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Fri, May 25, 2012
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EYEWITNESS

Cobra Cuisine
Yogyakarta native Muhammad Nur Santosa has worked as a cobra butcher since 1983, when he took over his father’s business. He typically buys the cobras for Rp 12,000 ($1.40) each and is able to make Rp 25,000 from selling their various parts. He supplies restaurants selling cobra dishes with the snakes’ meat, while their bile ducts and blood are purchased by traditional healers for use in medicines. The meat is typically used for sate, tongseng (grilled meat in a thick coconut sauce) and cobra burgers.

Muhammad Nur Santosa, a snake butcher in Timbulharjo village in Bantul, Yogyakarta, with a soon-to-be-slaughtered cobra. (JG Photos/Boy T. Harjanto)
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