Gorontalese cuisine or Gorontalo cuisine is the traditional cuisine of the Gorontalese People of Gorontalo Peninsula, North Sulawesi island, Indonesia.[1] It is also known as Hulontalo cuisine by perantauan (migrating) Gorontalo people after "Hulontalo", the name for Gorontalo in the local language.
 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 |
Gorontalese cuisine is known for its fresh seafood, which is prepared using a full palette of spices and herbs.[2]
The strategic location of Gorontalo–which has the Celebes Sea and Pacific Ocean to its north and the Gulf of Tomini to its 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 increasingly popular and well-recognized as part of Indonesia's national culinary heritage.[3]
Traditions and characteristics of Gorontalo cuisine
editGorontalo cuisine is famous for its varied menu of seafood, hot local chilies, and spices, which are developed by the local people. It is especially known for the Gorontalo Sultanate recipe.[4]
Due to its use of spices, Gorontalo cuisine is often characterized as a simple food with notes of fresh aroma and a sweet taste because it uses spice leaves such as basil and pandan.[5]
Gorontalo cuisine has been influenced by other communities who migrated to Gorontalo, such as immigrants from the Arab world, China, and Ternate-Tidore.[6] Gorontalo's pastries are also influenced by European culture which brought by the Dutch.
International awards
editA Gorontalo recipe book published and popularized by Amanda Katili Niode from the Omar Niode Foundation, which is called "Trailing the Taste of Gorontalo", has received appreciation from national and international culinary activists, including Chef William Wongso and Elena Aniere from Slow Food International.[7]
Yantai, China and Frankfurt, Germany
editThe Gorontalo recipe book "Trailing the Taste of Gorontalo" won the "Best in the World" award at the Gourmand World Cookbook Award in Yantai, China in 2016 for the Asian Cuisine from Asian Books category.[8] In addition, this Gorontalese recipe book has the opportunity to appear to represent one of Indonesia's culinary treasures at the Gourmet Gallery in the Frankfurt Book Fair 2016 series, Germany.[9]
Cooking techniques and typical spice mixture
editCooking techniques
editTraditional cuisines in Gorontalo are often named after cooking techniques.[10]
Boiling (ilahe and bilanggahe)
editIn Gorontalo culinary, the technique of boiling fish or other proteins has a different name from that of boiling carbohydrate foods. The technique of boiling fish, prawn, and meat is named "ilahe", while boiling banana, corn, or taro is named "bilanggahe".
As with the process of boiling, protein and carbohydrate dishes have two different names. The technique of grilling protein dishes, such as meat and fish, is called "ilalango", while that of grilling banana, corn, or taro is called "tilenehu".
All fried dishes are called "tilinanga". For example, a fried banana is called lambi tilinanga, and a fried fish is called tola tilinanga. One exception is for fried flour-coated bananas, which are called sanggala.
Wrapping (ilepa'o)
editThe technique of grilling or steaming dishes wrapped in a banana leaf is called "ilepa’o".
Special type of spice mixture
editGorontalo cuisine also has spice mixtures such as pilitode and iloni.[11]
Pilitode is a type of Gorontalese gulai sauce and iloni is a type of Gorontalese grilling sauce. Both are made using candlenut, ginger, turmeric and coconut milk. Dishes made with these mixes are often made with fish, chicken, beef, and seafood, as well as banana, cassava, and pumpkin.
List of dishes
edit| Local Name | Image | English name | Notes |
|---|---|---|---|
| Ayam iloni | |||
| Binte biluhuta | 
|
Sweet-Corn Soup | |
| Sate tuna | 
|
Tuna Satay | |
| Sate balanga | Wok Satay | ||
| Bilentango | Chili Split-Fish | ||
| Sagela | Sagela | ||
| Tabu moitomo | Gorontalese Black Beef Soup | ||
| Ilahe | Gorontalese Sour Fish Soup | ||
| Nasi kuning gorontalo | Gorontalese Turmeric Rice | ||
| Ilabulo | Ilabulo | ||
| Ikan bakar gorontalo | Gorontalese Fish Grill | ||
| Sambal goreng sapi | |||
| Pilitode |
References
edit- ^ Noho, Y., Husain, D. and Kadir, R., 2020, December. Gastronomic Tourism Development in Gorontalo Province. In Proceedings of International Interdisciplinary Conference on Sustainable Development Goals (IICSDGs) (Vol. 3, No. 1, pp. 41-47).
- ^ Albala, K. ed., 2016. At the Table: Food and Family around the World: Food and Family around the World. ABC-CLIO.
- ^ "Exploring the Land of Spices, Discovering the Taste of Gorontalo". www.worldfoodtravel.org. 2018-04-10. Retrieved 2023-07-07.
- ^ "Gorontalo and its Traditional Culinary". www.indonesia-tourism.com. Retrieved 2023-07-09.
- ^ Darmawati, D. and Wahyuni, D., 2022, September. Language Shift: Gorontalo Culinary Names and Spices in the Construction of Identity. In International Forum on Spice Route 2022.
- ^ "Ebook Memilih Makanan Ramah Iklim". Omar Niode Foundation. Retrieved 2023-07-08.
- ^ "New Book: Trailing the Taste of Gorontalo". Omar Niode Foundation. Retrieved 2023-07-07.
- ^ "Trailing the Taste of Gorontalo wins Gourmand World Cookbook Award 2016". Omar Niode Foundation. Retrieved 2023-07-07.
- ^ "GOURMAND INTERNATIONAL". www.cookbookfair.com. Retrieved 2023-07-08.
- ^ Darmawati, D. and Wahyuni, D., 2022, September. LANGUAGE SHIFT: GORONTALO CULINARY NAMES AND SPICES IN THE CONSTRUCTION OF IDENTITY. In International Forum on Spice Route 2022.
- ^ Niode, Amanda Katili, and Zahra Khan. Memilih Makan Ramah Iklim +39 Resep Gorontalo. Omar Niode Foundation, Gorontalo (2021).
