Kinamunggayang Manok

For most this will look like Tinolang Manok but for the Visayans this is a totally different dish and it’s called Kinamunggayang Manok which when directly translated means Chicken and Moringa / Malunggay leaves. So, what is the difference between tinola and this dish? The most evident difference us that the Kinamunggayang Manok uses a lot malunggay leaves as well as banana blossoms which the Tagalogs usually sees only on Kare Kare. This dish also does not use green papaya which is a key ingredient in Tinola.

Tinola and Kinamunggayang Manok both are equally delicious dish, there is a minute difference in its taste as the latter has a slight bitter but palatable because of the malunggay but this taste is usually ruled out by using garlic. Nutrition wise, I guess Kinamunggayang Manok gets the spot as malunggay is known for its antioxidants, its ability to lower blood sugar levels, ability to reduce inflammation, can lower cholesterol, plus it is rich in Vitamin B6, Vitamin C, Iron, Riboflavin (B2), Vitamin A and Magnesium. So, what are you waiting for, enjoy a delicious dish while secretly getting its health benefits?

Kinamunggayang Manok
Prep time
Cook time
Total time
Serves: 4-5
  • 1 kg free range chicken thighs and legs
  • 1 litre chicken stock
  • 1½ cups malunggay leaves
  • 1 small banana blossom, shredded
  • 1 thumb sized ginger, thinly sliced
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • 2 tbsp salt, for brine
  • oil
  • fish sauce
  • freshly ground black pepper
  1. Soak banana blossoms in 3 cups of water with 2 tbsp salt. Set is aside for 2 hours.
  2. In a pot heat oil and sauté garlic, onions and ginger. Cook until onions are soft.
  3. Add chicken and stir fry for 2 minutes in high heat browning all sides.
  4. Add chicken stock, bring to a boil and simmer for 45 minutes, if you are not using free range 20 minutes would be enough.
  5. Add banana blossom and simmer for additional 10 minutes
  6. Add malunggay leaves, cover and simmer for 5 more minutes.
  7. Season with fish sauce and freshly ground pepper.



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