Gorontalo — a small province on the northern arm of Sulawesi — has a cuisine that Mustikarasa documents with at least 8 recipes but that is almost unknown outside the province. The Gorontalo culinary identity is built on corn (not rice — reflecting the drier climate), fish (the Gorontalo coast faces the Sulawesi Sea), and a distinctive use of lime basil (kemangi) that is heavier than in any other Indonesian regional tradition.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 10