Slow Down, Taste and See Our World
NORTH SULAWESI CULINARY ENCOUNTERS
Taste the Vibrant Soul of North Sulawesi
Embark on a culinary adventure with Sulawesious Encounters, exploring North Sulawesi’s bold flavors. From fresh ingredients sourced in Manado’s bustling markets to iconic Minahasan dishes, discover how food weaves stories of cultural encounters with the region’s communities, coasts, and traditions.
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Ingredients
The Heart of North Sulawesi Culinary’s Story
Signature Dishes
Iconic Minahasan Dishes to Savour
INGREDIENTS
The Heart of North Sulawesi’s Culinary Story
Discover the vibrant ingredients that fuel North Sulawesi’s cuisine, from Manado’s fresh seafood to fiery spices and global imports. Sourced from coastal waters, volcanic soils, and historic trade routes, these elements shape unforgettable dishes and connect you to the region’s cultural encounters.
LOCALLY USED
Manado’s Fresh Coastal and Highland Gems
Dive into North Sulawesi’s local treasures, like skipjack tuna (cakalang), coconut, and dabu-dabu chilies, sourced from Manado’s Bersehati Market and Tomohon’s hills. These ingredients, harvested by local fishermen and farmers, define Minahasan dishes and spark cultural encounters. Join our Manado Market Tour to meet the producers.
Rica (Chili Peppers)
The backbone of Minahasan cuisine, these fiery peppers ignite dishes like rica-rica and dabu-dabu sambal.
Sarimbata (Lemongrass)
This fragrant herb adds citrusy depth to tinutuan and rica-rica.
Kelapa (Coconut)
Creamy coconut milk and flesh soften spicy dishes and enrich klappertaart. Harvested from coastal groves, it’s a symbol of abundance in Minahasan culture.
Tuna
Fresh skipjack tuna from Bunaken’s waters stars in gohu and cakalang fufu.
Rica or Chili (Cabai Rica)
Fiery red chilies, the soul of Minahasan heat, used fresh or dried in sambals and pastes. They symbolize passion in communal feasts
Daun Paku or Pakis (Fiddlehead Ferns)
Young, curly fern shoots with a bitter, earthy taste, foraged from highland forests. Rich in vitamins, used in sayor paku.
Bunga Pepaya (Papaya Flowers)
Tender papaya blossoms, mildly bitter and nutritious, used in sayor pait and kangkung bunga pepaya.
Daun Leilem (Clerodendrum minahassae Leaves)
Fragrant, slightly bitter leaves unique to Minahasa, used in ayam leilem and babi leilem.
Daun Pangi (Pangi Leaves)
Large, aromatic leaves from the pangi tree, used as wrappers or for flavoring stews like winongos, pangi buluh and pangi santan. gi santanikan woku.
Daun Koles (Coleus Leaves)
Vibrant, mildly spicy leaves for coloring and flavoring rice dishes. Preparation: Bruise and infuse in boiling water for nasi jaha.
Bakasang (Fermented Fish Paste)
Salty, pungent paste from fermented tuna or mackerel innards, a umami booster.
Daun Gedi (Hibiscus Manihot Leaves)
Thickening, nutrient-rich leaves that gel naturally, used in tinutuan.
Gula Aren (Palm Sugar)
Caramel-like sugar from aren palm sap, sweet and smoky for desserts.
Minyak Kelapa (Coconut Oil)
Virgin oil from local coconuts, used for frying and sautéing.
Wowou or Kemangi (Sweet Basil)
Lemon-scented basil leaves for fresh, herbal notes in porridges, used in tinutuan.
Pandan (Pandan Leaves)
Fragrant screwpine leaves for desserts and rice.
Lobster Danau Tondano (Tondano Lake Lobster)
Freshwater crayfish from Lake Tondano, sweet and firm
Kemiri (Candlenuts)
Creamy nuts for thickening pastes, used in ricarodo.
Vanili (Vanilla)
Aromatic pods for desserts like dodol and klappertaart.
Kopi (Coffee)
Bold, earthy beans from highland farms.
Coklat (Cacao)
Bitter beans for kukis kelapa.
Kayu Manis (Cinnamon)
Sweet bark for balapis cakes.
INDONESIAN SPICES
Fiery Flavors of North Sulawesi’s Spice Trade
Explore the bold spices, like cloves and nutmeg from nearby Maluku, blended with North Sulawesi’s chilies, that ignite Minahasan cuisine. These spices, traded for centuries, flavor dishes like rica-rica and create vibrant encounters in local markets. Discover more on our Spice Route Tour.
