A FOOD TRADITION
Makassarese Cuisine
Makassarese cuisine is rooted in South Sulawesi’s port-city and maritime culture and is also connected to Bugis and other neighboring traditions. Rice, beef, buffalo, seafood, coconut, tamarind, peanuts, and warming spices are used in broths, grilled foods, rice dishes, and festive preparations. Common techniques include slow simmering, grilling, frying, and pounding spice mixtures. Representative dishes include coto Makassar, pallubasa, and konro. The cuisine reflects both inland livestock traditions and maritime exchange, while its historical development in Makassar gives it a recognizable identity distinct from the broader and more heterogeneous category of Sulawesi food.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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