Tiyula' Itum [Edited]*

Tiyula’ itum is the best among the Tausug viands. The origin of this food is not yet known even among the Tausug, but people believed the tiyula’ itum is really a Tausug cuisine because of the presence of the burned coconut.

Tiyula itum is believed to increase libido also increases high blood pressure. Tiyula’ itum is a combination of the word tula’ and itum. Tula’ is cooking with soup and itum is black because of the burned coconut as the main ingredient being mixed to the meat.

Tiyula’ itum is always cooked in the famous occasions of the Tausug. And it is also the main viand place at the center of the tray together with different recipes.

Follow the steps below to make a delicious Tiyula itum.

1 kg. Beef
Turmeric - 2 thumbs
Ginger - 2 thumbs
White Ginger - 4 thumbs
Lemongrass - 4 pieces
Burned coconut - ½ coconut
Coconut milk - 1 ½ liter
Onion - 1 piece
Black pepper - 25 ml or ½ teaspoon
Vinegar - enough to wash the meat
Msg. (optional)
Salt to taste
Chili pepper (optional) - 10 pieces
Garlic - 5 cloves
Oil - 3 tablespoons
Sugar - 1 teaspoon
Guava leaves (optional) - 3 pieces


      Slice the meat into cubes
Wash the meat with water then finally the vinegar
Pound the burned coconut, lemongrass, black pepper, white ginger, ginger, turmeric, chili pepper, garlic separately, with pestle on mortar.
Mix the meat with burned coconut and 1 tablespoon of oil.
Squeeze the turmeric and produce at least 1/8 cup of its juice.
Squeeze the ginger also produce 1/8 cup of its juice.
Squeeze the white ginger and produce ¼ cup of its juice.
Heat the pan or small caldron
Put 2 tablespoon oil
Sauté the onion first then garlic until its color turn to brown.
Add the lemongrass and black pepper and mix them well.
Place the meat on the sauteed spices.
Allow to boil the mixture for 5 minutes don’t mix yet.
Cover the pan or small caldron.
If the meat is easily to tear off pour the turmeric, ginger and white ginger juices to a mixture. Mix the mixture thoroughly. Then add chili pepper and guava leaves.
Let it boiled for 3 minutes then add the coconut milk.
Allow to boil for 5 – 10 minutes.
Add salt and msg. if the meat is already cooked. After adding salt let it boils for another 3 minutes.
Do not add salt at the beginning.

*This entry was taken from Kakaun Sug: Beyond Recipes, Where the Courageous Tausug starts Manuscript authored by Sharif Aliazer Sharif Abdurajim, edited by  Neldy Jolo