poison.

However, when it was served to Wali Songo, the poison mixed into the food did not react at all. On the contrary, after eating the dish, the Wali Songo actually liked it.

Docang comes from the words Bodo (soybean-based oncom) and Kacang (bean sprouta). Docang consists of a mixture of rice cake pieces, grated coconut, cassava leaves, chives, bean sprouts and crackers which are then poured with a special sauce, namely Dage or Oncom sauce (made from tofu dregs mixed with peanut press cake). As a complement, cayenne pepper is usually added to add a spicy taste.

Docang tastes fresh and tasty, especially because there are small white crackers sprinkled in one portion of this food. Docang is a healthy food because it uses vegetables and does not use meat. Cirebon's typical culinary delights are delicious, when served hot or warm. Usually, Cirebon people eat Docang is enjoyed for breakfast. However, during the month of Ramadan, this dish is usually eaten as a menu to break the fast. The price is quite cheap, only 10,000 to 15,000 rupiah or 0.64 to 0.95 US dollar.