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Cabatuan’s Tinu-om nga Manok: A burst of flavor and identity

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A taste of local gastronomy and a symbol of the town’s rich culture.

That’s what awaits locals and tourists as they unwrap and dig into the cornerstone of Cabatuan, Iloilo’s culinary heritage – the Tinu-om nga Manok.

This traditional soup dish has been a staple for Cabatuananons, and it continues to attract the attention and tickle the taste buds of the public for its unique presentation and distinct explosion of flavor.

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A serving of the iconic Leah's Tinu-om nga Manok in Cabatuan, Iloilo. (PIA Iloilo photo)
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Derived from the local term "tinu-om," which means "to wrap," this dish highlights the ingenuity of the Cabatuanons. 

Wrapped in banana leaves and steamed to perfection, Tinu-om nga Manok embodies a culinary tradition that has been passed down through generations and reflects the importance of celebrating Filipino Food Month.

The heavy steaming of the dish builds up the broth inside, producing the delectable fusion of flavors from the native chicken and other aromatics.

At the heart of this culinary tradition is "Leah's Tinu-om nga Manok," a well-known establishment in Cabatuan, Iloilo, started by Sabel Retotar, and now managed by her daughter, Leah. With a recipe passed on from generation to 

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generation, Leah continues to honor her mother's legacy, captivating the palates of visitors since the 1950s.

“They were attracted and got curious by the dish as they were wrapped in leaves with broth. They wonder how the leaves didn’t tear knowing there’s broth inside. Also, the dish is unique as it is wrapped by banana leaves,” Leah said, noting that even veteran broadcast journalists Jessica Soho and Korina Sanchez, and host Drew Arellano already featured their Tinu-om nga Manok on their respective television shows.

She also revealed that one key component in cooking the dish is the quality of the banana leaves as they only use Saba or Manilan-on (types of bananas) leaves in wrapping the dish to ensure the broth remains untainted.

The presence of these leaves and the tanglad (lemongrass), which showcases Cabatuan’s fertile land, add to the savory flavor and fragrance of the broth, making the dish unique from other chicken dishes.

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Leah described the art of preparing this delicacy involves a meticulous layering of flavors.

With simple yet essential ingredients – marinated native chicken, lemongrass, tomatoes, onion, ginger, salt, and water – each component is carefully layered within banana leaves and tied with bamboo strings.

After tying, it will be placed in a casserole half filled with water and steamed for around 20-30 minutes before it is ready to be served.

One tip she shared is to slightly glaze the banana leaves above the flame before putting all the ingredients together so that they wouldn’t tear during the cooking process and would result in a culinary masterpiece where visitors could experience a symphony of flavor.

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Leah demonstrates the process of cooking the Cabatuan Iloilo's iconic Tinu-om nga Manok. (PIA Iloilo photo)
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A SYMBOL OF THE TOWN’S RICH CULTURE

Leah shared that the local cuisine didn’t just play a big part in their success in life, it also allowed them to finish their studies.

It also continued to contribute to the rich culture of their town, influencing their identity as Cabatuananons, citing that their festival, the Tinu-om Festival, is even named after the said traditional dish.

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One of the participating groups perform during the past Tinu-om Festival in Cabatuan town. (File photo from Hello Iloilo)
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“The dish is already part of our rich culture as the local government unit named our festival ‘Tinu-om Festival’. It is something that also helps our business, and importantly, our identity as Cabatuananons. It builds us, it boosts our economy,” she said.

It was in 2006 when then Cabatuan, Iloilo Mayor Ramon C. Yee launched the first Tinu-om Festival along with its Patronal Fiesta during the first week of September.

During the celebration, different participating groups wearing colorful costumes would entertain the crowd with dance performances portraying the movements of the chicken and showing the process of traditional tinu-om cooking.

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Since then, the locals have continued to promote and highlight the said dish as part of their culture through the festival, noting that it contributed to the growth of their tourism industry.

Indeed, this local cuisine highlights the town’s gastronomic excellence and its cultural richness as a burst of flavor and identity awaits the moment you unwrap Cabatuan’s Tinu-om nga Manok. (AAL/JNH/PIA Iloilo)

About the Author

John Noel Herrera

Information Officer

Region 6

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