Kare-kare

Kare-kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare-kare can also be made with seafood (prawns, squid, and mussels) or vegetables (sometimes exclusively vegetables, becoming Kare-kareng gulay or Guleng Kare-kare in kampangan). Vegetables, which include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans are added—usually equaling or exceeding the amount of meat. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice.[1][2]

This article is about the Filipino dish. For the settlement in New Zealand, see Karekare, New Zealand.
Kare-kare
A bowl of kare-kare
CourseMain course
Place of originPhilippines
Serving temperatureHot
Main ingredientsOxtail, peanut sauce, vegetables
VariationsGoat meat kare-kare

Condiments and other flavorings are usually added. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken.

Traditionally, any Filipino fiesta is not complete without kare-kare.[3]

History

Kare-kare's storied history as a Filipino food goes back hundreds of years. There are three stories as to the origins of kare-kare. The first one is that it came from Pampanga (the province which became known all over the country as the "culinary capital of the Philippines").[4] The Kapampangan people often have a reputation for cooking to their hearts’ content and coming up with deliciously rich fare. The second comes from the regal dishes of the Moro elite who settled in Manila before the Spanish arrival (in Sulu and Tawi-Tawi, kare-kare remains a popular dish).[5] The third story is from Sepoy conscripts from Southern India that settled in Philippines during the British occupation of Manila. Homesick, they improvised their own cuisine with available materials. They called it kari-kaari, curry, and now, kare-kare. Its name derived from the word "kari" from the word "curry". However, kare-kare is far different from Indian curry. Kare-kare has a similar flavor to satay because of the peanuts in the sauce.[6]

Preparation
Kare-kare, lengua with white sauce and pancit canton-bihon

The Oxtail (with the skin on) is cut into 2-inch lengths. The ox tripe is boiled until tender. Sometimes pieces of ox feet or shins are added. When the meat is tender, the soup becomes gelatinous. Ground roasted peanuts (or peanut butter) and ground roasted glutinous rice are added to make the soup thicker. Annatto is added to give color. The vegetables used for kare-kare include young banana flower bud or "heart" (puso ng saging), eggplant, string beans, and Chinese cabbage (pechay).

Kare-kare is often served hot with special bagoong alamang (sauteed salted shrimp paste).

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See also

References
  1. "Kare-Kare: Filipino ox tail stew".
  2. "Kare-Kare Recipe".
  3. "Philippines: Kare Kare". 196 flavors. 2019-01-07. Retrieved 2020-03-05.
  4. "Philippines: Kare Kare". 196 flavors. 2019-01-07. Retrieved 2020-03-05.
  5. Hern, Kathrine Pearl; ez. "Brief History of Kare-kare – Executive Gourmet Catering Services". Retrieved 2020-03-05.
  6. Aug 2, Roberto Villar |; 2019. "The Fascinating History of Kare-kare". Esquiremag.ph. Retrieved 2020-03-05.CS1 maint: numeric names: authors list (link)
  • Media related to Kare-kare at Wikimedia Commons
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