Discover the authentic flavors and rich history of Southeast Sulawesi’s traditional dishes that tantalize the taste buds and delight the palate. 

Southeast Sulawesi is not only known for its stunning natural beauty but also for its equally captivating culinary wealth.

The region’s various traditional dishes boast unique flavors enriched by local spices, creating a taste sensation that’s hard to find elsewhere.

Southeast Sulawesi’s cuisine is characterized by strong, aromatic spices that are sure to whet the appetite. If you’re visiting Southeast Sulawesi, be sure not to miss the chance to savor these traditional dishes. Here are 10 must-try traditional foods:

1. Karasi

Karasi is a sweet snack typical of Wakatobi and Buton, known for its soft and sweet taste. Traditional karasi is made from young corn mixed with liquid palm sugar. However, nowadays it is often made using rice flour and sugar.

The batter is shaped using a coconut shell, creating a hollow form that resembles thin hair strands, and is then fried until golden brown.

Southeast Sulawesi Specialties like Karasi are delicious when served with a cup of coffee or warm tea, making it the perfect companion for a relaxing time.

2. Ikan Dole

Ikan dole is a savory dish from Buton made from mackerel, but it can also be prepared with other types of fish such as mackerel scad, trevally, yellowtail scad, tuna, baby tuna, or skipjack.

The fish is mixed with grated coconut and egg, ground until smooth, then shaped into triangles and fried. Its savory taste and crispy texture make ikan dole perfect as a warm side dish or snack.

3. Luluta

Luluta is a traditional dish from Wakatobi, made from rice cooked with coconut milk. The rice and coconut milk are wrapped in banana leaves and placed in bamboo, then grilled over hot coals. This unique cooking process gives luluta a distinctive aroma and savory taste.

It can be eaten on its own or served with grilled fish for an even more enjoyable dining experience.

4. Kasuami

Kasuami is a rice substitute popular in Buton, Wakatobi, and Muna. This dish is made from grated cassava, which is squeezed dry, sun-dried, and then steamed.

Kasuami has a conical shape similar to tumpeng and a pale yellowish color. Its soft texture and savory, salty, and slightly sweet flavor make it perfect to enjoy with dishes like ikan parende, sambal colo-colo, cassava leaves stew, or papaya leaves stew.

5. Sate Gogos Pokea

Sate gogos pokea originates from Kali Pohara in Konawe and features river clams known as pokea as the main ingredient. Pieces of clam meat are skewered, with up to five pieces per skewer, and grilled until cooked.

This satay is usually served with spicy sauce or sweet bacem sauce, along with gogos, a type of grilled lemper without filling. The combination of tender clam meat and spicy sauce creates an unforgettable flavor.

6. Sinonggi

Sinonggi is a rice substitute made from sago starch cooked until thick and sticky. It is typically eaten with vegetable broth, such as moringa soup, spinach, long beans, or palumara fish soup, to add flavor.

Although it has a bland taste when freshly made, sinonggi becomes more delicious when combined with aromatic, spiced broths.

7. Parende

Parende is a fish dish typical of Southeast Sulawesi, often made with snapper, mackerel, or grouper, cooked in a simple yet flavorful broth.

Ingredients like shallots, garlic, belimbing wuluh, tomatoes, and salt are used to create a fresh and tasty broth. Parende is a perfect choice for lovers of fish dishes with rich, natural flavors.

8. Lapa-Lapa

Lapa-lapa is a specialty food from Buton often served during Ramadan. This dish is made from rice wrapped in banana leaves and cooked until done, resulting in a distinct savory taste.

Lapa-lapa is typically enjoyed with salted fish called ikan kaholeonarore, creating a balanced combination of savory and salty flavors.

9. Kapusu

Kapusu is a porridge made from corn cooked with red beans. This dish has a soft texture and a distinctive taste, making it a must-try. Kapusu is perfect for breakfast or as a warming meal in the afternoon.

10. Manu Kinowu

Manu kinowu is a traditional chicken dish made with local chicken and spices such as ginger, bay leaves, lemongrass, and tomatoes.

All the spices are finely ground and sautéed until fragrant before the chicken pieces are added. Manu kinowu has a rich and spiced flavor, best enjoyed with warm rice.

Southeast Sulawesi cuisine is not just food but also a cultural heritage that embodies rich flavors and local traditions.

Each dish tells a story and presents a unique taste, making your culinary journey in Southeast Sulawesi even more memorable. Don’t miss the chance to explore Central Sulawesi Specialties to further enrich your experience.