Tiyula Itum

Background

Tiyula Itum is a ceremonial black soup rooted in Tausug cuisine from the Sulu archipelago in the southern Philippines. The striking onyx color and smoky depth come from burnt coconut, traditionally made by charring coconut until it is black and pounding it to a paste. In many households, the dish centers on succulent cuts of beef—this recipe uses beef shank—simmered with island aromatics to yield a broth that is both peppery and earthy. The result is a comforting bowl that speaks of feasts, family gatherings, and a culinary heritage where simple ingredients are transformed into something memorable.

Ingredients

• beef shank
• grated coconut (to make the burnt coconut)
• burnt coconut
• lemongrass
• ginger
• garlic
• onion
• turmeric
• black peppercorns
• bird's eye chili
• fish sauce
• salt
• water
• cooking oil
• calamansi, for serving

Preparation

Make the burnt coconut

1. Set a dry skillet over medium heat and add the grated coconut. Stir constantly until it turns deep brown and then fully black; keep the coconut moving so it chars evenly. Let cool, then grind into a fine paste or powder to create the signature burnt coconut.

Build the aromatic base

1. Pound or blend the ginger, garlic, onion, turmeric, bruised white part of lemongrass, and a teaspoon of cracked black peppercorns into a coarse paste.

Cooking

1. Warm a film of cooking oil in a heavy pot. Add the beef shank and sear on all sides until lightly browned.
2. Stir in the aromatic paste and cook until fragrant. Avoid scorching; the paste should sizzle and release its aromas.
3. Pour in enough water to cover the beef shank by a couple of fingers. Bring to a gentle simmer, skimming any foam. Cook until the meat is supple and yielding.
4. Stir in the prepared burnt coconut to darken and deepen the broth. Season with fish sauce and a pinch of salt, then add one or more slit bird's eye chili for heat, to taste.
5. Simmer a little longer to meld flavors. Taste and adjust with more fish sauce or salt as needed. For brightness, squeeze in a little calamansi right before serving.

Serving

Ladle the inky broth and slices of beef shank into warm bowls. Finish with a few drops of calamansi to lift the richness, and offer extra bird's eye chili on the side for those who like it hotter. Plain steamed rice is the classic companion, letting the smokiness of the burnt coconut shine against the savory depth of the broth.

Tips

• Color and depth come from the burnt coconut: start with less and add more gradually until the broth turns jet black and tastes pleasantly smoky.
• Balance is key: if the soup leans too earthy, brighten with a squeeze of calamansi; if it needs savoriness, add a dash of fish sauce or a pinch of salt.
• Adjust heat by adding or removing seeds from the bird's eye chili.
• For a cleaner broth, keep the surface clear as the beef shank simmers by skimming regularly and maintaining enough water to keep everything gently bubbling.

Storage

Cool the soup promptly and refrigerate in a sealed container. Reheat gently, adding a splash of water if the broth thickens, and refresh the bowl with a little calamansi before serving.