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Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, [1] the Maluku Islands and coastal Papua. [2]
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia.It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in Northern Sulawesi, such as Bitung, Tomohon and Tondano, are also known as Minahasan culinary hotspots.
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Kue bugis mandi. Kue bugis is Indonesian kue or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. [1]
Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang , capital of the West Sumatra province.
Sundanese cuisine (Indonesian: Hidangan Sunda; Sundanese: ᮃᮞᮊᮔ᮪ ᮞᮥᮔ᮪ᮓ, romanized: Asakan Sunda) is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia.
The Kingdom of Luwu (also Luwuq or Wareq) was a polity located in the northern part of the modern-day South Sulawesi province of Indonesia, on the island of Sulawesi. It is considered one of the earliest known Buginese kingdoms in Sulawesi, founded between the 10th and 14th century. However, recent archaeological research has challenged this idea.