Jukut Buangit: Traditional Buleleng Dish with a Savory and Tangy Flavor

Jukut Buangit is one of Bali’s traditional dishes that has long been a favorite, especially among the people of Buleleng. This dish is popular not only for its delicious taste but also for its health benefits. Amidst the flood of modern and instant foods, jukut buangit endures, even becoming part of the Sobeannya Buleleng promotional program, an initiative aimed at introducing and preserving traditional Buleleng cuisine for a wider audience and younger generations.

Buangit Plant (Source: Personal Collection)

Jukut buangit is made from buangit leaves, a type of local vegetable scientifically known as Cleome rutidosperma. Balinese people often refer to it as boboan or purple maman due to its bright purple flowers. In the past, this vegetable grew wildly in rice fields, meadows, and bushes. Its charm lies in its simple yet appealing appearance: small purple flowers and hairy stems. Though it may appear to be a mere wild plant, buangit leaves offer substantial health benefits. With increasing demand for jukut buangit in Buleleng, buangit is now widely cultivated by local farmers and easily found in traditional markets such as Peken Sangsit, especially during the rainy season when it grows abundantly.

For the Balinese, buangit leaves are not only a cooking ingredient but also part of a traditional medicinal heritage. This plant contains compounds believed to have anti-cancer properties. Its natural benefits make jukut buangit a dish that not only offers delightful flavors but also provides health benefits. It is no surprise that the local community also uses jukut buangit to address various health issues, such as mild fever, headaches, and body aches. For the people of Buleleng, enjoying jukut buangit is a way to celebrate a healthy lifestyle while preserving their culinary heritage.

To make jukut buangit, the ingredients needed are simple and easy to obtain. Ingredients include red onions, garlic, coriander, bay leaves, lemongrass, salt, sugar, and tamarind water. The first step in preparing jukut buangit is to grind the red onions, garlic, and coriander. These spices will provide a distinct aroma and base flavor.

Boiling Process of Buangit Vegetables (Source: Personal Collection)

Next, water is boiled and added with bay leaves, lemongrass, salt, sugar, and tamarind water. This spice combination not only creates the distinctive flavor of the dish but also helps to neutralize the bitterness in the buangit leaves. This process results in a sour and savory broth that serves as the foundation of this dish. Then, the ground spices are added to the boiling water and stirred until well combined.

The next step is to add the cleaned buangit leaves. The vegetable is cooked in a covered pot for 10 to 15 minutes, allowing the flavors to fully infuse and the buangit leaves to become tender. For those who enjoy a spicy kick, sliced chili peppers and fried peanuts can be added according to preference.

Although the ingredients and cooking process for jukut buangit are relatively simple, the dish requires careful preparation to achieve a perfect flavor. Minor mistakes, such as overcooking or using incorrect proportions, can make the dish bitter and lose its original taste. However, with careful attention and proper cooking techniques, jukut buangit becomes a dish rich in flavor, blending sour and savory notes that are truly appetizing and warming to the body. Jukut buangit is even more delicious when enjoyed warm, with the addition of crunchy fried peanuts and fresh chili peppers enhancing its flavor even further.