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An interesting aspect about language and culture is how a single word could represent many things such as the word .. Adobo. Adobo is considered to be a national dish with a long history of original family recipes and variations from different regions that reflect Filipino culture and diversity.
So what makes an adobo dish an adobo? Adobo is cooked pickled meat. It came from the French word “adouber” which means “to dress a knight in armor” and then eventually meant “to arrange, to construct, to tan leather and to dress foods”. The Spaniards first introduced “Adobar” with its marinade using local vinegar rather than grape wine from Spain. Vinegar is the important ingredient in the dish that brings flavor, tenderizes the meat and preserves it for days without refrigeration.
Since Adobo has been part of our usual menu, it is also a good source of nutrients depending on the variety of its ingredients. Here are examples of different Adobo variations and their corresponding nutritional benefits and health tips:
1. Adobo sa Gata. This adobo recipe uses gata or coconut milk. This is a popular variation in Bicol where coconut cream and chili are key ingredients in most dishes. Since coconut milk is a source of medium-chain fatty acids, it is a good adobo variation for those trying to increase their calorie intake when trying to gain weight or recover from illnesses. However, for those trying to control their calorie intake like those trying to lose weight, eat this dish in moderation or with less coconut milk.
2. Adobong Baka. Any kind of meat can be used for Adobo. In Batangas, they make adobo using chicken, pork and beef. Since beef is a source of fat, it may render or separate from the sauce while cooking. Separating this excess fat using a spoon or ladle can help lower its cholesterol and fat content for those with high cholesterol, hypertension or for those trying to control their calorie intake.
3. Adobong Manok at Baboy. Also known as “CPA” or Chicken and Pork Adobo was considered the “standard” version of Adobo. In Batangas, they add achuete (annatto) water to add color and flavor in place of the soy sauce. This can be an alternative variation for those trying to reduce their sodium intake especially for those with hypertension.
4. Adobong Puti. Also known as white adobo - is made with the basic adobo flavors from vinegar, garlic and peppercorns without the soy sauce. This adobo contains less sodium because the soy sauce is not included and is a good option for hypertensive individuals.
5. Adobong Puso ng Saging. This version uses the banana heart which is popular in Cavite. The banana heart is a good source of vitamins and minerals as well as dietary fiber which can aid in digestion.
6. Adobong Kangkong. This version uses Kangkong with the usual adobo sauce. This is a good recipe idea for easy and affordable dishes for the family.
There are more adobo variations out there that represent a different flavor and culture which makes our Adobo unique. Let us explore these variations and pick those that suit both our nutritional needs and palate!
/AET
References:
Barretto, G.R., Calalang, C., Fores, M., Segismundo, M., Sincioco, J. & Tayag, C. (2008). Kulinarya A Guide to Philippine Cuisine. Anvil Publishing, Inc.
