In general, adobo is not really rare in the Philippines. It can also be found in Latin America countries and even Spain. Filipino-style adobo is different in the sense that it was already around even before the Spanish people colonized my country in 1521. The Spanish people saw that our ancestors were cooking chicken or pork by stewing it in vinegar, hence, they called it adobo (Spanish for marinade or seasoning). There are two main ingredients for adobo, one is chicken (see picture), the other one is pork. Or you can combine the two, we call this sometimes CPA (chicken-pork adobo). Almost all Filipinos know how to cook adobo. If you have a Filipino friend, ask him or her about this dish. Chances are he or she not only knows about it but also knows how to cook it.
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