Cengkih (Cloves)
These aromatic buds, traded since Dutch colonial times, add warmth to rica-rica and spiced teas, connecting Sulawesi to global culinary history.
Pala (Nutmegs)
Warm, nutty spice from Maluku, used in woku and teas. Traded historically, now in Christian holiday bakes.
FROM AROUND THE WORLD
Global Touches in North Sulawesi’s Cuisine
Learn how trade introduced corn, tomatoes, and cassava to North Sulawesi, blending with Minahasan traditions to create dishes like tinutuan. These ingredients reflect historical encounters with Dutch and Chinese traders. Explore this history on our Colonial Heritage Tour.
Milu (Corn)
Introduced via trade, corn thickens tinutuan and reflects Minahasa’s adaptability, often served at communal church meals.
Custard
A Dutch-influenced ingredient, custard forms the creamy base of klappertaart, blending European and Minahasan traditions in festive desserts.
SIGNATURE DISHES
Iconic Minahasan Dishes to Savour
Indulge in North Sulawesi’s signature dishes, from spicy seafood to sweet treats, crafted with local and global ingredients. Each dish, rooted in Minahasan traditions, offers a taste of cultural encounters in Manado’s markets and villages. Experience these flavors on our Culinary Journey.
APPETIZER
Bold Starters from Manado’s Markets
Kick off your North Sulawesi journey with appetizers like gohu (raw fish salad), featuring local tuna and dabu-dabu. These bites capture the region’s coastal vibrancy and market encounters. Taste this on our Coastal Food Walk.
Gohu Ikan (Raw Fish Salad)
Gohu is a refreshing Minahasan appetizer of raw skipjack tuna marinated in lime juice, chili, and shallots, topped with dabu-dabu (a fiery tomato-chili sambal).
MAIN COURSES
Hearty Minahasan Dishes with Soul
Savor North Sulawesi’s bold mains, like rica-rica (spicy grilled meat) and tinutuan (Manado porridge), blending local seafood, spices, and global ingredients. These dishes reflect communal encounters in Minahasan villages. Join our Village Feast Experience.
Rica-Rica (Spicy Grilled Meat)
Rica-rica is a fiery Minahasan dish of grilled chicken or fish coated in a paste of chili, lemongrass, lime leaf, and cloves (Locally Used and Indonesian Spices). Prepared by blending spices, marinating the protein, and grilling over charcoal, it’s a staple at Christian festival feasts. Pair with rice and coconut water to cool the palate.
Served at post-Easter celebrations, rica-rica embodies Minahasan passion and communal joy.
Tinutuan (Manado Porridge)
Tinutuan is a comforting porridge of rice, pumpkin, corn (From Around the World), and greens, flavored with lemongrass and turmeric (Locally Used). Cooked slowly to a creamy consistency, it’s a breakfast staple at church gatherings. Pair with sambal for a spicy kick.
A symbol of unity, tinutuan is shared at Minahasan church breakfasts, reflecting Christian fellowship.
DESSERTS
Sweet Minahasan Delights
End with North Sulawesi’s desserts, like klappertaart (coconut custard) or palm sugar sweets, blending local coconuts with global influences. These treats evoke festive encounters. Learn to make them in our Cooking Class.
Klappertaart (Coconut Custard)
Klappertaart is a creamy coconut custard dessert with a Dutch-influenced custard base (From Around the World), enriched with local coconut milk and flesh (Locally Used). Baked with a sprinkle of cinnamon, it’s chilled and served at festive gatherings. Preparation involves mixing coconut milk, eggs, and sugar, then baking until set. Pair with spiced tea.
Popular at Christmas and Easter, klappertaart blends Minahasan and colonial traditions.
Cucur
Apang
Onde Onde
Koyabu
Lampu Lampu
Balapis
Brudel
Ombeikuk
Panekuk
Brot Goreng
BEVERAGES
Refreshing North Sulawesi Sips
Toast with drinks like saguer (palm wine) or spiced teas, infused with North Sulawesi’s herbs and spices. These beverages celebrate coastal and market encounters. Try them on our Food and Culture Tour.
Saguer (Palm Wine)
Saguer is a mildly alcoholic palm wine made from fermented sap of local palm trees (Locally Used), often spiced with cloves (Indonesian Spices). Harvested fresh and served in bamboo cups, it’s a festive drink at Minahasan village feasts. Pair with pisang goroho for a traditional snack.
Shared during Christian festivals, saguer fosters community and celebration.
