Gorontalese cuisine

Gorontalese cuisine

Gorontalo cuisine served for Mongaruwa
Alternative names	Gorontalo cuisine or Hulontalo cuisine
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
National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
Types of food Foods Dishes Noodles Soups Desserts Snacks Kue Krupuk Kripik Drinks Beverages Alcohol Coffee
Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
Related cuisines Bruneian Chinese Dutch East Timorese Egyptian Filipino Indian Malaysian Portuguese Singaporean Sri Lankan South African Surinamese Thai Yemeni
See also History Etiquette Cookbook: Cuisine of Indonesia
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Gorontalese cuisine or Gorontalo cuisine is a genuine cuisine and taste of the Gorontalese People of Gorontalo Peninsula, Northern part of Sulawesi island, Indonesia.^[1] It is also known as Hulontalo cuisine by perantauan (migrating) Gorontalo people after "Hulontalo", the local language name for Gorontalo.

Gorontalese cuisine known for its fresh seafood, prepared using a full-palette of spices, herbs.^[2]

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.^[3]