Bugis-Makassar Cuisine

Bugis-Makassar cuisine is the cuisine of the Bugis and Makassar people of southern Sulawesi Island in Indonesia. Many dishes are also shared with the Mandarese and Toraja people in western Sulawesi.

The Buginese language and Makassarese language are closely related Malayo-Polynesian languages. They both have traditionally used a script called Lontara(ᨒᨚᨈᨑ) among other historical scripts.

Makassar City is the capital of South Sulawesi and a cultural center.

They traditionallly live in stilt houses(ᨅᨒ balla’ or ᨅᨚᨒ bola). Traditional cloth is called baju bodo(ᨅᨍᨘ ᨅᨚᨉᨚ ). A type of knife called badik(ᨅᨉᨗ) in Makassarese and kawali{ᨀᨓᨒᨗ} in Buginese is used.

(Makassarese){Buginese}[Indonesian]

Ingredients

Rice[beras] and sticky rice[beras ketan] are staple foods of the Bugis and Makassar people.

Coconut is a common ingredient. Banana[pisang], particularly the saba variety[pisang kepok], is abundant on the South Peninsula of Sulawesi.

Coconut palm sugar[gula jawa or gula merah] is used as a sweetener. Labuyo chili{lada}[cabe rawit] is used to add spiciness. Lime[jeruk nipis] is used for sour.

Seafood such as shrimp and crab are especially popular in coastal areas. Milkfish(bolu)[bandeng] and grouper(sunu) are some popular fish used. Red snapper[ikan kakap merah], chub mackerel[ikan kembung], tuna[tuna], mackerel tuna[tongkol], and skipjack tuna[cakalang] may also be used.

Meats include chicken, duck, and water buffalo meat.

Dishes

• steamed rice[nasi putih]
• burasa: coconut sticky rice dumpling, cooked in a leaf
• gogos kambu[lemper bakar]: stuffed gogos; coconut sticky rice with filling, usually seasoned shredded tuna or similar fish, wrapped in leaf and grilled
• kapurung: sago starch balls, usually cooked in a savory soup – Bugis
• {pa’deme}[sambal]: chili sauce normally made with anchovies, chili, garlic, shallot, and lime juice; ingredients are first cooked then ground
• {babaju}[serundeng]
• tutuk utan: sweet potato leaf or similar greens cooked with shredded coconut, chili, and seasoning – Toraja
• (nasu palekko): pan-fried chopped duck or sometimes chicken meat – Toraja
• (nasu likku): duck or sometimes chicken with grated galangal, coconut, and other seasoning – Bugis
• toppa lada: slow-cooked chili curry, usually with beef as the main ingredient; similar to rendang
• (coto mangakasara)[coto makassar]: beef soup – Makassar
• {lawa bale}: raw fish marinated in acidic juice – Bugis
• palumara: sour fish curry, usually with red snapper; similar to pinasakan – Bugis
• palukacci: thin curry, usually with fish
• grilled milkfish[ikan bolu bakar]
• [sate makassar]: usually beef marinated in carambola sauce, typically served without sauce
• sarabba: drink made with coconut, ginger, palm sugar, and spices – Bugis
• {sokko palopo}: sticky rice and palm sugar sauce, often with durian – Bugis
• {cucuru tene}: rice flour and palm sugar cakes, often with sesame seeds – Bugis
• [bubur sumsum]: sweet pudding of rice flour and coconut cream
• {sanggara pappek}: flattened, fried banana, often served with chili sauce
• pressed banana[pisang epe]: lightly smashed banana with sweet syrup
• green banana[pisang ijo]: steamed banana in coconut rice flour dough colored green with pandan
• barongko: banana pudding steamed in banana leaf
• [kue bugis]: coconut pandan rice cake with sugar and grated coconut filling
• es palu butung: sweet dessert made with ice, bubur sumsum, steamed banana, and cocopandan syrup – Makassar
• es pisang ijo: sweet dessert made with ice, bubur sumsum, pisang ijo, and cocopandan syrup

Relevant Links:

• Traditional Bugis Cuisine
• Kapurung