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Tinola

Tinola

Top: Chicken tinola with chayote and labuyo pepper leaves;
Bottom: Chicken tinola with green papaya and lemongrass
CourseMain course
Place of originThe Philippines
Serving temperatureHot
Main ingredientsChicken, green papaya, siling labuyo leaves, ginger, onion, fish sauce
Variations
Similar dishesTiyula itum, bulalo
  •  Wikimedia Commons logo Media: Tinola

Tinola is a Filipino soup usually served as a main course with white rice.[1] Traditionally, the dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions, and fish sauce.

Variants

Variants of the dish substitute chicken with fish, seafood, or pork. Chayote or calabash (upo) also may be substituted for green papaya. In addition to pepper leaves, other leafy vegetables may be used including pechay, kangkong, spinach, moringa leaves, and mustard greens among others. Additional ingredients like potatoes and tomatoes may be added.[2]

Cultural significance

One of the earliest mentions of the dish is in José Rizal's first novel, Noli Me Tangere, where Kapitan Tiago served it to Crisostomo Ibarra after arriving from Europe. He was given the chicken liver and gizzard meanwhile, to the dismay of the corrupt Spanish friar, Padre Damaso, who received chicken neck and wing, considered to be the least favored chicken parts.

Similar dishes

Tinola is very similar to binakol and ginataang manok, but different in that the latter two use coconut water and coconut milk, respectively.[3][4] A related dish is lauya made by the Ilocano people. However, lauya is partial to using pork or beef knuckles.[5]

A similar soup dish is known as sinabawang gulay (literally "vegetable soup", also utan Bisaya), which is made from moringa leaves and various vegetables.[6]

See also

References

  1. ^ "Tinola: A Favorite Philippine Cuisine". Philippines Insider. Retrieved June 5, 2010.
  2. ^ "Tinola Manok with Malunggay". Pinoy Recipe at Iba Pa!. Retrieved June 5, 2010.
  3. ^ "Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!". Savvy Nana's. Archived from the original on October 3, 2017. Retrieved April 20, 2019.
  4. ^ "Chicken Binakol". Mama's Guide Recipes. December 29, 2018. Retrieved April 20, 2019.
  5. ^ "Lauya (Ilokano Pork Knuckles Stew)". Panlasang Pinoy Meaty Recipes. Retrieved April 20, 2019.
  6. ^ "Sinabawang Gulay (Utan Bisaya)". Mama's Guide Recipes. July 14, 2017. Retrieved April 20, 2019.

Sources

  • Fernandez, D. G. (1994). Tikim: Essays on Philippine Food and Culture. Anvil Publishing.
  • Sta. Maria, F. P. (2006). The Governor-General's Kitchen: Philippine Culinary Vignettes and Period Recipes, 1521–1935. Anvil Publishing.
  • Villanueva, R. (2020). Exploring Filipino Cuisine: A Cultural and Historical Perspective. Philippine Culinary Press.
  • Philippine Department of Agriculture. (n.d.). Philippine Native Ingredients and Recipes.

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