Jakarta (ANTARA) – Like other cities in Indonesia, Makassar, which is the capital of South Sulawesi, also has unique culinary delights. If many regions in the archipelago have soto named after its origin, such as Soto Betawi, Soto Kudus and Soto Banyumas, then Makassar has Coto Makassar.
History of Coto Makassar
Makassar people have a variety of traditional ceremonies that are passed down from generation to generation. These ceremonies are closely related to their ancient beliefs, which are rooted in animism and dynamism. Based on this belief, Makassar people often hold rituals to honor the gods and ancestral spirits. One such ceremony is Gaukan, which involves making offerings to the gods and ancestors.
In this ceremony, they offer sacrificial animals such as chickens, goats or buffalo, with buffalo sacrifice being considered the highest form of respect. This tradition also influences Makassar cuisine, where they process the meat, bones and insides of buffalo into typical dishes. Offal such as intestines, liver, spleen and heart are processed into a dish known as coto, while the bones and kikil are used to make typical dishes such as konro and kikil soup.
Makassar people have special rules for enjoying Coto Makassar. This dish is not served at breakfast, lunch or dinner, but as a snack which is usually eaten between 09.00 and 11.00 in the morning.
Recipe and how to make Coto Makassar
Coto Makassar has a savory taste that comes from stewing meat, offal and spices. If you want to try making Coto Makassar yourself at home, here is how to make Coto Makassar at home taken from the book Collection of Indonesian Soto & Soup Recipes by Arum and Dewi Asih. This recipe is intended for serving five people:
Makassar Coto Recipe
Ingredients and seasonings
Ingredients for boiling:
- 2 liters of water
- 400 grams of beef offal
- 250 grams beef brisket
- 3 cm galangal
- 2 stalks lemongrass
- 3 bay leaves
- 3 tablespoons oil for frying
Ground spices:
- 8 red onions
- 5 cloves of garlic
- 5 candlenuts
- 1 tbsp coriander, roasted
- 2 cm turmeric
- 2 cm ginger
- ½ tsp cumin, roasted
- 2 tsp salt
- 1 tsp ground pepper
- 200 grams of peanuts, roasted and coarsely crushed
Complementary materials
- Fried onions
- Sliced spring onions
- Celery slices
- Buras (glutinous sticky rice)
Tauco chili sauce ingredients
- 3 red chilies
- 15 cayenne peppers
- 3 tbsp tauco
- 2 candlenuts, roasted
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp brown sugar, fine comb
How to make
1. Boil offal and meat
- Boil beef offal and brisket with galangal, lemongrass and bay leaves until tender.
- Cut the meat and offal into pieces, then add them back to the stew.
2. Saute ground spices
- Saute ground spices until fragrant.
- Add the stir-fried spices to the stew, add the peanuts.
- Cook over low heat until the sauce boils. Lift.
3. Presentation
- Serve the coto in a bowl.
- Sprinkle with fried onions, spring onions and celery.
- Serve with tauco and buras chili sauce.
Also read: The tradition of eating Makassar coto ahead of Ramadan in South Sulawesi
Also read: Delicious dishes from Celebes waters
Also read: Indonesian Embassy in Madrid hosts Makassar cuisine
Reporter: Allisa Luthfia
Editor: Alviansyah Pasaribu
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