Hahan lokal Timor nian ida ne’e uluk ami nia inan halo fó mai ami han, aleinde ne’e sira mos  hanorin ami halo hahan ne’e no to’o agora ami sei hatene tein hahan ne’e. Dalaruma iha munisipiu seluk mos iha no parese sira halo ho maneira seluk no nia naran mos parese seluk, maibe to’o agora ami seidauk haree ka rona katak iha rai ka munisipiu seluk mos halo Macha-Macha ida ne’e. 

Macha-macha ne’e halo bainhira iha tempu batar nurak de’it. Iha tempu uluk avó sira tein batar nurak ho maneira daan no tunu de’it, entaun iha tempu ne’eba sira koko atu tein batar nurak ho maneira seluk ho ida ne’e mak hodi hamosu ideia ida hodi halo Macha-macha.

Nia prosesu halo Macha-Macha ne’e mak hanesan: primeiru ita sei ba kolleta batar ne’ebé nurak iha to’os, depois batar nurak refere sei behu no tau iha luhu laran hodi nune’e bele fai to’o dodok no uut, depois sei tahek ho lafatik hodi foti ninia uut ida ne’ebe ikus liu, hafoin ida ne’e ita sei kahur ho ai-lia no nu’u maran nia ben no falun fali ho batar kulit. Bainhira prosesu falun macha-macha ne’e, ita mos sei nono bee too nakali didiak hafoin ida ne’e hahu hatama macha-macha ne’e ba bee manas laran no daan to’o tasak. Macha-Macha-macha ne’e iha sabor di'ak, nutritivu no morin los ne’ebé halo ita gosta atu han bebeik.

Ema hotu bele han no laiha lulik ka bandu ba ema hotu atu han, tantu ema estranjeiru ka timor oan rasik, maibé ba ema sira ne’ebé hein uma lisan ou lia nain iha lian Lospalos dehan “O’o mimiraka “ labele han se karik seidauk halo seremonia sau batar.
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Macha-macha is one of Timor Leste's specialities that is usually made by our mothers. Our parents generally teach us how to make it and until now we still know how. Maybe other municipalities also make it, but the process might be different, and the name might be different too. Until now we have never seen or heard of any other place or municipality that makes this particular macha-macha.

Macha-macha is made during the young corn season. In the past, our ancestors cooked young corn by boiling and roasting, so at one time they tried to cook young corn in another manner, which is by making this macha-macha.

The process of making macha-macha is as follows: first we will go to the field to collect the young corn, then the young corn will be peeled and put into a wicker basket so that the young corn can be pounded until it is crushed and smooth, then winnowed with a shallow basket so that the last powder can be taken, and then we will mix it with ginger and coconut milk, then wrap it in corn husk. After wrapping the macha-macha, boil water until it boils and then put the macha-macha into the boiling water until it is cooked. After cooking, we can eat it. Macha-macha has a delicious and nutritious flavor that makes you want to keep eating it.

Everyone can eat it, and no one is sacred or forbidden to eat it, neither foreigner or the Timorese themselves, but the customary chief or the traditional house keepers, in Fataluku language "O'o mimiraka" they are forbidden to eat the corn until the corn harvesting ceremony is conducted.