KOMPAS.com – Tinutuan or Manado porridge from North Sulawesi, is on the list of foods with the lowest ranking in the world according to TasteAtlas on Wednesday (8/1/2025).
Tinutuan is usually served as breakfast, just like other types of porridge that are commonly served in the morning.
Uniquely, tinutuan has a savory and complete taste. Together with rice cooked into porridge, this food is made with the addition of spinach, corn, pumpkin and pieces of sweet potato.
Manado porridge doesn’t taste complete when served without salted fish and shrimp paste dabu-dabu chili sauce.
Make sure you serve Manado porridge with jambal salted fish and shrimp paste chili sauce to make it more complete.
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Check out the recipe for tinutuan or Manado porridge from the book “Various Manadonese Cuisine” (2007) by the Demedia Kitchen Team in the following Demedia publication.
Material:
- 100 gr rice, wash clean
- 1 sweet corn, shelled
- 150 gr yellow pumpkin, cut into cubes
- 150 gr sweet potato, cut into cubes
- 100 gr spinach, pick the stems with the leaves
- 50 gr melinjo leaves
- 4 liters of basil sprigs, take the leaves
- 1 liter of water
- 300 ml thick coconut milk
Spice:
- 2 bay leaves
- 1 stalk lemongrass
- 1 1/2 tbsp salt
- 1/4 tsp instant stock, optional
Dabu-dabu shrimp paste chili sauce:
- 12 curly red chilies
- 5 cloves of red onion
- 1 tomato
- 1 tsp grilled shrimp paste
- 1 tsp salt
How to make tinutuan or Manado porridge
1. Make dabu-dabu shrimp paste chili sauce by boiling the chilies, onions and tomatoes, then blend them with grilled shrimp paste and salt. set it aside.
2. Boil rice with bay leaves and lemongrass until soft. Add coconut milk and salt, stir well. Let it boil again.
3. Add sweet corn, yellow pumpkin and sweet potato, stir. Leave until the pumpkin and sweet potatoes are cooked.
4. Add spinach leaves and melinjo leaves, stir well. Continue cooking over low heat until the porridge thickens.
5. Add basil leaves, stir briefly. Lift, serve.
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