Tinutuan – Bubur Manado – Manadonese Porridge

Tinutuan, also known as bubur manado or Manadonese porridge is a specialty of the Manado cuisine and a popular breakfast food in the city of Manado and the surrounding province of North Sulawesi, Indonesia.

Tinutuan is a congee made from rice, pumpkin and sweet potato or cassava cooked up into a pulp, which is then mixed with corn kernels and various leafy vegetables such as kangkung (water spinach), kemangi (lemon basil), melinjo (Gnetum gnemon), and bayam (amaranth). Finally it is served with many toppings that may include fried shallots, fried tofu, spring onions, leeks, coriander, chilli, condiments like sambal and dabu-dabu, and smoked or salted fish, usually skipjack tuna, anchovies, or nike (a small species of fish from nearby Lake Tondano).

The etymology of the word tinutuan is unknown and 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. The local government of Manado made tinutuan an official icon of the city in 2005  and assigned a “traditional food area” lined with tinutuan stalls at Wakeke Street.

At its place of origin, Manado, tinutuan usually served with cakalang fufu (smoked skipjack tuna), shrimp paste or smoked garfish sambal, or meatballs.

Tinutuan - Bubur Manado - Manadonese Porridge

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Porridge
Cuisine: Indonesian
Servings: 4
Author: The Cook


  • 100 g white rice, rinsed
  • 1 litre chicken stock
  • 1 stalk lemongrass, white part only, chopped
  • 2 cm knob fresh ginger, sliced
  • 1 teaspoon salt
  • 1 cob sweet corn, kernels removed
  • 100 g pumpkin diced
  • 1 red capsicum (bell pepper), sliced
  • 1 bunch spinach, washed and roughly chopped
  • handful of basil leaves

For corn fitters

Optional garnishes:

  • red chilli, finely sliced
  • fried shallots
  • fresh basil leaves
  • crispy fried anchovies, ikan bilis


  • Bring the chicken stock to a boil, and add the rice, lemongrass, ginger and salt. Simmer gently, stirring occasionally, until the water reduces by half, and the rice porridge has thickened.
  • Add the corn and pumpkin, and simmer further till the pumpkin is tender and breaks down into the porridge.

Meanwhile, for the fritters:

  • Mix the two flours with the eggs to make a batter. Add a splash of water if the mixture is too dry. You’re looking for something that’s just thick enough to bind all the ingredients together. Add the capsicum, spring onion, kaffir lime leaves, shallot and garlic, and mix well to combine.
  • Heat the oil to 180°C in a large pot or deep-fryer, and fry spoonfuls of the fritter batter, in batches, until golden brown and crispy.

To serve:

  • Serve the tinutuan warm, topped with chilli, fried shallots, a sprig of fresh basil, crispy fried anchovies, with the fritters on the side.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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