As Filipino natives, we are more than proud to introduce to you the native Filipino soup, Tinola. There is no other soup in the world that is like tinola. We would gladly call it the chicken soup for the soul. Whether it’s raining, or I feel sick, or just chilling, tinola soup is usually the way to go.
Popular because of its earliest mention in Jose Rizal’s book “Noli Me Tangere”. Tinola was another food item that was developed due to cultural contact with China between 960 and 1279. Because of their love in herbal and medicine tinola was made and during this time fish sauce was also introduce to us.
Tinola is a Filipino chicken soup traditionally cooked with chicken and papaya wedges and infused with garlic, ginger, and fish sauce. Chayote is a popular substitute for papaya wedges, but other leafy or tubular vegetables can also be used or added like pechay, spinach, moringa leaves, potatoes and tomatoes.
Even though it’s a simple dish it is still a popular menu for everyone since chicken soup is common in many countries. Foreigners may not find it hard to like this dish since it’s just a chicken soup but made with Philippine traditional spices and vegetables making it more authentic.
Eaten during occasions and during meal time Tinola is a popular dish that dates back from our ancestor that even people who don’t have any cooking background can cook this dish easily.
Fun fact: There is always a family in the Philippines that serves tinola for dinner FOR SURE!
AsSanYu 