Diversity of Animal Species Used in the Traditional Cuisine of the Malay and Serawai Ethnic Groups in Bengkulu

Abstract

Traditional cuisine reflects the interaction between local communities and biodiversity, including the use of animal species as food ingredients. This study aimed to investigate the diversity of animal species used in the traditional cuisine of the Malay and Serawai ethnic groups in Bengkulu Province, Indonesia. This study used a descriptive qualitative approach with purposive and snowball sampling techniques. Data were collected through semi-structured interviews, direct observations, and documentation involving 22 respondents, including traditional leaders, traditional food vendors, and local community members. The results showed a diversity of animal species from marine, freshwater, brackish water, and terrestrial habitats. Marine species were more commonly used in the traditional cuisine of the Malay community, whereas freshwater species were more commonly used by the Serawai community. The identified animals included fish, crustaceans, mollusks, and domesticated animals with conservation statuses ranging from Least Concern to Vulnerable. The use of different animal species was influenced by geographical conditions and resource availability. Different cooking techniques also reflected local ecological knowledge passed down across generations. Overall, traditional cuisine among the Malay and Serawai communities is closely associated with local biodiversity and cultural identity. Sustainable use of animal resources is important for biodiversity conservation and the preservation of traditional culinary heritage.