Aurora K Explore 10 mouth-watering Southeast Sulawesi specialties, from crunchy snacks to traditional sago dishes, full of flavor and rich local culture.
Southeast Sulawesi is not only known for its stunning nature, but also for its cuisine rich in traditional flavors and spices. Here, a variety of authentic dishes made from local ingredients are able to tempt the appetite of anyone who tastes them.
Here are 10 Typical Southeast Sulawesi Foods that you shouldn’t miss if you really want to experience the uniqueness of Indonesian cuisine from this region.
1. Karasi
Karasi is a sweet snack typical of Southeast Sulawesi that originated from Wakatobi and Buton. Initially, karasi was made from young corn combined with liquid brown sugar.
Now, variations of karasi use rice flour and granulated sugar, which are molded and fried until golden. The texture is crispy and shaped like a hair net, perfect served with hot tea or coffee as a companion for conversation.
2. Dole fish
Dole Fish, which has a savory taste, is a typical dish from Buton which is usually triangular in shape and has a crispy texture. Mackerel is the main ingredient, but it can also be replaced with other types of fish such as tuna or skipjack.
The ground fish is mixed with grated coconut and eggs, then shaped and fried until golden brown. This dish is delicious when eaten warm and can be enjoyed as a snack or side dish with rice.
3. Lulu
Luluta, a specialty of Wakatobi, is grilled rice in bamboo that gives it a distinctive aroma and savory taste. Luluta is made from rice cooked with coconut milk, then put into bamboo and grilled over coals.
This process produces a unique aroma and taste that is delicious eaten on its own or with the addition of fresh grilled fish.
4. Husband
This food is a common substitute for rice in Southeast Sulawesi, especially in Buton, Muna, and Wakatobi. Kasuami is made from mashed cassava, squeezed dry, then steamed.
Its shape is conical like a small tumpeng and has a combination of savory, salty, and sweet flavors. Usually served with grilled fish, sambal colo-colo, or cassava leaf vegetables, making this dish even more delicious and rich in flavor.
5. Gogos Pokea Satay
Sate gogos pokea comes from Kali Pohara, Konawe Regency, and is famous for using endemic river clams called pokea. The clam meat is arranged on skewers and grilled until cooked.
Sate pokea is usually eaten with gogos, which is lemper without filling that is grilled first, and spicy sauce or sweet bacem which adds to the deliciousness of this satay.
6. Kazuto
Kabuto is a traditional snack from Southeast Sulawesi made from dried cassava. The process of making it begins by grating the cassava and drying it until the water content is reduced, then steamed and given additional sugar or salt to taste.
Kabuto is then served with a sprinkling of grated coconut which adds a savory taste and makes this snack even more delicious.
7. Lapa Lapa
If in Java there is lontong or ketupat, in Southeast Sulawesi there is Lapa-Lapa. Wrapped in young coconut leaves, this food is made from rice mixed with coconut milk and cooked until half-cooked, then wrapped, tied, and boiled until perfectly cooked.
Lapa-Lapa is usually served with salted fish or other side dishes, and its distinctive texture and aroma make this dish suitable as a complement to everyday meals.
8. Red Snapper Parende
Parende is a red snapper dish cooked in a spicy and slightly sour sauce. This dish is a favorite for seafood lovers.
Fresh red snapper is cooked with simple but flavorful spices, bringing out the refreshing natural deliciousness of sea fish. Parende is usually eaten warm, and is often the main choice for dinner by the beach.
9. The Great
Sinonggi is a typical food from the Tolaki tribe that has been passed down since ancient times. Made from sago, Sinonggi is served with side dishes and vegetables.
Sago cooked until chewy is served with broth, fish, and vegetables to complement its taste and texture. This food is a mandatory menu in various Tolaki traditional events and is one of the typical traditional foods in Southeast Sulawesi.
10. Canary Island
Halua Kenari is a snack made from walnuts mixed with melted brown sugar, then shaped and left to harden. The walnuts provide a crunchy taste, while the brown sugar adds a delicious sweet touch.
Halua Kenari is perfect as an afternoon snack or souvenir from Southeast Sulawesi, because its crunchy texture and sweet taste make it popular with various groups.
Southeast Sulawesi cuisine offers a unique taste experience using local ingredients and traditional methods. From light snacks to spice-laden main dishes, each regional specialty reflects the rich culture and traditions of the local people.
So, if you have the opportunity to visit Southeast Sulawesi, don’t miss the chance to taste the deliciousness of Typical West Sulawesi Food, this charming and appetizing culinary specialty.
