Gorontalese cuisine

Gorontalese cuisine is the traditional cuisine of the Gorontalo province in Indonesia. It is characterized by its rich variety of dishes, many of which are made from corn, coconut, and fish.

Overview

Gorontalese cuisine is heavily influenced by the region's geography and history. The province is located on the northern part of Sulawesi island, which is surrounded by the sea, making seafood a staple in the local diet. The cuisine also reflects the province's history of trade and cultural exchange with other regions, including the Middle East, China, and Europe.

Ingredients

The most commonly used ingredients in Gorontalese cuisine are corn, coconut, and fish. Corn is often ground into flour and used to make a variety of dishes, including Binte Biluhuta, a popular corn soup. Coconut is used in many forms, such as milk, oil, and grated flesh, to add richness and flavor to dishes. Fish, especially tuna and mackerel, is a staple protein source.

Dishes

Some of the most popular dishes in Gorontalese cuisine include:

• Binte Biluhuta: A corn soup that is often served with pieces of fish, basil, and lime leaves.
• Ilabulo: A dish made from chicken or duck stuffed with eggs and spices, then wrapped in banana leaves and steamed.
• Tilapia Dabu-Dabu: A dish of grilled tilapia served with a spicy sauce made from tomatoes, chili peppers, and lime juice.

Beverages

Traditional Gorontalese beverages include Bir Pletok, a non-alcoholic drink made from ginger, lemongrass, and pandan leaves, and Tuak, a traditional alcoholic beverage made from fermented palm sap.

See also

• Indonesian cuisine
• Sulawesi