Diced beef cooked in a spicy black sauce


Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

Like gulé, Rawon is halfway between a meat dish and a soup— so do not thicken the sauce. Unlike gulé, Rawon does not have a warm golden colour but is very nearly black, as if the sauce had been made with Bovril. This colour comes from the keluwek nuts that are a small but important part of the dish. This nut looks from the outside like a large Brazil nut; inside, it has a soft black flesh. At the time of writing, it is not yet obtainable in Britain, but dried keluwe