The food history of Baucau, and Timor-Leste as a whole, is a tapestry woven with threads from local indigenous traditions and various influences brought by centuries of trade and colonialism. The staple food is corn, rice, root vegetables, and tropical fruit, accompanied by a variety of fish and meat dishes. Portuguese traders introduced ingredients like cinnamon and cloves, while Indonesian influence is evident in the use of spices such as coriander and lemon grass. The Timorese cuisine is rich with aromatic herbs, tamarind, and ai-manas chili sauce, giving it a distinctive taste profile.