Tiyula Itum: The Rich and Savory Black Soup of Mindanao

Ingredients:

• 1 kg beef shank, cut into pieces
• 2 cups coconut meat (grated)
• 2 onions, chopped
• 1 head garlic, minced
• 2 tbsp soy sauce
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 tbsp cooking oil

Steps:

1. Char the grated coconut in a pan until it turns black, then set aside.
2. Sauté onions and garlic in oil until fragrant.
3. Add the beef and soy sauce, and cook until browned.
4. Add water to the beef, then simmer until tender (about 1.5 hours).
5. Once beef is tender, add the burnt coconut and cook for an additional 20 minutes.
6. Season with salt and pepper, and serve with rice.

Variations of Tiyula Itum

While the basic components of Tiyula Itum remain the same, there are some regional variations or personal twists to the dish:

1. Tiyula Itum with Coconut Milk: Some versions of Tiyula Itum include coconut milk in the broth, making the soup richer and creamier. The milk softens the intensity of the spices and adds a lush texture.
2. Tiyula Itum with Spicy Additions: Some variations of the dish are made spicier by adding more chili or sambal (spicy dip), which elevates the heat and brings extra depth to the flavors.
3. Tiyula Itum with Fish: In some coastal areas, fish (especially tuna) is used instead of goat or beef, adding a lighter, more delicate flavor to the soup while maintaining the essential black color from the charred coconut.