Adobo

Although the Philippines is a country comprised of hundreds, even thousands, of small and large islands, did you know that Filipino cuisine isn't solely about seafood, as many people assume? In fact, there are many other dishes made from various types of meat, such as Adobo, the renowned chicken stew and national dish of the Philippines. Today, Rimping Supermarket invites you to delve into the delicious story of this iconic dish.

Adobo's Origin: From Food Preservation to a Unique Flavor

The origin of Adobo dates back to the pre-colonial era, when indigenous Filipinos commonly preserved meat using readily available local ingredients like vinegar and salt. This method of meat preservation not only extended the food's shelf life but also contributed to the distinctive sour and savory flavor profile of Adobo as we know it today.

However, the Adobo we are familiar with today was significantly influenced by the Spanish colonization in the 16th century. The Spanish introduced important new ingredients such as garlic, soy sauce, onions, black pepper, and bay leaves. Over time, these ingredients became indispensable components of Adobo. The word Adobo itself comes from the Spanish word Adobar, meaning to marinate or season.

Adobo was first documented in the Vocabulario de la lengua tagala dictionary in 1613, compiled by the Spanish Franciscan missionary, highlighting the early recognition and acceptance of this dish.

The Regional Diversity of Adobo

Over time, Adobo spread throughout various regions of the Philippines, leading to fascinating culinary diversity. Each area adapted the ingredients and cooking methods slightly to suit local tastes and available produce:

• In the Ilocos region: There's a version called Adobo Ilocano, which notably lacks the typical marinade sauce, replacing it with bagoong (fermented shrimp paste), giving it a distinct salty and aromatic flavor.
• In the Visayas region: There's a version known as Adobo sa Gata, where coconut milk is added to the recipe, making the stew richer and creamier.
• In the Bikol region: A spicy version is made by adding chili peppers, called Adobo Bicol Express, renowned for its intense heat.
  

Adobo Goes Global: A World-Renowned Dish

Later, as Filipinos began to migrate to various parts of the world, they brought their culinary culture with them. As a result, Adobo gained international recognition and was embraced by food enthusiasts worldwide. At one point, Barack Obama, the former President of the United States, even stated that Adobo was one of his favorite dishes, further cementing its global fame.

Today, Adobo continues to be widely popular across the globe, adapting and evolving with the times. Contemporary chefs experiment with new types of meat, including pork, beef, and seafood such as shrimp or squid, leading to countless variations of the dish. Whether it's Chicken Adobo, Pork Adobo, or even a combination like Pork and Chicken Adobo, it remains a beloved choice.