Makassar
The beef-and-broth coast of South Sulawesi — keluak-dark coto and konro, coconut-rich pallubasa over ketupat, and green-skinned banana ice off Losari beach.
Coto Makassar
Beef-and-offal soup in a peanut-thickened, many-spiced broth, eaten with ketupat — the city's signature.
View page →Makassar, the Bugis-Makassar port, builds its table on beef and long-simmered broth. Coto makassar is the icon — beef and offal in a peanut-thickened, many-spiced soup eaten with ketupat — shadowed by pallubasa, its toasted-coconut cousin finished with a raw egg yolk, and konro, beef ribs darkened with keluak and also served charcoal-grilled as konro bakar. The coast adds sour pallumara fish soup and crisp mie titi under an egg gravy; for something sweet, the Losari seafront presses pisang epe over coals and layers es pisang ijo — banana in a green rice-flour skin — over shaved ice.
Start Here
Beef-and-offal soup in a peanut-thickened, many-spiced broth.
Why start here · The city's signature bowl.
Beef ribs in a dark keluak broth, also served grilled.
Why start here · Makassar's rib dish, two ways.
Banana in a green rice-flour skin over shaved ice.
Why start here · The Losari-beach sweet.
The Pantry
See all 39 ingredients›
Vegetables
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
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How They Cook
Techniques that define this cuisine
See 7 more techniques›
Kindred Kitchens
Cuisines built on the same signature ingredients
Other regions
Siblings within Indonesian — each its own tradition.