蓋亞那工作坊kaiana

蓋亞那工作坊，預約制原民風味餐

蓋亞那工作坊kaiana，崁頂布農族往外輻射的中心，小米文化館。

非常棒的布農部落，參加了紅藜活動《季節限定四五月》，田中央用餐的經驗真的是太棒了！

台東海端鄉崁頂部落是延續傳統布農族文化的 一個 重要據點。 蓋亞那工作坊的胡天國兄，在部落裡重新種起小米，終於讓部落族人能再吃到過往的傳統小米料理。 所以「要吃小米，去找天國。天國近了，就有小米」。

布農族的文化特色餐飲，當地努力保留傳統！

先記著 先幫我記著 - 台東慢食節@台北華山 NTD.150 鮮果、烤肉、水果，以及秘密武器 老闆種的小米 真的會愛死這些來自食材的美味 希望之後台東見❤️

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LOVE IT! If we are looking for an authentic aboriginal experience in Taiwan don’t look further and make a reservation at Kaiana! We’ve been looking for about a year for an authentic tribe that would host us and not only share their food with us but also their story and the process that went into making their day to day food. We could not be much happier and grateful to have found Kaiana in Taitung. At Kaiana we learned about Bunun life and culture. Bunun is a tribe that lives in this area and uses millet as their staple. We started this experience with a 2-hour long workshop to learn about the tribe and how to make millet. We then learned about the story of the tribe through their annual calendar (that was basically a banner showing which activities are performed each month). After storytelling was done we moved to cooking the millet, which is done through heating it on a large pan with pig fat and hitting it repeatedly with a large wooden spoon to give it its texture. The tasting part of the event came next and was another big highlight of that first day. We started with an appetizer plate made of tempura veggies, sweet potatoes, corn, and pig meat all of which were absolutely delicious. And while this was already a good amount of food, we then moved to the “plat de resistance” which was centered around the wild pig the tribe killed for us. We enjoyed wild pigs ribs along with some fatty pieces as well that went pretty well with the millet and the millet wine. The millet was the perfect pairing for all of this food and we also had homemade millet wine because why not?. Cost for this experience: 1500 NTD (~50 USD) per person for the food + workshop.