Makassar cuisine

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Makassar cuisine refers to the traditional food and culinary practices of the Makassar people, who are indigenous to the South Sulawesi province of Indonesia. This cuisine is known for its rich flavors, extensive use of local ingredients, and diverse cooking techniques.

Overview[edit | edit source]

Makassar cuisine is characterized by its bold flavors, with a heavy emphasis on seafood due to the region's coastal location. The cuisine also makes extensive use of local spices and herbs, such as lemongrass, turmeric, galangal, and chili peppers.

Notable Dishes[edit | edit source]

Coto Makassar[edit | edit source]

Coto Makassar is a traditional beef soup that is considered a staple of Makassar cuisine. The soup is made from beef and its offal, simmered with a blend of spices.

Pallubasa[edit | edit source]

Pallubasa is another popular dish in Makassar cuisine. It is similar to Coto Makassar but uses buffalo meat instead of beef and is served with a side of burasa, a type of rice cake.

Konro[edit | edit source]

Konro is a rib soup that is a specialty of Makassar. The ribs are simmered in a broth flavored with spices and palm sugar, giving the dish a sweet and savory taste.

Influence[edit | edit source]

Makassar cuisine has had a significant influence on Indonesian cuisine as a whole. Many of its dishes, such as Coto Makassar and Konro, have gained popularity throughout the country and are considered national dishes.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD