Gorontalese cuisine
Gorontalese cuisine or Gorontalo cuisine is a genuine cuisine and taste of the Gorontalese People of Gorontalo Peninsula, Northern part of Sulawesi island, Indonesia. It is also known as Hulontalo cuisine by perantauan (migrating) Gorontalo people after "Hulontalo", the local language name for Gorontalo.
Gorontalo cuisine served for Mongaruwa | |
| Alternative names | Gorontalo cuisine or Hulontalo cuisine |
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| Course | Main |
| Place of origin | Indonesia |
| Region or state | Gorontalo, Gorontalo Peninsula, Sulawesi, Indonesia |
| Serving temperature | Hot |
| Main ingredients | seafood, beef, chicken, hot local chilies, and iconic spices |
| This article is part of the series on |
| Indonesian cuisine Masakan Indonesia |
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Indonesia portal Food portal |
Gorontalese cuisine known for its fresh seafood, prepared using a full-palette of spices, herbs.
The strategic location of Gorontalo, between the Celebes Sea and Pacific Ocean in the north, and also Gulf of Tomini in the south, has made the Gorontalo region a strategic shipping route in the past. This long past history has formed the roots of a unique and distinctive culture in Gorontalo, including its unique dishes. Therefore, Gorontalo is also known as the land of spices with a unique taste of culinary.
Along with the division of Gorontalo into a province and the separation from North Sulawesi, Gorontalo's cuisine has become increasingly popular and well recognized as one of the Indonesian national culinary heritage.