Tiyula Itum

Name: Tiyula Itum
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Cuisine: Filipino
Ingredients: 1000.0 g beef brisket, cubed; 120.0 g grated coconut meat; 4.0 pcs lemongrass stalks, white parts only, bruised; 30.0 g ginger, bruised; 6.0 pcs garlic cloves, crushed; 1.0 whole onion, sliced; 5.0 g turmeric powder; 10.0 g black peppercorns, lightly crushed; 3.0 pcs bird's eye chilies, whole; 30.0 ml fish sauce; 5.0 g salt; 2000.0 ml water; 4.0 pcs calamansi, halved (for serving)

A striking black beef soup from the Tausug people of Mindanao, Tiyula Itum gets its deep color and smoky richness from burnt coconut meat. Think of it as a Filipino black garlic soup — earthy, peppery, and deeply comforting. Traditionally served at weddings and festivals, this dish is the kind of bold flavor that stays with you long after the last spoonful.

Prep: 30 min Cook: 120 min 6 servings From Sulu

Ingredients

Servings:

2 4 6 8 10

1000 g beef brisket, cubed
120 g grated coconut meat
4 pcs lemongrass stalks, white parts only, bruised
30 g ginger, bruised
6 pcs garlic cloves, crushed
1 whole onion, sliced
5 g turmeric powder
10 g black peppercorns, lightly crushed
3 pcs bird's eye chilies, whole
30 ml fish sauce
5 g salt
2000 ml water
4 pcs calamansi, halved (for serving)

Nutrition per serving

Calories 350

Protein 36.0g

Fat 16.0g

Carbs 6.0g

Fiber 2.0g

Sugar 2.0g

Sodium 580mg

Per serving (6 servings). Values are estimates.

Instructions

Make the burnt coconut: Take the grated coconut and toast it in a dry pan over medium-low heat. Keep stirring constantly — it will first turn golden, then brown, and finally black. This takes about 8-10 minutes. Once it's deeply charred and smoking slightly, remove from heat immediately and let cool. You want it black but not ash — the smoky flavor comes from the caramelized coconut sugars.
In a large pot, add the beef cubes, water, bruised lemongrass, ginger, crushed garlic, sliced onion, turmeric, and crushed peppercorns. Bring to a boil over high heat, then reduce to a gentle simmer.
Skim off any foam that rises to the surface during the first 15 minutes. This keeps the broth clean and clear. Partially cover the pot and let it simmer for about 1 hour, or until the beef starts to become tender.
Add the burnt coconut to the pot. Stir well — the broth will start turning a deep brown, then nearly black. Add the fish sauce, salt, and whole bird's eye chilies. Simmer for another 30-45 minutes until the beef is fork-tender and the flavors have melded together.
Taste and adjust seasoning. The broth should be deeply savory with a subtle smoky sweetness from the coconut. If you want more smoke, add a bit more burnt coconut — but start small, as the flavor is concentrated.
Ladle the soup into bowls. Serve with plenty of steamed rice and calamansi on the side — a few drops of citrus juice really lifts the richness of the broth.

About UlamDaily

UlamDaily is your go-to resource for authentic Filipino recipes. From classic adobo to regional specialties across Luzon, Visayas, and Mindanao, we bring you tested recipes with step-by-step instructions. Our mission is to preserve and share Filipino culinary traditions with home cooks worldwide.