Bringing Cultures Together Through Food: Nigerian SN-GES 2025 Scholars Experience the Authentic Minangkabau Taste of Nasi Padang During Their First Days in Cirebon
Cirebon, September, 22nd 2025 — During their first days in Cirebon, the Nigerian SN-GES 2025 scholars, Aliyu Masaudu (Islamic Communication and Broadcasting), Muhammad Bello Abbas (Sharia Accounting), Haruna Musa Balarabe (Sharia Economics), and Umar Abba (Qur’anic Studies and Tafsir), were introduced to one of Indonesia’s most iconic culinary traditions: Nasi Padang, a staple of Minangkabau cuisine renowned for its rich flavors and diverse dishes. This experience was organized by the Global Engagement Team (GET) under the International Office and Partnership of UIN Siber Syekh Nurjati Cirebon (UIN SSC), led by Lala Bumela, Ph.D. “Food is a universal language,” said Lala Bumela. “We want our international students to not only study in Indonesia but also to experience our culture through authentic tastes like Nasi Padang.”
This initiative was facilitated directly by members of the Global Engagement Team, including Muhammad Azkiya Bahtsulkhoir and Cherryshifa Hilary Afsonias, who accompanied the Nigerian students to a local Nasi Padang restaurant in Cirebon. They ensured the students were comfortable and guided them through the unique selection of dishes. “It’s amazing to see their curiosity and excitement as they tried Indonesian food for the first time,” said Muhammad Azkiya Bahtsulkhoir, reflecting on the experience.
Indra Maulana Arfan Ajiz, another member of GET, also played a key role in introducing the students to Nasi Padang. He explained the origins of the cuisine and the cultural significance behind each dish, from spicy rendang to flavorful sambal hijau. “We want them to see that Indonesian cuisine is more than food; it’s part of our history, our hospitality, and our way of connecting with others,” Indra said during the visit.
The Nigerian scholars enjoyed a variety of Minangkabau dishes prepared in the traditional serving style, which features multiple small plates laid out simultaneously. They explored the rich textures, spices, and communal way of dining, reflecting one of Indonesia’s oldest culinary traditions. This event served as an informal introduction to local culture beyond the academic environment of UIN SSC.
Lala Bumela emphasized that such cultural experiences are integral to UIN SSC’s vision of internationalization. “We believe that education goes beyond the classroom. By immersing our international students in Indonesian traditions, from cuisine to local customs we help them feel at home while fostering mutual understanding between cultures,” he stated.
He further added that the Global Engagement Team would continue to arrange similar activities throughout the semester, including culinary tours, cultural workshops, and community engagements. “This is how we build bridges between nations through shared experiences, friendship, and appreciation of each other’s uniqueness,” said Lala Bumela.
Author: Muhammad Azkiya Bahtsulkhoir