The Origin of Galendo, a Ciamis Specialty: Name and Production Process

Galendo, a signature snack from Ciamis Regency, delights taste buds and proudly represents local culture. Recognized as an Intangible Cultural Heritage of Indonesia by the Ministry of Education and Culture, galendo continues to captivate both locals and visitors with its history and unique production process. Found alongside round tofu and squid-shaped snacks sold from mobile carts, galendo stands out for its cultural significance and rich heritage.

A Historical Treat

The roots of galendo date back to the 18th century when Bupati Galuh RAA Kusumadiningrat (1839–1886) implemented a coconut-planting policy across Tatar Galuh (modern-day Ciamis). The abundant coconut supply led locals to process coconut milk into virgin coconut oil (minyak keletik) using traditional methods. During the boiling process, residue settled at the bottom of the wok. Instead of discarding it, locals transformed this residue into galendo, a delicious treat.

The bupati himself reportedly discovered galendo’s potential. He observed the oil residue’s texture and taste, prompting villagers to develop it as a snack. The term galendo likely stems from two Sundanese words: “gale” (leftovers) and “ndo” (food). Over generations, galendo evolved into a beloved delicacy passed down through families.

Cultural Connection and Alternative Meaning

Galendo carries deeper cultural significance beyond its name. In Sundanese tradition, it aligns with the phrase galégéh gado, which depicts warmth and hospitality during social gatherings where snacks play an essential role. This interpretation emphasizes galendo’s role in fostering community bonds and highlights its importance during conversations and celebrations.

Ciamis: A Coconut Haven

Ciamis has earned a reputation as a coconut-producing powerhouse. In 2021, the West Java Central Statistics Agency recorded 32,570 hectares of coconut plantations in Ciamis, making it the largest in the province. Despite this, the region faces declining coconut yields. To keep up with galendo production, artisans now source coconuts from other regions, including Sumatra.

How Galendo Comes to Life

Galendo production involves meticulous craftsmanship and dedication. Nana, a galendo artisan from Cigembor, Ciamis, describes the process as time-intensive but rewarding:

Harvesting and Grating: Workers peel and grate hundreds of coconuts using machines, often starting at dawn.
Extracting Coconut Cream: They filter the grated coconut to collect its creamy essence, which they let settle for hours.
Cooking with Care: They cook the cream in large woks over wood-fired stoves fueled by coconut husks. Stirring constantly for four hours prevents the mixture from burning while ensuring an even texture.
Separating Oil and Residue: Once the mixture turns golden, the galendo naturally separates from the oil. Workers strain and drain the oil, leaving the galendo to cool.
Pressing and Packaging: The galendo undergoes pressing to remove excess oil, then artisans shape it into blocks or powder. Modern packaging has shifted from traditional bamboo boxes to plastic containers. Prices range around IDR 80,000 per kilogram.

A Legacy Worth Preserving

Galendo exemplifies the resourcefulness and ingenuity of Ciamis locals. Once a humble by-product, it has grown into a cherished cultural treasure. Its smooth, caramelized flavor continues to charm snack lovers, while its rich history connects present generations with the past.

From traditional kitchens to modern markets, galendo’s journey reflects Ciamis’s vibrant culinary identity. With every bite, it tells the story of innovation, culture, and an enduring love for heritage.

Post Views: 29

The Origin of Galendo, a Ciamis Specialty: Name and Production Process