Kare-kare is a unique Filipino dish that is made from a base of stewed oxtail, calves feet, pig feet, beef stew meat and occasionally offal or tripe. Vegetables are also added such as eggplant, Chinese cabbage, daikon, green beans and asparagus beans.  It is complimented with peanut butter or roasted peanut, garlic and onions.

The stew is colored with annatto which is extracted from annatto seeds. The dish can be thickened with plain or toasted ground rice.  Other flavorings can also be added for those who don’t want it to be quite plain. Kare-kare has other variants may include goat meat or (even) chicken meat.

It is often eaten with bagoong or shrimp paste and sometimes spiced with chili, and sprinkled with calamansi juice. It has been a favorite food during fiestas particularly in Pampanga Region where it originated.

Kare-kare’s history

There are various accounts about the history of kare-kare but presently, Pampanga is credited for its inception. However, some accounts credit the royal dishes of the Moro elites who once settled in Manila before the Spanish arrival. In Sulu and Tawi-tawi (where some of the Moro came from), Kare-kare is a popular dish.

Another account attributes the Sepoy conscripts that settled in the Philippines during the British occupation of the Philippines. It is said that they improvised their own cuisine with the available materials at that time. They call their dish, kari-kaari, curry and eventually became kare-kare.

Presently, Kare-kare is a popular comfort food for Filipinos and a favorite when festivities come. 

Kare-kare Recipe

• 3 lbs oxtail (cut in 2 inch slices) youc an also use beef or tripe slices
• 1 bundle of pechay or bok choy
• 1 cup ground peanuts
• 4 pcs eggplants (sliced)
• 1 bundle of string beans (cut into 2 inch slices)
• ½ cup peanut butter
• 34 Ounces water (about 1 Liter)
• ½ cup annatto seeds (soaked in a cup of water)
• ½ cup toasted ground rice
• 1 small banana flower bud (sliced)
• ½ cup shrimp paste
• 1 large onion, chopped
• 1 tbsp garlic, minced
• salt and pepper

Instructions

1. Boil water in a large pot.
2. Put in the oxtail then the onions. Simmer it for 2.5 to 3 hours until tender.
3. If the meat is tender, add ground peanuts, penut butter and coloring. Then simmer it for 5 to 7 minutes.
4. Add the toasted ground rice. Simmer ir for 5 minutes
5. Saute the garlic in a separate pan, and then add the banana flower, eggplant, and string beans. Cook it for 5 minutes.
6. Transfer the vegetables (cooked) to the large pot.
7. Add pepper and salt to taste.
8. Serve hot with bagoong. Enjoy!