Sumbawa is richly blessed with a diverse culinary heritage, and one of its most iconic dishes is Sepat. This traditional delicacy consistently tops the list of local specialties, commonly found in traditional eateries as well as villages throughout Sumbawa.

Sepat is a dish made from a variety of natural ingredients, combining leafy greens, vegetables, fruits, and local spices. The ingredients include lomo leaves, ruku leaves, and aru leaves, along with young mangoes and long eggplants that are grilled beforehand. It is sometimes mixed with young tamarind, round eggplants, okra known locally in the Sumbawan language as jemia and other seasonal vegetables.
The seasoning consists of grilled shallots and tomatoes, red chilies, and salt. To enhance its savory flavor, roasted coconut milk is occasionally added, giving the dish a distinctive richness.

Once all ingredients are mixed and prepared, Sepat is served on a plate or in a bowl. The choice of fish is flexible, ranging from saltwater fish to freshwater varieties. In Sumbawan culture, Sepat is a must-have dish during the breaking of the fast in the month of Ramadan, making it not only a culinary favorite but also a meaningful part of local tradition.