From this perspective then, kare-kare is not of Kapampangan origin—but Tagalog.

It is possible that all of these happened simultaneously. (This makes us doubt the claim the kare-kare we know today was invented in Pampaga.) We use cookies to ensure you get the best experience on And with their proud nature, it was only natural to deem anything outside their standard as inferior—even if, ironically, the dish spun off from their rivals’ homeland. Add oxtail and Kare-Kare … The kare-kare of today is ox-tail and tripe immersed in an achiote-tinted, peanut-flavored gravy, served with blanched vegetables on a separate platter, and shrimp paste served on the side. Yay! Add boiled oxtail and Mama Sita’s Kare-Kare Mix. Kare-kare has been with the Filipinos for hundreds of years. Add the remaining stock. There are several versions of kare-kare. Sepoy soldiers assisted their masters in combatting the Spanish army and emerged victorious. 1 Kare-Kare mix (dissolved in water) 2 sm long eggplant (cut diagonally, 1/4" thick) 3-4 pcs of sitaw (long beans, cut into 2" lengths) 1 bundle Pechay 1/2 c bagoong (shrimp paste) Boil oxtail in 8 cups of water and simmer until tender. Kare-Kare is a very popular traditional Filipino dish and often served at holiday meals, festivals, and parties with family and friends. The British saw potential in Manila and planned to use it as their flagship trading post in Southeast Asia. The Philippines at this point was already a colony of the Spanish government. Years of adaptation to the surroundings could have affected its deviation from the original Indian dish. Tagalog folk from across the Pasig wanted to get in on the action and established their own kari enterprises. These Sepoys peddled their new brand of kari along the banks of the Pasig River in thatched huts, which functioned as eateries as well as convenience stores. Such was their yearning that they would prepare close-to-authentic kari with the spices they had on hand.

The Indians found a new home east of Manila, in the town of Cainta, where they married the local women there. It is possible the Kapampangans’ kariyan did go toe-to-toe with the Sepoys’ karihan. Not for the faint of heart! More than being similar to the kare-kare we know today, the Kapampangans’ kari actually bore more similarity with several Southeast Asian dishes also named kari, which in the Tamil Indian language means sauce, and which the English-speaking world has popularly anglicized as curry. Kare-kare’s storied history as a Filipino food goes back hundreds of years, with at least three ethnic groups claiming they invented it. This kare-kare recipe is authentic because it uses oxtail as the main ingredient which is expensive compared to the other kare-kare variation that use only ox tripe, beef or pork knuckles. The reliance on achiote and peanuts made up for the absence of color and flavor brought on by kari spices. Many believed that the Kapampangan ancestors had just revolutionized the Kari recipe, a mudfish stew cooked with ginger, turmeric, lemongrass, key … But if evidence is anything important, then we must conclude that the kare-kare we know today, is in fact, a Tagalog invention born out of curiosity, resourcefulness, and their passion for food. The switch from carabao to cattle was a logical choice. It is also possible the Sepoys were in fact the Tagalogs mistaken by the Kapampangans, since they dwelled and sold their meals by the Pasig River. Simmer for three minutes. Loading… We’ve got 2 best recipe version for you that you can choose from. They dubbed it as kari-kari, meaning, it’s like kari but it’s not kari—a poor imitation. We look at the three competing claims to its invention. Which one is telling the truth? They inherited a practice set by their Moro ancestors, who in turn, were influenced by the pervasive Indian presence all over Southeast Asia. By the 1910s, recipes for kare-kare have already employed ox-tail. His kare-kare is different from the kare-kare we know today. Aboard the British ships were Sepoys—Indian riflemen under Queen Victoria’s service.

Though cattle has steadily been available in the country since its introduction from Mexico during the galleon trades in 1586, it would take a while for its inclusion to occur as the Sepoy avoided it for religious reasons. There are also versions that make use of other types of meat, and even seafood. Back in Pampanga, ask the kids about kari, and they might assume you mean kare-kare. Sauté garlic and onion in oil. With the addition of bagoong alamang (a shrimp paste that is a specialty of Malabon), a new dish was born. And with their proud nature, it was only natural to deem anything outside their standard as inferior—even if, ironically, the dish spun off from their rivals’ homeland. The old-timer Kapampangan, however, would disagree. Primarily, there was a strong consensus that Kare-Kare originated in the Culinary Capital of the Philippines, the province of Pampanga. Such attempts were frowned upon and ridiculed by the Kapampangans. With these three accounts, the origin of kare-kare may come across as conflicting. Stir once in a while to prevent the sauce from sticking to the pan. At the rate this is going, the story of kare-kare will continue to live on, while the kari—if not told to the next generation, might remain but a distant memory in the minds of a past generation fading from view. As more Kapampangans ventured to Manila for business or studies, the kariyan followed them there, catering to a homesick clientele.

The lamb and mutton which these Sepoys were so accustomed to were replaced by goat and carabao, the head and hooves of the latter being particular choice cuts for kaari. Whichever the case, it seems that the Tagalog or Sepoy variation of kare-kare won out. The simple combination of annatto, peanuts, and bagoong alamang was perhaps enough to please the Filipino consensus, surpassing the supposed original in terms of popularity. April 30, 2017 October 30, 2020 Jainey Sison.

Happy cooking! As Claude Tayag puts it: “If you give [a Kapampangan] a recipe with one tablespoon of butter, he will add more to it.” With a dish as hearty as kare-kare, it is likely to fit in perfectly with their cuisine. The general consensus of Pampanga natives is that kare-kare originated in Pampanga, considering Kapampangan people often have a reputation for cooking to their hearts’ content and coming up with deliciously rich fare. Find out more here. Their arrival triggered the Battle of Manila. We now know that the traditional protein used for this dish is oxtail. Kare-kare is an ox tail stew with peanut butter to add richness and flavor to the sauce. And with their proud nature, it was only natural to deem anything outside their standard as inferior—even if, ironically, the dish spun off from their rivals’ homeland. Its hearty reputation has led it to become the star of town fiestas, family potlucks, and Mama Sita commercial ads. Although there is historical evidence of kari being prepared in Tawi-Tawi and Pampanga, it is possible that people from these regions made their own indigenous take on the Asian kari much earlier than the Sepoys. Set aside. The word Tagalog is derived from the term taga-ilog which refers people who lived by the river. Kare-kare evokes culinary elegance, tradition, and home.

Stir and simmer for two minutes. For these travelers, the Sepoys’ thatched huts indicated they were already near. On September 24, 1762, a fleet of 15 British ships laid siege on Manila. Music: Laid Back Guitars by Kevin MacLeod is licensed under […] Globe Platinum Teams Up With Electric Studio To Boost Your Home Workouts, This New Residential Development is for Filipino Futurists, The Gentleman’s Guide to Being a Feminist, Before Domination: The History of Jollibee in the Philippines.

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