Gatot

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A. Overview

People have known Gunungkidul as a barren and infertile land. However, only few people know that despite its barrenness, this regency located south of Yogyakarta is rich with its culinary tourism. One of the culinary features is gatot. Javanese people usually call it gathot. This special food of Gunungkidul can be considered as the “twin” of tiwul because the main ingredient is the same, namely gaplek (peeled and dried cassava). Like tiwul, gatot previously was the staple food of Gunungkidul instead of rice. However, tiwul was more common than gatot.

Topographically, this area has infertile, dry, and uncultivable land for farming because it consists of rocks which are easily degradated. This topographical condition forced local people to plant only cassava, corn, and peanut. Therefore, cassava becomes the staple food in form of tiwul or gatot.

Historically, tiwul became the staple food of Gunungkidul earlier than gatot did. Previously, gaplek was only made into tiwul. Gaplek which is good for the ingredient of tiwul is the white gaplek. However, during the drying process of cassava, there are black gaplek in addition to the white one because the drying process is not perfect due to the rain. Instead of throwing it away, Gunungkidul people tried to cook or steam the black gaplek. Then it became gatot. There is no clear explanation of why this food is called gatot.

The making of gatot is quite easy. First, clean cassava or gaplek is submerged into kapur sirih (lime usually chewed with a betel quid) water for 12 hours (a night). After being cleaned, gaplek is cut into pieces and steamed for 2 hours. When it is done, gaplek which becomes gatot is kept in a wide container in order to cool it. To make quality gatot, people use gaplek which is exposed to rain. The purpose is to get black color as the unique characteristic of gatot.

According to a resource person, since 1966 the staple food consumption pattern of Gunungkidul people changed from tiwul or gatot into rice. This change is due to the movement of people into urban area (urbanization) so that they were affected by the urban consumption pattern which place rice as the staple food. Since then, Gunungkidul people started to consume tiwul or gatot as snacks. Gatot is usually served along with middle-ripe coconut to accompany tea or coffee time. If you like sweet or salty, just add sugar or grated palm sugar on the grated coconut, and spread it on the top of gatot.

B. Features

The combination between piquant as well as a bit of sweet and salty is the characteristic of gatot. Moreover, the tough texture and the rough grated coconut add the exotism when you chew this food. Just like tiwul which ingredients is also cassava, gatot is believed to be able to prevent gastric pain. In addition, consuming gatot can make you feel full longer or awet wareg as Javanese people would say, because medically the digestive system needs more time to digest it.

Previously, gatot was made for private consumption and to be served to guests. Nowadays, culinary lovers must not worry because this so-called food of rural people, is now produced and sold in instant form. You just need to pour boiling water to this instant gatot and it will be ready. Instant gatot is easily served and long-lasting.

C. Location

Gatot can be found in traditional markets or gift centers in the area of Gunungkidul. One of famous shops selling special food of Gunungkidul is on Pramuka Street, Wonosari number 36. This shop also provides gatot packaged in a besek (closed basket made from bamboo). A besek of gatot equals to 5 servings. Gatot sold in traditional markets are usually wrapped by banana leaves.

D. Price

The price of gatot is various, depending on the package. Gatot packaged in a besek is sold at Rp 5,000 – Rp 15,000 while instant gatot packaged in a transparant plastic bag is sold at Rp 5,000/pack. The price of gatot in traditional markets is usually about Rp 1,000 – Rp 2,000 / package (in 2010).

Text: Samsuni
Translation: Febrianti Ika Dewi
Photo(s): Collections of Jogjatrip.com
(Primary data and various sources)

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please contact:

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Telp. +62 274 8373005. Fax. +62 274 379250
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