TEMPO.CO, Jakarta - The term tape –or tapai- is a familiar term to Indonesian ears. This kind of fermented food can be found in many place in the country. However, each region has its own definition for tape that is different from other regions. In Java, for example, tape is fermented cassava but in South Sulawesi, tape is a food made of fermented black glutinous rice—locally known as ketan.

Tape has an intimate relationship with Bugis culture, especially in the regions of Pare-Pare, Sidrap, Pinrang, Soppeng, Wajo and Bone. The black sticky rice tape is always present in every lebaran moment in regions dominated by Bugis people.

The fermented food is often served alongside sweets such as syrup or condensed milk. This combination would give sour-sweet sensation to the dish.

It is a little bit tricky to make tape. It may look as a simple steaming-shaping-fermenting steps but many of Bugis women are unconfident to make good tape. Bugis people believe that tape should be made by those who are clean, both hands and body. Women who have oily hands or are having their menstrual cycle is believed to be unable to make good tape.

Another interesting story is that some people in Soppeng regency say they won’t dare to bring the ready-to-eat tape across to other regions. They believe doing so will bring bad luck upon them.

The stories may be just myth, but the taste of tape is not only myth. I could eat dozens of tape at once if I am not concerned about my health. Eating too much tape at a time can make you drunk and can causes many other sickness.

Because of its challenging making process, tape is not easily found sold outside of lebaran and special occasions such as wedding party and traditional events.

IPUL GASSING|Indonesiana