Angeun Lada or Sayur Pepper, is one of the many culinary specialties of the people of Banten. This dish is a dish that has its roots in the Sundanese people in Banten, which are spread in the southern Serang, Pandeglang, and Lebak areas.

Usually Angeun Lada is a mandatory menu for families served on big days such as Lebaran or family gatherings.

Angeun means vegetable, Lada means spicy. The main ingredients of Angeun Lada are offal and buffalo/beef tetelan, which are mixed with Sundanese spices such as candlenut, shallots, garlic, red chilies, and kencur. What distinguishes and characterizes this dish is the mixture of walang leaves which has a strong aroma. Walang leaf in scientific language is achasma walang (blum) val, a type of plant with a height of about 2 meters.

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It is called walang leaf because this leaf has a strong aroma like the bug. Walang leaves are often found in the southern area of Banten. In addition to being used as a cooking mixture, the Walang plant which contains a lot of essential oils is used by the Baduy as a rice repellent by burning it in the Saung Huma (Gubug Ladang).

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The taste of Angeun Lada's cuisine is very rich in spices and spicy, so it's not wrong to call it Sayur Lada, because the sauce looks like it's mixed with thousands of peppers. This vegetable is often found in typical food stalls in Serang or in Pandeglang. One of them is Warung "Cep Udin" which is located not far from the Pandeglang Volunteer Field.