“Things Change Quickly in Timor” - by David Szanto

Originally published here on September 2018

When Canadian food researcher and consultant David Szanto went to Dili in August 2018, he visited LAUNCH Food Innovator TL-FIX and took a deep dive into Timorese culture and cuisine. Here, David describes the people, the stories, and the transforming foodscapes he witnessed.

The staff at Agora Food Studio in Dili, Timor-Leste are proud of their budu. And rightly so, in my humble opinion.

As someone with a bit of an international condiment fetish, I find these pickled condiments addictive. They are variable and bright in texture and taste, and notable for how they complement Agora’s very well conceived dishes. I have a hard time not eating budu straight from the spoon.

A Tetun word that translates roughly as “fermented,” budu refers to any one of a number of spicy sauces or relishes.

At Agora, they range from a pleasantly piquant lime pickle to a sambal-like chilli that bites back in just the right way. Pretty little serving dishes are arranged on a shelf in the centre of their homey space, and when food arrives at the table, diners are always reminded to help themselves at the “budu bar.”

Picking just one of the offerings is impossible for me, so I always load up a small saucer with a bit of everything, just in case I might miss an incredible taste sensation.

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