Holiday Ayo - One of the seafood dishes in Sulawesi that you must taste is the Palumara fish soup, a seafood dish that is quite famous and is a shame for you to miss. This fish soup is basically a thick gravy with turmeric spice and has a fresh and savory taste from onions.

Palumara fish is a typical culinary dish from the Kaili Tribe who inhabits most of Central Sulawesi, especially the Donggala, Sigi, and Palu City districts.

This typical food of the Kaili tribe usually uses milkfish, tuna, or red snapper. This culinary has a spicy taste that comes from pieces of chili that are inserted into the sauce. In addition, there is a fresh sour taste that comes from the young sour fruit added to the palumara fish sauce.

In addition, Palumara also contains minerals that are beneficial for the body, such as potassium which is useful for preventing heart disease, vitamin A serves to maintain immunity and maintenance of bones, skin, and eyes, as well as omega 3 and amino acids which are higher than other fish. Therefore, eating Palumara fish is recommended with snapper.

Palumara is generally served with fish fillets complete with bones, but the most popular are pieces of fish heads, especially large red snapper heads.

Palumara fish sauce has a slightly clear appearance and is yellow in color. The main characteristic of the palumara fish sauce comes from a mixture of tamarind fruit, turmeric, other spices and garlic. The use of lemongrass and turmeric leaves makes this dish fragrant.

Because Palumara fish sauce is not cooked with coconut milk, the sauce is light, fresh, and comfortable to cool down body temperature. If you like spicy, you can add chili sauce, especially mango sauce which makes it more impressive.