39: Jamu, a part of Singaporean food culture | Dana Safia, founder of JAMU by Dana Safia

Dana Safia: “When it comes to jamu, people always think that it is a placebo effect as it has a long tradition. To them, it does not fit in the modern world anymore. This is the reason why I think it is time to redesign what jamu is and rethink how we convey the message of what jamu means to the general public… We are all immigrants in Singapore – the only indigenous people are the Malay Malays. The Singaporean identity is derived from different cultures, backgrounds, and religions. This is why I believe that traditional medicine like jamu is part of our Singaporean culture.”Safia, founder of JAMU by Dana Safia, shares about her journey of rediscovering jamu, plus: *The different types of jamu* *The perception of jamu amongst young Singaporeans and why jamu-making is unpopular* *Misconceptions of tongkat ali* *Her vision of a jamu garden* *The traditional process of making jamu* *Can jamu transcend ethnic boundaries?*