Binakol is a fragrant, subtly sweet, and deeply flavorful chicken soup from the central Philippines, specifically the island of Panay. This dish stands out for its unique preparation and flavor profile, blending coconut water, lemongrass, ginger, and moringa leaves into a comforting broth.
Origins and Traditional Cooking
The term “binakol” comes from Kiniray-a, a local dialect, originally referring to cooking inside a bamboo tube. The process involves placing chicken, coconut juice, coconut meat, vegetables like green papaya or chayote, and aromatics into a hollowed bamboo segment, then cooking it over an open fire. This imparts a subtle smokiness to the soup. There’s even a colorful (though likely apocryphal) folk belief that the chicken was traditionally “spanked” to improve flavor before cooking.
Traditionally, darag —a leaner, flavorful native chicken—is used. The soup’s distinctive bitterness comes from moringa leaves (also known as horseradish tree), while lemongrass adds floral notes. The combination of these ingredients creates a flavor profile that’s both familiar and uniquely Filipino.
Binakol vs. Tinola: A Family of Filipino Soups
Binakol shares similarities with tinola, another popular Filipino chicken soup. The key difference lies in the liquid base: binakol relies on coconut water for sweetness, while tinola traditionally uses rice wash or plain water. Tinola often includes additional ingredients like carrots, potatoes, or souring agents such as tamarind. Both soups highlight the Filipino tradition of utilizing fresh, local ingredients to create comforting, aromatic broths.
Modern Adaptations and Accessibility
The original recipe has evolved with time and availability of ingredients. Today’s versions, like the one adapted for US kitchens, streamline the process by using a Dutch oven instead of bamboo tubes and open fire cooking. Toasted shredded coconut boosts the coconut flavor, while spinach replaces moringa to mimic its slightly bitter taste. Smashing lemongrass stalks instead of chopping them tones down the citrusy intensity.
“Binakol is more than just a soup; it’s a testament to Filipino resourcefulness and culinary heritage. The flavors are subtle yet complex, making it a comforting dish year-round.”
Served with white rice, binakol is a perfect meal for any weather. Its blend of sweet, savory, and slightly bitter notes makes it a memorable and authentically Filipino dining experience.