Sopi
Saraba
Pinaraci
Cap Tikus
Condiments & Sambals
Fiery Enhancers of Minahasan Meals
Minahasan condiments like dabu dabu variations and sambal roa add heat and umami to dishes, reflecting the region’s love for bold flavors. These sauces are staples at communal Christian feasts, often made fresh with market ingredients. Use “enak sekali” to praise makers (Indonesian Phrases) and thank them (Expressing Gratitude). Learn to make them in our Tomohon Cooking Class.
Dabu Dabu Iris
Sliced dabu dabu sambal with raw tomatoes, chilies, shallots, and lime, a fresh, chunky condiment for grilled fish.
Dabu Dabu Lemong
Dabu dabu with calamanchi, a fragrant variation with sliced chilies, tomatoes, and lemongrass for citrusy heat.
Dabu Dabu Lilang
Dabu dabu with torch ginger (lilang), a spicy, floral variation with rica chilies, tomatoes, and torch ginger buds for a zesty kick.
Dabu Dabu Bakasang
Sambal Roa
Spicy sambal made from smoked roa fish (mackerel), blended with rica chilies, shallots, and garlic for a smoky, fiery kick.
Cakalang Pampis
Shredded smoked skipjack tuna sautéed with rica chilies, shallots, lemongrass, and coconut oil, a spicy side or topping.
Unveiling Minahasan Culinary
and
Travel terms.
Sulawesious Encounters demystifies North Sulawesi’s culinary and cultural terms with concise, vivid definitions. From global tourism concepts to local Minahasan ingredients, this glossary connects you to the heart of our experiences. Join our tours to live these terms through immersive adventures.
Sulawesious Encounters Explains:
Culinary & Cultural Glossary
Rica Rica
A fiery Minahasan spice blend and dish featuring chili peppers, shallots, garlic, and local herbs, often used to season meats like paniki or fish, delivering a bold, spicy flavor.
Sulawesious Encounters Version: Showcased in our Cooking Workshops and Volcanic Food Tours, where participants learn to prepare rica-rica dishes with fresh ingredients in Tomohon’s vibrant markets.
Dabu Dabu
Fresh Minahasan salsa with tomatoes, shallots, chilies, and lime; variations include iris (sliced), lilang (with torch ginger), and bakasang (with fermented fish).
Sulawesious Encounters Version: Taught in Coastal Catches workshops, pairing with grilled fish in Marine Adventure Tours.
Paniki Santan
Fruit bat meat cooked in spicy coconut milk, a traditional Minahasan exotic delicacy.
Sulawesious Encounters Version: Offered in guided tastings during our Volcanic Food Tour for adventurous eaters.
Cakalang Fufu
Smoked skipjack tuna preserved with coconut milk and spices, a staple Minahasan protein.
Sulawesious Encounters Version: Used in our Coastal Catches workshops to teach smoking techniques and pairings.
Woku
Minahasan cooking method wrapping meat or fish in banana leaves with spices before steaming or grilling.
Sulawesious Encounters Version: Demonstrated in our Farm-to-Table sessions using fresh leaves for aromatic dishes.
Santan
Creamy coconut extract, vital for Minahasan curries and desserts.
Sulawesious Encounters Version: Used in Bake & Bakery sessions for klappertaart and sweets.
Tinutuan
- Dabu Dabu (🥗)
- Bakasang (🐟)
- Paniki (🦇)
- Cakalang Fufu (🐟)
- Woku (🍃)
- Santan (🥥🥛)
- Rica-Rica (🌶️)
- Tinutuan (🥬)
- Klappertaart (🥧)
Klapertaart
Dutch-influenced creamy coconut custard tart with meringue topping, a Minahasan dessert classic.
Sulawesious Encounters Version: Baked in our Fine Dining experiences with imported Dutch techniques and local santan.
Nasi Jaha
Sticky rice cooked with coconut milk and spices in bamboo tubes.
Sulawesious Encounters Version: Prepared in Volcanic Food Tours, showcasing Minahasan bamboo cooking.
Saguer
Fermented coconut palm sap, a sweet, fizzy Minahasan beverage with mild alcohol content.
Sulawesious Encounters Version: Served fresh during Cultural Heritage Tours at village celebrations.
Pangi
Aromatic leaf from the pangium tree, used to wrap and season Minahasan meats.
Sulawesious Encounters Version: Applied in Cooking Classes for traditional woku wrapping.
Panekuk
Dutch-inspired omelet colored green with pandan leaf extract, often with local fillings.
Sulawesious Encounters Version: Taught in Bake & Bakery workshops, blending colonial and local flavors.
Sa'ut or Kotei
The chopped inner trunk of the banana plant, used as a vegetable in Minahasan stir-fries and soups for its mild flavor and fibrous texture.
