|Place of origin||Indonesia|
|Region or state||Minahasa, North Sulawesi|
|Serving temperature||Hot or room temperature|
|Main ingredients||spiced fruit bat|
|Cookbook: Paniki Media: Paniki|
Paniki is a dish of Minahasan from North Sulawesi made from fruit bat (Minahasan:paniki). Before being cooked in spices, usually the bats are burned to remove its soft hairs, then cooked in coconut milk, herbs and spices.
In Minahasan culture, fruit bat is considered as a clean meat since it live on a very healthy diet of tropical fruit. Fruit bat meat is described as having an intriguing almost woody flavor. The bat wings is valued for its unique slightly rubbery texture.
Other than cooked in coconut milk, paniki is also cooked in spicy rica-rica, a mixture of various herbs with chilli pepper.
- Bat (food)
- Food portal
- Rosliana, Valentina (14 April 2008). "Ke Tomohon, Makan Tikus atau Kelelawar?" (in Indonesian). Indonesia: Kompas. Retrieved 2011-01-09.
- Febriane, Sarie; Soelastri Soekirno; Pingkan E. Dundu (30 August 2008). "Panas Membara dari Timur Indonesia" (in Indonesian). Indonesia: Kompas. Retrieved 2011-01-09.
- Dharmastuti, Hestiana (31 January 2008). "Kelelawar Kuah Santan dan Tikus Rica-Rica" (in Indonesian). Indonesia: detikNews. Retrieved 2011-01-09.
- Peter Milne (26 August 2012). "The eccentricities of Minahasan".
- "Manado offers a cornucopia of tasty delights". The Jakarta Post. Jakarta. 28 July 2004.
- "From Manado bat `paniki' to `bakwan' Malang in a cart". The Jakarta Post. Jakarta. 1 June 2009.