Tyula Itum
Tyula Itum
Learn tyula itum: beef in black burnt-coconut broth with turmeric, lemongrass, and ginger—the Maranao soup also loved across Muslim Mindanao.
Serves 8 · 3h 45m total
The Story
Tyula itum—"black soup" in Tausug, widely cooked across Muslim Mindanao including Maranao homes—is one of the most striking dishes on the table. The broth gets its color not from blood but from burnt grated coconut, toasted until deep brown and almost charred, then simmered with beef, turmeric, ginger, and lemongrass until the kitchen smells smoky, earthy, and festive.
It is celebration food: weddings, Hari Raya gatherings, and special family meals where the dark bowl sits beside plain rice and simple vegetables. The flavor is hard to describe—somewhere between rendang depth and a clean beef soup, with turmeric warmth and coconut smoke underneath.
Do not let the color intimidate you. Once you taste it, tyula itum becomes the dish you remember from any trip to Zamboanga, Sulu, or Lanao.
Best paired with
Plain steamed rice, sliced ripe mango on the side, and hot calamansi-chili sawsawan if you want brightness against the dark broth.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Burnt coconut is the heart of the dish—toast slowly until deeply brown, not pale tan.
- ✦Fresh grated coconut works best; desiccated coconut can work in a pinch but toast carefully.
- ✦Turmeric adds warmth and color—fresh roots give a cleaner taste than powder alone.
- ✦Tyula itum improves after resting; make it a day ahead for deeper flavor.
- ✦The broth looks almost black—that is correct, not a sign something went wrong.
Substitutions
- fresh grated coconut → unsweetened desiccated coconut, toasted dark
- beef chuck → goat meat for a traditional variation
- fresh turmeric → 1 tbsp turmeric powder plus extra ginger
Ingredients
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Instructions
- 1
Toast grated coconut in a dry pan over medium-low heat, stirring constantly, until deep brown to almost black—15–20 minutes. Do not walk away; burnt coconut is the base of the soup color and flavor.
- 2
Transfer burnt coconut to a pot with 1 liter water. Simmer 10 minutes, then strain and press solids firmly to extract dark liquid. Repeat with another liter water for a second extraction. Combine both liquids.
- 3
In a large pot, sauté onion and garlic in oil until soft. Add beef and brown lightly. Pour in the dark coconut liquid, turmeric, ginger, lemongrass, star anise, cinnamon, and peppercorns.
- 4
Simmer covered 2–3 hours until beef is very tender, adding water only if needed to keep meat submerged. Skim occasionally.
- 5
Season with fish sauce or salt. The broth should be dark, aromatic, and lightly oily from coconut. Serve hot with rice.
Kitchen Timer · 45 min prep first
180:00
