Piyanggang manok facts for kids

Piyanggang manok, also known as pyanggang manok, is a unique and tasty Filipino dish. It features chicken cooked in a rich, dark sauce. This special sauce gets its color from ground burnt coconut, which gives the dish a smoky and deep flavor. It also includes ingredients like turmeric, onions, lemongrass, ginger, and garlic.

This dish comes from the Tausug people who live in Sulu and Mindanao in the southern Philippines. It is often served as a main dish and is known for its distinct black color. Piyanggang manok is related to another Tausug dish called tiyula itum, which also uses burnt coconut.

What is Piyanggang Manok?

Piyanggang manok is a kind of stew where chicken is slowly cooked until it is very tender. The most interesting part of this dish is its sauce. The sauce is made with many spices and herbs. These include fresh turmeric, which gives a nice yellow color before the burnt coconut is added. Other ingredients are onions, lemongrass, and ginger. A bit of chili, like siling haba, can also be added for a mild kick.

The dish is also made with coconut milk, which makes the sauce creamy and rich. Sometimes, the chicken is grilled first. This adds a smoky flavor before it is put into the sauce to braise. Braising means cooking the meat slowly in liquid until it is very soft.

Where Does This Dish Come From?

Piyanggang manok is a traditional food of the Tausug people. The Tausug are an ethnic group who live mainly in the Sulu Archipelago and parts of Mindanao in the Philippines. Their culture is rich and their food is very distinct. This dish shows how they use local ingredients and cooking methods.

The Tausug people have many unique dishes. Piyanggang manok is one of their most famous. It is often served during special events and celebrations. It is a dish that shows the history and flavors of the Sulu region.

What Makes It Special?

The most special thing about Piyanggang manok is the use of burnt coconut. This is not just any burnt coconut. It is carefully prepared by charring coconut meat until it is black. Then, it is ground into a fine powder. This powder is what gives the dish its unique black color and deep, smoky taste.

This cooking method is similar to how tiyula itum is made. Tiyula itum is a Tausug beef stew that also uses burnt coconut. Both dishes are known for their dark color and rich, earthy flavors. The combination of spices, coconut milk, and burnt coconut makes Piyanggang manok truly one-of-a-kind. It is a type of ginataan, which means it is cooked with coconut milk.