Sulawesious Encounters Version: Foraged and prepared in our Farm-to-Table tours, often added to tinutuan porridge or rica-rica for a hearty, traditional dish.
Spekulas
Spiced cookies with nutmeg, cloves, and cinnamon, a Dutch colonial legacy.
Sulawesious Encounters Version: Baked with local spices in Bake & Bakery tours for aromatic sweets.
Dodol
Sticky Minahasan sweet cake made from rice flour, palm sugar, and coconut milk, wrapped in palm leaves for steaming and flavor.
Sulawesious Encounters Version: Crafted in our Bake & Bakery workshops using gule aren and santan, highlighting traditional wrapping techniques during Volcanic Food Tours.
Roa
Small fish with long, sharp mouth (family Nemipteridae), smoked for preservation, a Minahasan staple used in dishes and dabu-dabu salsa.
Sulawesious Encounters Version: Smoked in our Coastal Catches workshops, crumbled into tinutuan porridge or finely chopped for authentic dabu-dabu.
Cucur
Fried rice flour cake sweetened with palm sugar, spiced with cinnamon and sometimes fennel.
Sulawesious Encounters Version: Fried fresh in Bake & Bakery workshops using local palm sugar for crispy-sweet treats.
Perkedel Milu
Crispy fritters made from ground corn, spices, and sometimes fish or vegetables.
Sulawesious Encounters Version: Crafted in Farm-to-Table sessions using fresh highland corn from Tomohon farms.
Perkedel Nike
Fried fritters with small freshwater fish from Lake Tondano, mixed with spices and batter.
Sulawesious Encounters Version: Prepared in Cooking Workshops near Tondano, showcasing lake-sourced ingredients.
Ombeikuk
Traditional Minahasan cookie made with rice flour, coconut, and spices.
Sulawesious Encounters Version: Baked in Cooking Classes, showcasing heritage simplicity.
Brudel
Steamed bread or cake made with aren palm sugar and spices.
Sulawesious Encounters Version: Prepared in Volcanic Food Tours using bamboo for traditional desserts.
Brot Goreng
Fried bread slices, sweetened or spiced, a simple Minahasan snack.
Sulawesious Encounters Version: Fried in coconut oil during Street Food Safaris for crispy treats.
Es Brenebon
Sweet red bean soup with palm sugar, a Dutch-Minahasan dessert.
Sulawesious Encounters Version: Simmered with local aren in Farm-to-Table sessions for sweet soups.
Nasi Bungkus
Cooked rice wrapped in a leaf (daun nasi, typically banana or pandan) for portable Minahasan meals, often flavored with spices or fillings.
Sulawesious Encounters Version: Crafted in our Street Food Safaris, where participants prepare nasi bungkus with local fillings like cakalang fufu or rica-rica, using daun nasi for authentic flavor and aroma.
Sup Brenebon
Dutch-influenced Minahasan soup made with red beans, pork bones/leg, corn, and spices for a hearty, comforting broth.
Sulawesious Encounters Version: Featured in our Cultural Heritage Tours with family recipes from Tondano, served during Pengucapan Syukur feasts.
Winongos
Minahasan dish of chopped pork meat wrapped in pangi or papaya leaf, spiced and cooked for a flavorful, tender result.
Sulawesious Encounters Version: Prepared in our Cooking Workshops using pangi leaf, blending traditional wrapping techniques with local spices during Cultural Heritage Tours.
Onde Onde
Chewy glutinous rice balls filled with molten gule aren (palm sugar), coated in grated coconut.
Sulawesious Encounters Version: Hand-rolled in our Bake & Bakery workshops using fresh gule aren from Tomohon markets.
Koyabu
Steamed glutinous rice cake with gule aren and coconut, wrapped in fragrant pandan leaves.
Sulawesious Encounters Version: Wrapped during our Volcanic Food Tours using fresh pandan from Modoinding farms.
Apang
Fluffy baked cake made from rice flour, coconut milk, and palm sugar, a Minahasan breakfast favorite.
Sulawesious Encounters Version: Baked in our Cooking Workshops using fresh santan from Tomohon coconut plantations.
Biapong
Fluffy steamed buns filled with pork or chicken, a Minahasan adaptation of Chinese baozi.
Sulawesious Encounters Version: Steamed in our Street Food Safaris with local rica-rica fillings from Manado markets.
Forget About White Tablecloth and Michelin-Starred Restaurants
Fine-dinings can be arranged somewhere in the farm huts, homestays or private houses. For elegance, there are several restaurants including Gardenia, Kai Meya, Tanaraya, Kelong or D’Linow where stunning views await.