 Tinutuan with salted fish | |
| Alternative names | Bubur Manado |
|---|---|
| Course | Main |
| Place of origin | Indonesia |
| Region or state | Minahasa,North Sulawesi |
| Serving temperature | Hot |
| Main ingredients | Ricecongee with vegetables |
Tinutuan, also known asbubur manado orManadoneseporridge, is a specialty of theManado cuisine and a popular breakfast food in the city ofManado and the surrounding province ofNorth Sulawesi,Indonesia.[1][2][3]
Tinutuan is acongee made fromrice,pumpkin, andsweet potato orcassava cooked up into a pulp.[4] It is then mixed with corn kernels and variousleafy vegetables such asgedi (Abelmoschus manihot),kangkung (water spinach),kemangi (lemon basil),melinjo (Gnetum gnemon), andbayam (amaranth).[5]Finally, it is served with many toppings that may include friedshallots, friedtofu,spring onions,leeks,coriander,chili, and condiments likesambal,dabu-dabu, and a smoked or salted fish, usuallyskipjack tuna,anchovies, ornike (a small species of fish from nearbyLake Tondano).
The etymology of the wordtinutuan is unknown.[1] 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.[4][3]The local government of Manado made tinutuan an official icon of the city in 2005[5][1][3]and assigned a "traditional food area" lined with tinutuan stalls at Wakeke Street.
At its place of origin, Manado, tinutuan usually served withcakalang fufu (smoked skipjack tuna),shrimp paste or smokedgarfishsambal, or meatballs.[4]
Tinutuan with noodles is calledmiedal ormidal.[6]
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