Tiyula Itum (Tiyula itum)
Overview
Tiyula itum is a black beef or goat soup from the Tausug people of the southern Philippines. Its dark colour comes from grated coconut that is toasted in a dry pan until it is completely black and then pounded into a paste called pamapa itum. The meat is simmered with ginger, lemongrass, turmeric, garlic, shallots and chilli, and the burnt coconut is stirred in, turning the broth inky black and giving it a smoky, nutty flavour. Some cooks add chilli leaves or the root of a local galangal. It is served hot with rice.
History
The Tausug are the main people of the Sulu Archipelago, and tiyula itum is one of their best-known dishes. It is cooked for weddings, Eid and other celebrations, and it is a common dish in Jolo and Zamboanga. Burning coconut to make a seasoning paste is a technique found in the cooking of Mindanao and nearby parts of Borneo and is rarely seen elsewhere.
Main ingredients
Beef or goat, burnt coconut, turmeric, ginger, lemongrass, chilli. The soup is built on black coconut broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Coconut soups · Lemongrass soups · More soups from Philippines
Recipe
Method
- 1
Fry the garlic, shallots, ginger and turmeric in the oil.
- 2
Add the meat and brown it, then add 1.5 l water and the lemongrass.
- 31 h
Simmer for 1 hour, until the meat is tender.
- 415 min
Stir in the burnt coconut paste and chillies and simmer for 15 minutes.
- 5
Add the chilli leaves, season and serve with rice.
- ✓
Serve. About 1h 55m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
