Rica-rica

Rica-rica (or sometimes simply called rica) is a type of Southeast Asian hot and spicy bumbu (spice mixture) found in Minahasan cuisine and Gorontalo cuisine of Minahasa Peninsula, North Sulawesi, Indonesia.

Rica-rica uses much chopped or ground red and green chili peppers, bird's eye chili, shallots, garlic, ginger, and a pinch of salt and sugar. Such ground spices are cooked in coconut oil and mixed with lime leaf, bruised lemongrass and lime juice.

In Indonesia it is a popular hot and spicy seasoning to prepare barbecued meat, seafood or chicken.

Variants
In Minahasan cuisine and Gorontalese cuisine, almost all kinds of meats, poultries, freshwater fishes and seafood can be made into rica-rica dishes; however, the most popular are probably ayam rica-rica (chicken rica-rica) and ayam iloni.

Other dishes that are commonly cooked with rica-rica are:

Minahasan cuisine

 * Bebek rica-rica (duck)
 * Ikan mas rica-rica (carp fish)
 * Sapi rica-rica (beef)
 * Babi rica-rica (pork)
 * Cakalang rica-rica (skipjack tuna)
 * Tude rica-rica (mackerel)
 * Udang rica-rica (shrimp)
 * Cumi rica-rica (squid)
 * Kelinci rica-rica (rabbit)
 * Exotic bushmeats such as paniki rica-rica (fruit bat)
 * Rintek wu'uk rica-rica (dog meat)
 * Ular patola rica-rica (python)

Gorontalo Cuisine

 * Ikan goropa bakar rica-rica (grouper)''
 * Bilentango or bala rica (tilapia)
 * Sate tuna (tuna)
 * Tuna rica-rica (tuna)
 * Rahang tuna rica-rica (tuna)
 * Dehu rica-rica (mackerel tuna)
 * Ayam kampung goreng rica-rica (free-range chicken)
 * Ikan nila rica-rica (tilapia)