Tinutuan (Bubur Manado)
In this recipe
About this recipe
Tinutuan, or Bubur Manado, is a nourishing vegetable rice porridge from North Sulawesi—pumpkin, corn, greens, and herbs simmered into a soft, savory bowl.
It is often eaten for breakfast with salted fish or spicy sambal on the side. The porridge itself stays mild, so the table toppings bring the heat.
Add leafy greens only at the end so they stay bright and do not overcook into mush.
Prep & cook time
- Prep20 minutes
- Cook40 minutes
- Total60 minutes
- Servings5 servings
- LevelMedium
Tools you need
- Heavy pot
- Ladle
- Knife
- Cutting board
Ingredients
- 150 g rice, rinsed
- 300 g pumpkin, cubed
- 1 cup corn kernels
- 1 small sweet potato, cubed (optional)
- 1 chayote, cubed (optional)
- 2 cups spinach, chopped
- 2 cups water spinach, chopped
- 1 handful basil (kemangi)
- 1.5–1.8 L water or light stock
- 1 1/2 teaspoons salt
- Salted fish, nikula, or sambal, for serving
Directions
- Combine rice, pumpkin, corn, sweet potato, and chayote with water in a pot.
- Simmer, stirring often, until the rice softens and the vegetables begin to break down, 30–35 minutes.
- Season with salt. Add more water if the porridge becomes too thick.
- Stir in spinach and water spinach; cook 2–3 minutes until wilted.
- Add basil, stir once, and turn off the heat.
- Serve with salted fish or sambal on the side.
Kitchen tips
- Mash some pumpkin against the pot wall for a creamier texture.
- Keep sambal separate for children.
- Leftover tinutuan thickens—loosen with hot water when reheating.
- Use frozen corn when fresh is unavailable.
Serve with
- Salted fish
- Sambal
- Fried shallots
- Lime
How to store
Keeps 2 days refrigerated. Store toppings separately. Reheat with extra water.
Common mistakes
- Adding greens too early so they turn dull and overcooked.
- Under-salting the porridge and relying only on salty sides.
- Walking away without stirring until the bottom catches.