Cultural significance, preparation process, and nutritional composition of Barobbo: a comprehensive ethnographic study of the traditional dish of the Bugis ethnic group in South Sulawesi

Abstract Barobbo, a traditional maize porridge from South Sulawesi, is both a nutritionally rich staple and a significant element of cultural heritage. Originating from the Bugis ethnic group, this dish reflects values of simplicity, gratitude for agricultural abundance, and strong social cohesion. The present study employs a qualitative ethnographic approach, incorporating observation and interviews in Wajo Regency and Bone Regency, complemented by a compound profiling that utilized an untargeted metabolomics approach (UPLC-QToF-MS/MS). The findings of the present study indicate that barobbo is more than a mere culinary product; it is a manifestation of communal solidarity through the tradition of shared meals. The main components of this dish include waxy maize, which serves as the carbohydrate source, shrimp or smoked fish, which provide a source of protein, and local vegetables, which contribute to its fiber content. The preparation involves boiling maize and vegetables, sautéing simple spices with shrimp, and combining all ingredients into a savory porridge. A laboratory analysis was conducted on the barobbo sample, which revealed the presence of three dominant bioactive compounds: 2-aminobenzothiazole, dihydrocapsaicin, and L-Valine. Specifically, the presence of L-Valine in barobbo scientifically demonstrates that the traditional cooking method (i.e., the addition of moringa leaves at the final stage of preparation using/blanching method) effectively reduces the thermal degradation of essential nutrients. In addition to its sensory appeal, barobbo represents a nutrient-dense local dish with possible bioactive relevance that warrants further quantitative investigation into its potential role in supporting metabolic health. It is also an invaluable part of Indonesia’s culinary heritage.