📝 About This Recipe
Hailing from the Sulu Archipelago of the Philippines, Tiyula Itum is a majestic 'Black Stew' traditionally served at Tausug weddings and royal festivities. Its signature midnight-hued broth is achieved by using 'Pamapa Itum,' a unique paste of burnt coconut meat blended with aromatic spices. The result is a deeply smoky, earthy, and velvety beef stew that offers a complex flavor profile unlike any other dish in Filipino cuisine.
🥗 Ingredients
The Pamapa Itum (Black Spice Paste)
- 1 cup Fresh Mature Coconut Meat (grated or thinly sliced)
- 2 tablespoons Turmeric (Dilaw) (freshly minced)
- 3 tablespoons Ginger (Luya) (freshly minced)
- 2 tablespoons Galangal (Lengkuas) (minced)
- 5 cloves Garlic (peeled)
- 4 pieces Shallots (peeled and halved)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (depending on heat preference)
Main Stew Components
- 1 kg Beef Brisket or Chuck (cut into 1.5-inch cubes)
- 3 stalks Lemongrass (Tanglad) (white parts only, bruised and tied in a knot)
- 6-8 cups Beef Broth or Water (adjust for desired consistency)
- 3 tablespoons Cooking Oil (coconut oil preferred)
- 1 tablespoon Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Start by making the burnt coconut. In a dry cast-iron skillet or heavy pan over medium-high heat, spread the grated coconut meat. Toast it, stirring constantly, until it turns from golden brown to a very dark, charred black. It should look like charcoal but not be reduced to ash.
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2
Once the coconut is charred black, remove from heat and let it cool slightly. Transfer to a mortar and pestle or a food processor.
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3
Add the turmeric, ginger, galangal, garlic, shallots, and chilies to the charred coconut. Grind or process until it forms a very fine, dark, oily paste (Pamapa Itum). Set aside.
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4
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.
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5
In the same pot, add the Pamapa Itum paste. Sauté for 2-3 minutes until the aromas are released and the oils begin to separate from the paste.
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6
Return the seared beef to the pot. Toss thoroughly to ensure every piece of meat is stained jet-black by the spice paste.
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7
Add the bruised lemongrass stalks and pour in the beef broth or water. Bring the mixture to a rolling boil.
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8
Once boiling, lower the heat to a gentle simmer. Cover the pot tightly.
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9
Simmer for 1.5 to 2 hours, or until the beef is fork-tender. If the liquid reduces too much, add a bit more hot water.
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10
Season with salt and freshly cracked black pepper. Taste the broth; it should be earthy, slightly spicy, and deeply savory with a hint of smoky sweetness from the coconut.
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11
Optional step: For an authentic 'Grill' finish, you can remove the tender beef chunks, quickly sear them over a charcoal grill for 2 minutes for extra smokiness, then return them to the broth before serving.
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12
Remove the lemongrass stalks. Ladle the black stew into deep bowls, ensuring plenty of broth and meat in each serving.
💡 Chef's Tips
Do not rush the coconut charring process; it must be dark black to achieve the authentic color and flavor, but stop before it smells like acrid smoke. Using fresh turmeric and galangal is highly recommended over powdered versions for a truly vibrant, citrusy undertone. If you prefer a thicker sauce, you can simmer the stew uncovered for the last 20 minutes to reduce the liquid. For the best flavor, make this a day in advance; the spices penetrate the beef more deeply after sitting overnight. If beef is unavailable, goat meat (Kambing) is a traditional and delicious substitute.
🍽️ Serving Suggestions
Serve steaming hot with a side of 'Panyalam' or simple white jasmine rice to soak up the dark broth. Pair with 'Kyuning' (Turmeric Rice) for a visually stunning contrast of black and bright yellow. Accompany with a side of fresh cucumber slices or pickled papaya (Atchara) to cut through the richness. A cold glass of lemongrass tea or a light lager balances the earthy spices perfectly. Traditional Tausug condiments like sambal or extra siling labuyo can be served on the side for those who want more heat.