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Tiyula itum
Black beef soup
Tiyula itum: Tausug black beef soup coloured with burnt coconut, ginger and turmeric
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the burnt-coconut paste (pamapa itum)
- 3 ½ oz grated coconutfresh, or unsweetened desiccated
- 6 cloves garlic
- 4 shallotspeeled
- 1 oz gingerchopped
- ½ oz fresh turmericor 1 tsp ground
- 1 tsp black peppercorns
For the soup
- 2 tbsp vegetable oil
- 2 ⅝ lb beef shin or brisket on the bonecut into 5 cm pieces
- 10 ½ cups water
- 2 lemongrass stalksbruised and knotted
- ⅔ oz gingersliced
- 2 tsp salt
- 3 long green chillies (optional)split
- 6 portions steamed white rice (optional)
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Method
0/6 doneStep 1: Toast 3 ½ oz grated coconut in a dry heavy pan over a medium-low heat, stirring constantly, for 15–20 minutes until it turns very dark brown, almost black, and smells smoky-sweet.
20 minStep 2: Pound or blend the hot coconut with 6 cloves garlic, 4 shallots, 1 oz ginger, ½ oz fresh turmeric, 3 bird's-eye chillies and 1 tsp black peppercorns to a dark, oily paste, adding a spoonful of water if needed.
5 minStep 3: Heat 2 tbsp vegetable oil in a large pot over a high heat and brown 2 ⅝ lb beef shin or brisket on the bone in batches for 5 minutes each until well coloured.
15 minStep 4: Add the coconut paste and fry with the beef for 3 minutes, stirring, until fragrant.
3 minStep 5: Pour in 10 ½ cups water, add 2 lemongrass stalks, ⅔ oz ginger and 2 tsp salt and bring to the boil. Skim, then simmer gently with the lid ajar for 2 hours, until the beef is very tender and comes away from the bone.
120 minStep 6: Add 3 long green chillies for the last 10 minutes. A common mistake is serving it before the beef is soft; give it the full time, as tough shin needs it. Taste and add salt, then remove the lemongrass. Serve hot with 6 portions steamed white rice; cool leftovers within 2 hours and refrigerate.
10 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 42 g
- Carbs
- 7 g
- Fat
- 26 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tiyula itum take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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