Dish

Coto Makassar

Makassar soup

The soup is made from a blend of spices, including coriander, cumin, and turmeric, which are simmered with beef for several hours. The broth is thickened with ground peanuts and served with rice cakes and a variety of toppings, such as fried shallots and lime wedges. Coto Makassar is a popular dish in South Sulawesi, where it is often served during special occasions and celebrations.

Asian cuisine› Indonesian cuisine

Soup› Meat Soup

Origins and history

Coto Makassar is believed to have originated in Makassar, the capital of South Sulawesi, in the 17th century. It was originally a dish for the royal court, but it eventually became popular among the general population. Today, coto Makassar is a beloved dish throughout Indonesia, and it is often considered a national dish.

Dietary considerations

Coto Makassar is not suitable for vegetarians or vegans, as it contains beef and ground peanuts. It may also contain gluten if wheat-based ingredients are used in the broth or toppings.

Variations

There are many variations of coto Makassar, depending on the region and the cook. Some versions use different cuts of beef, while others add additional spices or ingredients to the broth. Some cooks also use different toppings, such as boiled eggs or sliced cucumber.

Presentation and garnishing

Coto Makassar is typically served in a bowl, with the rice cakes and toppings arranged on top of the broth. The dish is often garnished with fresh herbs, such as cilantro or basil, and a wedge of lime.

Tips & Tricks

To make the broth extra flavorful, try roasting the beef bones before simmering them with the spices. This will add a rich, smoky flavor to the soup.

Side-dishes

Coto Makassar is typically served with rice cakes and a variety of toppings, such as fried shallots and lime wedges. It can also be served with a side of sambal, a spicy chili paste.