Tinutuan

{{Infobox food

| name = Tinutuan

| image = Tinutuan bubur Manado.JPG

| image_size = 250px

| alternate_name = Bubur Manado

| caption = Tinutuan with salted fish

| country = Indonesia

| region = Minahasa, North Sulawesi

| creator =

| course = Main

| served = Hot

| main_ingredient = Rice congee with vegetables

| variations =

| calories =

| other =

}}

Tinutuan, also known as bubur manado or Manadonese porridge, is a specialty of the Manado cuisine and a popular breakfast food in the city of Manado and the surrounding province of North Sulawesi, Indonesia.{{cite web|url=http://www.hariankomentar.com/arsip/arsip_2006/jun_15/lkOpin001.html|title=Refleksi Kota Manado Memasuki Gerbang Wisata Dunia 2010|last=Soleman|first=Montori|date=15 June 2006|publisher=hariankomentar.com|language=id|access-date=26 April 2010|archive-date=19 July 2011|archive-url=https://web.archive.org/web/20110719174921/http://www.hariankomentar.com/arsip/arsip_2006/jun_15/lkOpin001.html|url-status=dead}}{{cite web|url=http://tuankoki.com/|title=Resep Mudah dan Praktis|date=2 April 2016|publisher=www.tuankoki.com|language=id|access-date=2 April 2016|archive-url=https://web.archive.org/web/20160310151808/http://tuankoki.com/|archive-date=March 10, 2016|url-status=dead}}{{cite web|url=http://tuankoki.com/makanan-khas-sulawesi-utara-no-2-akan-membuat-anda-kaget/|archive-url=https://web.archive.org/web/20160415225931/http://tuankoki.com/makanan-khas-sulawesi-utara-no-2-akan-membuat-anda-kaget/|url-status=dead|archive-date=15 April 2016|title=Tinutuan, Makanan Khas Kota Manado|last=Nurjaman|first=Saeful|year=2015|publisher=www.tuankoki.com|language=id|access-date=2 April 2016}}

Ingredients

Tinutuan is a congee made from rice, pumpkin, and sweet potato or cassava cooked up into a pulp.{{cite web|url=http://travel.kompas.com/read/2010/04/02/16322559/Makan.Pagi.Tinutuan.di.Wakeke|title=Makan Pagi Tinutuan di Wakeke|date=2 April 2010|publisher=www.kompas.com|language=id|access-date=26 April 2010}} It is then mixed with corn kernels and various leafy vegetables such as gedi (Abelmoschus manihot), kangkung (water spinach), kemangi (lemon basil), melinjo (Gnetum gnemon), and bayam (amaranth).{{cite web|url=http://www.tribunmanado.co.id/read/artikel/1036|title=TINUTUAN: DARI MATA TURUN KE PERUT|last=Sombowadile|first=Pitres|year=2010|publisher=Tribun Manado|language=id|access-date=26 April 2010|archive-url=https://web.archive.org/web/20100313134222/http://www.tribunmanado.co.id/read/artikel/1036|archive-date=13 March 2010}}

Finally, it is served with many toppings that may include fried shallots, fried tofu, spring onions, leeks, coriander, chili, and condiments like sambal, dabu-dabu, and a smoked or salted fish, usually skipjack tuna, anchovies, or nike (a small species of fish from nearby Lake Tondano).

History

File:Stamp of Indonesia - 2004 - Colnect 280264 - Traditional Food - Tinotuan.jpeg

The etymology of the word tinutuan is unknown. The exact date when tinutuan was invented is also uncertain. Some sources say it has been popular since 1970, while others date its invention as late as 1981.

The local government of Manado made tinutuan an official icon of the city in 2005

and assigned a "traditional food area" lined with tinutuan stalls at Wakeke Street.

At its place of origin, Manado, tinutuan usually served with cakalang fufu (smoked skipjack tuna), shrimp paste or smoked garfish sambal, or meatballs.

Tinutuan with noodles is called miedal or midal.{{cite web |title=Midal |url=https://sajiansedap.grid.id/read/10757562/midal-bubur-lezat-khas-manado-ini-sedapnya-bikin-penasaran |website=grid.id |access-date=11 November 2022 |language=Indonesian}}

Gallery

File:Tinutuan with salted fish and sambal.jpg|Tinutuan with salted fish and sambal chilli sauce

File:Tinutuan topping.JPG|Toppings served with tinutuan

File:Miedal.jpg|Miedal in Manado

References

External links

Category:Porridges

Category:Indonesian rice dishes

Category:Manado cuisine