Tiyula Itum, often referred to as the “black soup,” is a traditional Tausug dish from Mindanao. Its distinct dark color comes from burnt coconut, giving the dish a smoky, earthy flavor.
This aromatic soup, made with beef or goat meat, spices, and coconut milk, is a staple in Tausug celebrations and is loved for its unique taste and comforting warmth.
Equipment Needed
Large pot
Mortar and pestle or food processor
Wooden spoon
Ladle
Ingredients
1 kg (2.2 lbs) beef or goat meat, cut into chunks
1 cup grated coconut, toasted until blackened and ground
2 tbsp oil
1 large onion, chopped
4 cloves garlic, minced
1 thumb-sized piece of ginger, minced
2 stalks lemongrass, pounded
1 tbsp turmeric powder
1 tbsp black peppercorns, crushed
6 cups water
1 cup coconut milk
Salt to taste
Green chilies (optional, for spice)
Directions
Preparation time: 15 minutes, Cooking time: 1 hour 30 minutes, Total time: Approximately 1 hour 45 minutes
Prepare the Burnt Coconut: Toast the grated coconut in a dry pan over medium heat until it turns black. Grind it into a fine powder using a mortar and pestle or food processor. Set aside.
Sauté Aromatics: In a large pot, heat oil over medium heat. Sauté the onion, garlic, and ginger until fragrant. Add the turmeric powder, crushed peppercorns, and pounded lemongrass. Stir well.
Add the Meat: Add the beef or goat meat to the pot and cook for 5–7 minutes, coating the meat in the spices.
Simmer the Soup: Pour in the water and bring it to a boil. Lower the heat and simmer for 1–1.5 hours, or until the meat is tender. Skim off any impurities that rise to the surface.
Incorporate the Burnt Coconut: Stir in the ground burnt coconut and coconut milk. Simmer for another 10–15 minutes, allowing the flavors to meld together. Season with salt to taste. Add green chilies for extra spice, if desired.
Serve: Ladle the Tiyula Itum into bowls and serve hot with steamed rice.
How to Serve
Tiyula Itum is traditionally served with plain steamed rice or paired with piyanggang (blackened coconut chicken).
While beef and goat are the most common proteins, lamb can also be used for a richer flavor. For a vegetarian version, tofu and vegetables like eggplant or bok choy can replace the meat.
Final Word
Tiyula Itum is a dish that highlights the deep flavors of Tausug cuisine, offering a bold and smoky taste that stands out.
Perfect for those seeking an authentic and hearty Filipino soup, this recipe is sure to warm your soul and satisfy your palate!
