Tiyula Itum
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Brand
A bold Tausug black soup made with smoky burnt coconut and spices, simmered until the beef is tender and deeply flavorful.
Ingredients
- beef kenchi / kamto 1 kg
- beef ribs 1 kg
- MAGGI® Magic Sarap 16 g
- black pepper 1 tsp
- coconut meat (mature) grated 1 cup
- ginger, pounded 3 - 4 inches length
- turmeric, pounded 3 - 4 inches length
- garlic, minced 12 cloves
- shallots or red onions, sliced 1 cup
- lemongrass, pounded bulbs 8 pcs
- labuyo, chopped 3 - 4 pieces
- beef stock 6 cups
- MAGGI® Beef Stock 3 tbsp / 30 g
Preparation
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1Place grated coconut in a dry pan and roast on low heat until very dark brown, almost black but not burnt. This will take around 30 minutes to an hour. Break the coconut into a powder by crushing it while browning.
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2Season the beef pieces with MAGGI® Magic Sarap and black pepper. Heat oil in a large pot and pansear the surface of the beef to brown. In the same pot, add water to cover the browned beef and cook until tender.
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3In another pot, saute the garlic, shallots, ginger, turmeric, labuyo, and burnt coconut. Add the tender beef and lemon grass, and saute for a few seconds before adding the stock from boiling the beef. Season with MAGGI® Beef Stock. Simmer for around 30 minutes or until the beef is very tender and the flavors of the aromatics have developed.
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4Adjust the seasonings to your taste and then serve!
As you look to diversify your menu with regional and heritage rich Filipino dishes, Nestlé Professional is committed to help kitchens bring authentic flavors to modern operations. One standout addition is Tiyula Itum—a bold, deeply traditional Tausug dish that captures the depth, pride, and cultural story of Mindanao cuisine.
A Bold Celebration of Tausug Heritage
Tiyula Itum is an iconic Tausug dish, celebrated for its deep black broth, aromatic spices, and rich character. Translating to “black soup,” it gets it defining color and smoky depth from toasted coconut. Traditionally served during gatherings and special occasions, it symbolizes generosity and the rich culinary heritage of Southern Philippines. Clean yet intensely spiced, its broth coats tender beef for a comforting, soulful dish that leaves a lasting impression.
With Nestlé Professional, operators can confidently prepare Tiyula Itum in ways that honor tradition while fitting seamlessly into fast paced, modern kitchens.
Inside the Recipe
At the core of Tiyula Itum is burnt coconut—grated, toasted, and ground until nearly black. This essential ingredient infuses the broth with a smoky, earthy depth that no other component can replicate. The cooking process begins by simmering beef until tender, absorbing the layered flavors of ginger, lemongrass, and other aromatics. As the broth matures, the toasted coconut is added, creating a balance of warmth, spice, and subtle bitterness that defines the dish.
Customize and Elevate
While Tiyula Itum is steeped in heritage, it offers plenty of room for innovation—perfect for chefs looking to create signature takes on classic Filipino dishes.
You can:
• Swap beef with goat, chicken, or seafood
• Adjust heat levels using fresh chilies
• Add vegetables like pechay, eggplant, or string beans
• Control depth by increasing or decreasing toasted coconut
• Serve it in modern formats, such as broth bowls or rice meals
A Memorable Addition to Any Menu
Tiyula Itum is more than a regional specialty—it is a story shared through food, a testament to Tausug heritage, and a celebration of Filipino identity. This recipe offers bold flavors, comforting warmth, and visually striking appearance that make it a memorable offering that stands out in any menu lineup. Whether served traditionally or reimagined for contemporary foodservice, Tiyula Itum delivers authenticity, cultural depth, and a meaningful taste of Mindanao in every bowl.
