A bowl of tinola. |
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| Origin | |
|---|---|
| Place of origin | Philippines |
| Dish details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Chicken, green papaya, siling labuyo leaves, ginger, onion, fish sauce |
| Variations | Pork with chayote and moringa |
Tinola in Tagalog or Cebuano or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.[1] Traditionally, this dish is cooked with chicken, wedges of green papaya, and chili pepper leaves or Bird's eye chili leaves in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay or "kamunggay" (in Cebuano), instead of pepper leaves.[2] However, an all-vegetable broth in Cebu with 'kamunggay' in prominence is called "utan kamunggay" or "utan bisayâ".
Tinola was invented in the late 19th century. The dish was also referenced in José Rizal's first novel, Noli Me Tangere.
Tinolang Tahong is a soup made with mussels, ginger, onion, garlic and bird's eye chili leaves.
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