The Toraja people of the South Sulawesi highlands have one of Indonesia's most culturally distinct food traditions, centred on elaborate funeral ceremonies where dozens of water buffalo are slaughtered and cooked over multiple days. Torajan cuisine is protein-heavy and spice-heavy — the highland climate supports neither rice paddies (sago and tuber-based carbohydrates are traditional) nor the tropical aromatics of the lowlands.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6