Lalampa
Lalampa is a kind of food made from rice glutinous and wrapped with the leaves of a plantain in between there are flesh of marine trout that has been seasoned. How to make Lalampa quite unique, glutinous that has been washed clean later steamed, after mature glutinous wrapped using banana leaf with a round shape resembling pieces lengthwise, it just its size slightly smaller .Glutinous which is wrapped are then burned a few minutes above burning coals the coconut kneecap. In the Toboli region, parigi moutong district, Central Sulawesi, many stalls hawking Lalampa, this food are already known that areas, the project in the region of around Toboli place the traders hawking lalampa is the way a trance main/Sulawesi who became corner the meeting between main areas on the island of Sulawesi, which is a road toward Palu, Manado, Gorontalo, Poso, and Makassar. So, it's not surprising when the region is always crowded passed through passerby who was traveling out of town.
Lalampa in the Toboli have a sense of a typical, in addition to not too spicy as its place of origin, Lalampa Toboli always in present in a state of fresh and warm. One stall owners admitted, a day he can make more than 2000 seeds Lalampa, with the assistance of employees which consisted of five people. Lalampa s fit enjoyed when cold weather, or ahead of the afternoon, especially when the company a cup of coffee black, can make the eye added literate because reactions from a sweet taste, bitter and slightly spicy.
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