Bantenese cuisine reflects the province’s coastal and agrarian heritage, blending rich spices with simple, hearty ingredients. One of its most iconic dishes is Rabeg, a goat-meat stew that bears subtle Middle Eastern influences: succulent chunks of goat are simmered in a fragrant broth of garlic, coriander, cinnamon, cloves, and star anise, then served with steamed rice or ketupat (rice cakes). Another standout is Sate Bandeng, featuring deboned milkfish marinated in turmeric, galangal, and candlenut paste before being skewered and grilled to a golden brown offering a smoky aroma and delicate, flaky texture unique to Banten’s coastal bounty.

Beyond these signature offerings, Banten’s street-food scene bursts with flavor and texture. Crispy Emping Goroho crackers, made from melinjo nuts pressed with grated goroho (wild citron) peel, deliver a pleasantly bitter crunch that pairs perfectly with spicy sambal. Meanwhile, Kupat Tahu presents a comforting mix of rice cakes, tofu, bean sprouts, and peanut sauce, topped with fried shallots and fresh chives for balance. Whether enjoyed at bustling roadside warungs or in a family home, Banten’s regional dishes showcase a harmonious interplay of spice, sweetness, and umami—inviting every palate to savor the province’s culinary spirit.