In the easternmost region of Bali lies Karangasem, a land rich in culture and tradition.
Among its many unique customs is Megibung, a communal dining tradition that traces its roots back to the 17th century.
It was first introduced around 1692 AD (or 1614 in the Balinese Caka calendar) by King I Gusti Agung Anglurah Ketut Karangasem.
The practice emerged during his military expeditions to conquer the neighboring Lombok island.
After battles, the King encouraged his troops to eat together in a circle, fostering unity and equality — a practice that eventually became known as Megibung.
Remarkably, the King himself would join his soldiers in this shared meal.
Megibung is more than just a meal; it’s a ritual that begins with communal cooking.
Local dishes, especially rice and various side dishes, are prepared together.
Once ready, the food is arranged in traditional serving styles — white rice placed in a central container called gibungan, accompanied by side dishes and vegetables known as karangan or selaan.
The meal is then enjoyed in groups of 5 to 8 people sitting cross-legged in a circle, forming what is called a sela (group).
A designated person, called a pepara, serves the rice and dishes, starting with vegetables and ending with meat.
This tradition is typically observed during religious and social ceremonies such as weddings (pawiwahan), temple festivals (odalan), cremations (ngaben), three-month baby rituals (telung bulan), and other cultural events.
Families often invite relatives and community members to witness and partake in these sacred moments, ensuring that the ceremonies reflect the spirit of togetherness and mutual respect.
Dining during Megibung follows an unwritten yet deeply respected code of etiquette.
Participants must wash their hands before eating, avoid letting food fall from their hands, refrain from reaching for food across others, and must remain seated until everyone has finished eating.
Even though these rules are not formally documented, they are faithfully practiced as signs of courtesy and cohesion.
Traditionally, drinking water was served in clay pitchers, and the act of drinking involved pouring water into the mouth without the lips touching the vessel, a method called nyeret.
While this has largely been replaced by bottled water in modern settings, the core values of the ritual remain intact.
One of the largest Megibung gatherings occurred on December 26, 2006, during the early administration of Regent Wayan Geredeg.
Held at the historic Sukasada Ujung Park, the event drew more than 20,520 participants, showcasing Karangasem’s ability to preserve and celebrate its traditions on a grand scale.
Today, Megibung stands as a symbol of harmony, humility, and heritage.
For visitors to Karangasem, this practice offers a glimpse into the communal soul of Bali — where food is not merely nourishment, but a sacred bond that ties families, communities, and generations together. (TB)
