South Sulawesi is one province in Indonesia which has many famous traditional food in Indonesia and we will be present in the list of 10 most delicious traditional food in South Sulawesi 

1. Bassang

Bassang is a typical food of South Sulawesi. Food is kind of porridge made from corn pulut (glutinous corn), wheat flour, water, sugar and salt. Bassang better served in hot conditions and were given sugar to taste when served. 

2. Pisang Ijo 

Ice Pisang Ijo or green bananas, is a kind of typical food in South Sulawesi, especially in the city of Makassar, which is made from green bananas as the main ingredient. A green banana banana wrapped in flour dough that is green and how to cook it with steaming in a steamer. Colored flour made ​​from flour, water, green dye or water leaves the water and pandan leaves suji. 

3. Coto 

Coto Makassar or Coto Mangkasara is a traditional food of Makassar, South Sulawesi. The food is made from offal (entrails) beef simmered in a long time. Mixed offal stew beef is then sliced ​​and seasoned with special spices blended. Coto served in a bowl and eaten with ketupat and "burasa". Currently Coto Mangkasara already spread to various regions in Indonesia, starting at roadside stalls to restaurants. And is planned to start in November 2008 Coto Makassar will be one of the menus on Garuda Indonesia domestic flights to and from Makassar. Here are some names Coto Makassar in Makassar 

a.Coto Nusantara 

b.Coto Bawakaraeng 

c.Toll Coto Nusantara dg.Oyo 

d.Coto Excited 

4. Sop Saudara 

Sop Saudara is a typical dish from South Sulawesi a fry dish with beef base material is usually served with supplementary materials such as vermicelli, potato patties, beef offal (eg, pulmonary fried), and is commonly eaten eggs rebus.Masakan along with white rice and fish cake (milkfish) fuel. 

Pallubasa is a traditional food of Makassar, South Sulawesi. As Coto Mangkasara (Coto Makassar), Pallubasa also made ​​from offal (the contents of the stomach) of cattle or buffalo. The cooking process was almost the same as the Coto Makassar, the offal boiled in a long time. Once cooked, the meat offal coupled with sliced, then put / served in a bowl. 

What distinguishes the Coto Makassar is specially formulated marinade. Then if Coto Makassar eaten with ketupat, while Pallubasa eaten with white rice. 

6. Sop Konro 

Konro soup is a dish typical Indonesian beef rib soup from Bugis and Makassar tradition. This soup is usually made ​​with beef ribs or beef. Fry dishes blackish brown color is usually eaten with a small diamond that is cut first. The dark color comes from the fruit of which is beef stew with black. Marinade relatively "strong" due to the use of coriander. 

Konro original fry cooked in soup form rich spices, but now there is a variation of the so-called dry "fuel Konro" ie beef ribs grilled with spices typical konro. 

7. Pallubutung 

Pallu Butung is the typical food of South Sulawesi, food is often used as food for iftar in Ramadan while. Pallu Butung is almost similar to the Banana Ijo. 

Pallu Butung is made from a mixture of rice flour, coconut milk, sugar, pandan leaf, vanilla and salt until cooked and then condensed. then inserted pieces of plantains are ripe and stir well. Pallu Butung can be served warm, also can be served cold by adding grated ice on it. Pallu Butung can also add a little syrup to add color and sweetness. 

8. Kapurung 

Kapurung is one of the traditional food in South Sulawesi, Luwu local communities in particular (Palopo, Luwu, North Luwu, Luwu Timur) Food is made from cider or corn starch. In an area known as the Moluccas Papeda. Kapurung cooked with a mixture of fish or chicken and various vegetables. Although traditional food, Kapurung became popular. In addition to the stalls are found in particular in Makassar also has entered into several restaurants, coupled with the Luwu own food modern.Di Kapurung name 'is often also called Pugalu. 

9. Barongko 

Barongko the Bugis-Makassar typical food made ​​from mashed bananas, eggs, milk, sugar, and salt. Then wrapped in banana leaves and then steamed. If it is cooked, put in the refrigerator. 

Previously, barongko served as dessert for the king Bugis. It is also often served at traditional events such as circumcision, marriage, thanksgiving and so forth. Until kinipun barongko still commonly served during traditional parties. 

To make this barongko be done by people who are already experienced. With the aim to maintain the quality of taste and delicacy typical of barongko. That's why barongko not easily found in the market. 

10. Baroncong 

Baroncong pronounced [baróncoŋ] is the name of a traditional cake from Makassar, South Sulawesi Province, Indonesia. This type of cake has a savory taste, shaped like an arc or semi-circle, or similar to Cake pukis. The ingredients of this cake are flour, sugar, grated coconut and aroma flavor enhancer. This cake is baked in a mold and fire coming from firewood. The other name of this cake is Guroncong or Buroncong in Bugis language version.