In the heart of Iloilo, the town of Cabatuan proudly guards a culinary heirloom: Tinuom nga Bisaya nga Manok. This native chicken soup, simmered in banana leaves, is more than a local specialty—it’s a dish steeped in history, reflecting the resourcefulness and flavors of Ilonggo culture.
A Legacy Wrapped in Banana Leaves
The origins of Tinuom trace back to Cabatuan’s early days, when cooks relied on banana leaves to seal in moisture and flavor without modern kitchen tools. The dish’s name comes from the Hiligaynon word “tuom” (to wrap), a nod to its preparation. Farmers raise native chickens, known for their lean meat and robust taste, in backyard coops. The birds are stewed with tomatoes, onions, garlic, ginger, and lemongrass (tanglad), then bundled in banana leaves and slow-cooked in clay pots. The result is a clear, fragrant broth that lets the chicken’s natural flavor shine. Unlike richer soups, Tinuom’s simplicity is its strength—a balance of earthy spices and subtle sweetness.
From Backyards to Festivals
Tinuom is a staple at Cabatuan’s celebrations. During the annual Tinuom Festival, the town buzzes with cooking competitions, cultural dances, and stalls serving the dish. Elders share stories of how their ancestors cooked Tinuom during hard times, using whatever vegetables grew nearby. Today, it’s a point of pride. As resident Lola Pacing, 78, recalls, “We’d serve this to guests during fiestas. It was our way of showing generosity, even if we had little.”
Where to Find Authentic Tinuom
For the best experience, locals recommend two spots:
1. Jeara’s Tinu-Om and Restaurant
Located near Iloilo International Airport, Jeara’s serves a hearty version of tinu-om with native chicken, lemongrass, and tomatoes, wrapped in banana leaves. Perfect for travelers, it offers a cozy nipa hut vibe and combo meals (₱200–400) paired with grilled meats.
2. Leah’s Tinuom
A stone’s throw from Cabatuan Public Market, since 1950. This no-frills restuarant stays true to its heritage recipe: tender chicken, potatoes, and tangy broth steamed to perfection.
Keeping Tradition Alive
Younger generations in Cabatuan are learning to cook Tinuom not just to preserve tradition but to share it with the world. Local schools host cooking workshops, and food vloggers have begun featuring the dish online. Vendor Maricel Solinap, whose family has sold Tinuom for three generations, says, “This recipe connects us to our roots. Every ingredient tells a story of our land.”
For visitors, a bowl of Tinuom nga Bisaya nga Manok isn’t just a meal—it’s a taste of Cabatuan’s resilience, creativity, and warmth. As one visitor aptly wrote, “It’s history served in a bowl, and every sip feels like coming home.”
When in Iloilo, skip the usual fare. Let Cabatuan’s Tinuom remind you how tradition and flavor can simmer into something unforgettable.
Ilonggo Traveler 