Tinuom preparation of native chicken in the 3rd District of Iloilo: A case study

Abstract

The study aimed to distinguish the different ways of preparing Tinuom using native chicken in the 3rd District of Iloilo. The outcome of the study will determine the methods and different ways of preparing Tinuom in Cabatuan, Janiuay, Lambunao, Calinog, and Bingawan in the 3rd District of Iloilo. Employing the qualitative approach, the data were gathered using guided questionnaires and key informant interviews. A case study research design was used by the researchers in analyzing the collected data. Therefore, Tinuom means to cook in a very obsolete style and is a major component of native cooking techniques. It is a conventional way of cooking in which the mixed ingredients are wrapped in banana leaves. Tinuom is one of the famous dishes in the 3rd district of Iloilo. Culinary methods are pieces of communication composed and transmitted either orally or in writing with the main intent of teaching somebody how to prepare a certain dish. The way food is prepared and how it tastes can vary depending on the type of cookware and ingredients used. Among the five (5) municipalities in the 3rd district of Iloilo, the majority that stands out in terms of delicious taste is Bingawan because they added sugar. The participants in the study showed a straightforward method of food preparation that would fit in with their daily routine and sense of culture. For some, it is a way of cooking because you can find ingredients around the farm, including the equipment. But the majority of the participants agreed that Tinuom is a poor man’s meal. Furthermore, in order to meet the saturation point, besides the initial questions, the researchers provided follow-up questions to fully gather the necessary data for the study.