Makassarese cuisine is the cuisine of Makassarese people of Makassar in the South Sulawesi province of Indonesia.

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• Coto makassar, a stew made from the mixture of nuts, spices, and selected offal which may include beef brain, tongue and intestine.
• Pallubasa, a similar dish to Coto Makassar, but with the addition of coconut.
• Konro, a rib dish.
• Burasa or Ketupat, a glutinous rice cake, usually eaten with Coto Makassar and Konro.
• Ayam goreng sulawesi (Celebes fried chicken); the chicken is marinated with a traditional soy sauce recipe for up to 24 hours before being fried to a golden colour. The dish is usually served with chicken broth, rice and special sambal (chilli sauce).
• Mie kering, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid.
• Ikan bolu bakar, grilled milkfish.
• Sop saudara, a spicy beef or buffalo soup.
• Kapurung from Palopo.

• Barongko, a banana mashed with egg, coconut milk, sugar, and salt. It is wrapped in the banana leaf and then steamed.^[1]
• Pisang epe (pressed banana), a banana which is pressed, grilled, and covered with palm sugar sauce and sometimes eaten with Durian. Many street vendors sell Pisang Epe, especially around the area of Losari beach.
• Pisang ijo (green banana). a banana covered with green-colored flours, coconut milk, and syrup. Pisang Ijo is sometimes served iced, and often consumed as iftar to break the fast during Ramadhan.

• Pallubasa
• Konro
• Burasa
• ikan bolu bakar (grilled milkfish)
• Sop saudara
• Kapurung
• Pisang epe
• Pisang ijo