Makassarese cuisine is the cuisine of

Makassarese people The native Makassar, Macassar, Makassarese, Makassan or Macassan are one of the indigenous Sulawesi people, native to the southern Celebic peninsular regions (concentrated around the Makassar area) in Indonesia. The Makassar people are rich in ...

Makassar Makassar ( ), formerly Ujung Pandang ( ), is the capital of the Indonesian Provinces of Indonesia, province of South Sulawesi. It is the largest city in the region of Eastern Indonesia and the country's fifth-largest urban center after Jakarta, ...

in the

South Sulawesi South Sulawesi () is a Provinces of Indonesia, province in the South Peninsula, Sulawesi, southern peninsula of Sulawesi, Indonesia. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital and largest ci ...

province of

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...

Dishes

Coto makassar Coto Makassar or Coto Mangkasara ( Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of '' soto,'' traditionally made with beef, offal stew with seasoned broth made from ground peanuts a ...

, a stew made from the mixture of nuts, spices, and selected offal which may include beef brain, tongue and intestine. *

Pallubasa Pallubasa or Pallu basa is a traditional dish from Makassar, South Sulawesi, Indonesia. It is similar to coto Makassar; however, while both are primarily made from offal and/or meat of cattle Cattle (''Bos taurus'') are large, domest ...

, a similar dish to Coto Makassar, but with the addition of coconut. *

Konro Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketu ...

, a rib dish. *

Burasa ''Burasa'' () (also ''burasa, ''burasak'' or ''buras'') is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. It is similar to ''lontong'', but with a richer flavour acquired from the coconut milk. It is a d ...

Ketupat ''Ketupat'' (in Indonesian and Malay), or ''kupat'' (in Javanese and Sundanese), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. Originating in Indonesia, it is also ...

, a glutinous rice cake, usually eaten with Coto Makassar and Konro. * Ayam goreng sulawesi (Celebes fried chicken); the chicken is marinated with a traditional soy sauce recipe for up to 24 hours before being fried to a golden colour. The dish is usually served with chicken broth, rice and special sambal (chilli sauce). *

Mie kering Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie, only the noodle is thinner. ...

, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. * Ikan bolu bakar, grilled

milkfish The milkfish (''Chanos chanos'') is a widespread species of ray-finned fish found throughout the Indo-Pacific. It is the sole living species in the family Chanidae, and the only living member of the genus ''Chanos''. The repeating scientific na ...

. *

Sop saudara Sop saudara is an Indonesian beef soup or buffalo soup specialty of Makassar city, South Sulawesi. The soup is commonly served with steamed rice and '' ikan bolu bakar'' (grilled milkfish). Ingredients Sop saudara is a richly spiced soup conta ...

, a spicy beef or buffalo soup. * Kapurung from

Palopo Palopo or Kota Palopo (Palopo city) is a city located in South Sulawesi, Indonesia, and the second-largest city in the province. Until it acquired its city autonomy on 10 April 2002, Palopo was the capital of Luwu Regency. The area of the city ...

Sweets

* Barongko, a banana mashed with egg, coconut milk, sugar, and salt. It is wrapped in the banana leaf and then steamed. * Pisang epe (pressed banana), a banana which is pressed, grilled, and covered with palm sugar sauce and sometimes eaten with

Durian The durian () is the edible fruit of several tree species belonging to the genus ''Durio''. There are 30 recognized species, at least nine of which produce edible fruit. ''Durio zibethinus'', native to Borneo and Sumatra, is the only species ...

. Many street vendors sell Pisang Epe, especially around the area of Losari beach. * Pisang ijo (green banana). a banana covered with green-colored flours, coconut milk, and syrup. Pisang Ijo is sometimes served iced, and often consumed as ''iftar'' to break the fast during

Ramadhan Ramadan is the ninth month of the Islamic calendar. It is observed by Muslims worldwide as a month of fasting ('' sawm''), communal prayer (salah), reflection, and community. It is also the month in which the Quran is believed to have been rev ...

Gallery

File:Pallubasa.jpg, ''

'' File:Sop Konro.JPG, ''

'' File:Kue buras.JPG, ''

'' File:Panggang ikan Bolu di Parepare.JPG, ''ikan bolu bakar'' (grilled

) File:Sop Saudara 1.JPG, ''

'' File:Masakan Khas Makassar Kapurung.jpg, ''Kapurung'' File:Pisang epe.jpg, ''Pisang epe'' File:Pisang ijo.jpg, ''Pisang ijo''

References

{{DEFAULTSORT:Makassar cuisine Indonesian cuisine-related lists