What is Saksang?
Saksang is a traditional Batak dish from North Sumatra, Indonesia, usually made from pork or dog meat, though in some communities chicken or buffalo may also be used. The meat is cooked in a rich and spicy stew with a variety of local herbs and spices.
What makes Saksang unique is the use of fresh animal blood mixed into the dish, which acts as a natural thickener and enhances its deep, savory flavor. This characteristic has made Saksang one of the most distinctive dishes in Batak cuisine.
Ingredients and Flavor
The flavor of Saksang is bold and aromatic, thanks to traditional Batak spices such as:
Andaliman (Batak pepper) – gives a numbing, citrus-like taste similar to Sichuan pepper.
Garlic, shallots, ginger, lemongrass, turmeric, and chili – create a fragrant and spicy base.
Coconut milk or grated coconut – adds creaminess and balances the heat.
Animal blood – thickens the sauce and provides depth of flavor.
The result is a dish that is spicy, earthy, and rich, making it a centerpiece of Batak culinary tradition.
Cultural Significance
Saksang is more than just food—it plays an important role in Batak rituals and ceremonies. Traditionally, Saksang is served during:
Weddings – as a symbol of blessing and prosperity.
Cultural gatherings – to honor guests and family.
Religious or customary events – especially within the Batak Toba community.
Its preparation and serving are often accompanied by cultural traditions, making it a dish that connects food, identity, and heritage.
Modern Variations
While the traditional recipe uses pork with blood, some modern adaptations have emerged:
Chicken Saksang – for those who do not eat pork.
Buffalo or beef Saksang – in certain Batak subcultures.
Without blood – adjusted for contemporary or non-Batak consumers.
Even with variations, the essence of spicy Batak seasoning remains.
Where to Try Saksang
Saksang is widely available in Batak restaurants (lapo) across North Sumatra, especially in Medan and around Lake Toba. It is also served in Batak communities across Indonesia.
Conclusion
Saksang is a unique and culturally rich Batak dish that reflects the bold flavors and deep traditions of North Sumatra. With its combination of meat, spices, coconut, and the distinctive use of blood, Saksang is not just a culinary experience but also a cultural one.
For those seeking to explore authentic kastoto Indonesian regional cuisine, Saksang offers a taste of Batak heritage in every bite.