Cimahi Cassava Chips (Cassava Chip Industry Center)

Historical Roots and Cultural Significance

The history of cassava chips in Cimahi is inseparable from the abundant supply of cassava from the hilly regions around North Cimahi and Cireundeu. Since the 1970s, several families in the Citeureup area and its surroundings began pioneering household-scale cassava processing businesses. Over time, this area developed into a mass production hub known as the Cassava Chip Industry Center.

For the people of Cimahi, cassava chips are an identity. They reflect the philosophy of "ngoprek," or creativity within limitations. In the past, cassava was considered a lower-class food, but through the skilled hands of Cimahi's artisans, this simple commodity was elevated to a premium snack sought after by tourists from various regions. Its existence has united the community through small cooperatives and traditional markets that serve as the local economy's lifeline.

The Uniqueness of Raw Materials: The Secret of Selected Cassava

What makes Cimahi Cassava Chips different from similar products from other regions? The answer lies in the selection of raw materials. The legendary artisans in Cimahi are very selective in choosing the type of cassava. They typically use "Singkong Mentega" (Butter Cassava) or "Singkong Gajah" (Elephant Cassava) harvested at precisely 9 to 10 months old.

Cassava that is too young will be mushy when fried, while that which is too old will be woody. The volcanic soil around the Bandung Raya region provides unique nutrients that produce cassava with a balanced starch content, resulting in the "ngepros" texture (crispy yet tender) that is its main characteristic.

Traditional Production Process: The "Double Frying" Technique

The excellence of Cimahi Cassava Chips lies in its processing techniques that still maintain traditional methods or heritage cooking techniques. The process begins with manual peeling to ensure no inner skin remains, which could cause bitterness.

After peeling, the cassava is thinly sliced using a traditional tool called a pasrah. The thickness of the slices must be consistent, usually around 1 to 1.5 millimeters. The crucial next step is repeated washing until the soaking water is clear, which aims to remove sap and excess starch so the chips do not stick to each other during frying.

The frying technique used is double frying or two-stage frying. The first stage uses medium heat to cook the inside of the cassava, and the second stage uses high heat to lock in the crispiness and give it a beautiful golden yellow color. The oil used must also be of high quality and replaced regularly to maintain a fresh aroma and prevent rancidity.

Legendary Flavor Variants and Modern Innovations

Although many modern flavor variants exist now, Cimahi Cassava Chips has three legendary flavor pillars:

1. Original Salty Savory: Uses only salt and crushed kating garlic. This simplicity actually highlights the original sweet and nutty flavor of the cassava.

2. Spicy Red (Wet Seasoning): This is Cimahi's prima donna. It uses fresh red curly chilies, shallots, and a little tamarind water cooked until caramelized. This technique ensures the seasoning adheres perfectly to the chips without making them soggy.

3. Gadung Chips & Aromatic Cassava Chips: Variations often accompanying cassava chips, using finely sliced kaffir lime leaves to provide a fresh, appetizing aroma.

Driving Figures and Families of the Industry

This industry center survives thanks to the dedication of artisan families who have passed down their recipes for up to the third generation. In the Citeureup area, names like Ibu Hajah Siti or families owning local brands established since the 80s are the guardians of quality. They act not only as entrepreneurs but also as educators for local workers on the importance of maintaining taste standards.

The interaction at this center is very warm. Buyers are often invited into the production area to see the frying process firsthand. The culture of "nyicip" (tasting) is mandatory; buyers can try various flavor variants directly from large containers before deciding to purchase.

Cultural Context and Eating Traditions

In West Java, cassava chips are not just a snack while watching television. They are a mandatory accompaniment to main meals. Cimahi residents often use cassava chips as a substitute for crackers when eating Nasi Liwet or Mie Kocok. Their crispy texture adds a new dimension to soupy or soft dishes.

Furthermore, in the tradition of gift-giving or "nyambungan" at Sundanese traditional wedding ceremonies in Cimahi, large packaged cassava chips are often included in the hampers. This indicates that cassava chips hold a respected social status within the local cultural structure.

Visiting the Industry Center: A Sensory Experience

Visiting the Cassava Chip Industry Center in Cimahi is a complete sensory experience. As soon as you enter the area, your nose will be greeted by the fragrant aroma of fried garlic and the spicy scent of sautéed chilies. The sound of bubbling hot oil and the clinking of metal spatulas against giant woks create a distinctive symphony of home industry.

Visitors will typically see rows of large tin cans (blek) neatly arranged, containing thousands of ready-to-be-packaged chips. Another uniqueness is the flexible sales system; consumers can buy in grams to kilograms, or even bring their own containers as an effort to support environmental sustainability, which is being promoted by some young artisans there.

Conclusion: Preserving Heritage Amidst Modernization

Cimahi Cassava Chips (Cassava Chip Industry Center) is a tangible proof of how a simple commodity can become a legend if managed with love, tradition, and perseverance. Amidst the onslaught of modern snacks from abroad, Cimahi cassava chips remain steadfast. Its secret is not in sophisticated technology, but in the artisans' loyalty to ancestral recipes and the use of quality local ingredients.

For anyone visiting Cimahi, stopping by this industry center is not just a shopping trip, but a culinary pilgrimage to appreciate West Java's crispy, savory, and story-filled cultural heritage. Cimahi Cassava Chips will continue to be a source of pride, reminding us that true deliciousness is often found in simplicity prepared with heartfelt sincerity.