Gorontalese cuisine
| 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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Gorontalese cuisine or Gorontalo cuisine is the traditional cuisine of the Gorontalese People of the Gorontalo Peninsula, North Sulawesi island, Indonesia. It is also known as Hulontalo cuisine by perantauan (migrating) Gorontalo people, after "Hulontalo", the name for Gorontalo in the Gorontalo language.
Gorontalese cuisine is known for its fresh seafood, and liberal use of spices and herbs.
The strategic location of Gorontalo, with the Celebes Sea and Pacific Ocean to the north and the Gulf of Tomini to the south, made the Gorontalo region a strategic shipping route in the past. This history has formed the roots of a unique and distinctive culture in Gorontalo, including its unique dishes.
Along with the division of Gorontalo into a province and its separation from North Sulawesi, Gorontalo's cuisine has become an increasingly popular and well-recognized as part of Indonesia's national culinary heritage.