Tinutuan

The birthplace of the dish is Manado, the administrative center of the province of North Sulawesi , located at the northern tip of the Minahasa Peninsula. In , which is a creolized form of Malay , the word " tinutuan " means " hash ", which fully reflects the nature of this dish, which is a cooked mixture of many products. It is believed that the practice of cooking tinutuan has developed among the poorest part of the population of this part of Sulawesi, who are forced to mix different types of food, mainly the most affordable and inexpensive, to get a sufficient portion of food ^{[1] [2]} .

Tinutuan is not an old dish - the first cases of serving food with this name refer only to the beginning of the 1970s ^[1] . Nevertheless, a hearty mixture of rice with vegetables very quickly gained the widest popularity in the northern part of the Minahasa Peninsula. In Manado itself, by the beginning of the 21st century, a real cult of this dish has developed: it has been touted as the main specialty of local cuisine and actively promoted. The emphasis is not only on the nutritional value of tinutuan and its cheapness, but also on the permissibility of its use in food for representatives of various religious faiths. In the speeches of the mayor and other officials of the Manad municipality, Tinutuan often appears as an ethnocultural symbol of this city ^{[1] [2]} .

Such a pronounced emphasis on the “attachment” of tintuan to Manado led to the fact that in other areas of Sulawesi and outside the island this dish gained fame not so much under its original name, but rather as “ bubur-manado ” ( indon. Bubur manado ), which means “ Manad porridge ”,“ Manad porridge ” ^{[2] [3]} .

The basis for tinutuan is boiled rice - in fact, rice porridge cooked on water. Sometimes coconut milk is added to the water in the manufacture of Manada porridge. When the rice has boiled enough, other products are added to it, which, if necessary, can be boiled separately separately. The most important and almost unchanged ingredient of the dish is the flesh of pumpkin, which gives it a characteristic yellowish or light orange hue. Almost all recipes include the use of tapioca or sweet potato, some of both of them, many of which are grains of corn, carrots , green beans and wigna . This or that greens is necessarily used, which is usually added shortly before the completion of tinutuan cooking: spinach , morning glory , leeks , green onions , parsley . Additional ingredients are added to the dish in a sufficiently large amount, so that their total volume is usually comparable to the volume of rice, and often exceeds it. The most commonly used spices are garlic , lemon beard , basil , shallots , leaves of abelmosh , melingjo , papaya and multi-flowered syzygium ^{[3] [4] [5]} .

During cooking, the dish is stirred regularly to give it maximum uniformity. In finished form, it is a porridge of greater or lesser density. Pumpkin, tapioca and sweet potato are usually completely mixed in the bulk, corn grains, bean pods, carrots and greens are boiled to a very mild state ^{[3] [5]} .

Eat tinutuan taken hot, as soon as possible after preparation. In Manado and in North Sulawesi in general, this dish is popular primarily as a hearty breakfast , but it can also be served at a later time of the day ^{[2] [3]} .

Manada porridge is the main course. It is served, as a rule, with a set of side dishes , which are usually served in small bowls or saucers, set next to a serving of tinutuan. The number of such side dishes can vary from one to two to a dozen. The most popular Tinutuan additives are fried shallots or onions , slices of smoked or dried fish , fried tofu , chopped boiled eggs , and small fish meatballs . Often among the side dishes there is a small portion of richaricha - a traditional North Sumatran dish, representing almost any animal products - including exotic ones such as bats , snakes and dogs - stewed in a very spicy sauce ^{[3] [5]} . In addition to these side dishes, various seasonings are traditionally served with tinutuan: soy sauce , - a thick paste-like sauce of red pepper , shrimp paste . Immediately before meals, side dishes and seasonings are added to taste in a portion of Manada porridge ^{[2] [4] [5]} .

Residents of North Sulawesi often cook tinutuan at home, however, it is especially popular in those places for restaurant and street cuisine. This dish is present in the menu of catering establishments of all levels, and is also universally prepared in mobile kitchen carts in the streets, markets and other crowded places. In addition, in Manado and its environs, it is customary to cook tinutuan during various celebrations and other social events - festivities, corporate gatherings, cultural festivals ^{[2] [5]} .

• Rizal Khadafi. Atlas Kuliner Nusantara - Makanan Spektakuler 33 Provinsi. - Ciganjur: Bukune, 2008 .-- 97 p. - ISBN 602-8066-14-1 .
• David Wahyudi, Daniel Kofahl. Food Culture of Southeast Asia: Perspective of Social Science and Food Science. - Kassel: Kassel University Press GmbH, 2017 .-- 122 p. - ISBN 978-373-760-286-0 .