Patani & Moro (Southern Thai & Bangsamoro)
Tiyula Itum (Moro Black Soup)
The Tausug people's ceremonial beef soup from the southern Philippines: its deep black color comes from burnt coconut meat ground into the spice base, giving a smoky, complex broth unlike anything else in the archipelago.
2 hr 40 min · Serves 6 · Takes some skill
6
Ingredients
Base
Spice
Method
Start cooking mode- Prep 40 min · Cook 120 min · 160 min total
- hard
- 1
Toast grated coconut in a dry pan past golden, all the way to BLACK — this controlled burn is the dish's identity, not a mistake.
- 2
Grind the burnt coconut with ginger, garlic, lemongrass, galangal, and turmeric into a dark paste.
- 3
Simmer the beef with the paste and water until tender and the broth is black, smoky, and deeply savory.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
