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- Title:
- Chile in Adobo
- Description:
- In 1613 the seemingly second oldest written description of CQUILAO (kilaw) became the first one published. While the first is found under ensalada in San Jose’s vocabulary of 1609, the Franciscan missionary Pedro San Buenaventura wrote about it in his 1613 dictionary entry for adobo. Adobo means marinade. The word derives from the French term ADOUBER, to dress a knight in armour. In Spanish it became ADOBAR and took on the additional meaning of dressing meat in vinegar. Something that has been marinating becomes adobado and awaits cooking. The 1609 marinade is vinegar and salt. But in 1613, San Buenaventura describes cquilao as “salt, vinegar, chile pepper into which is put meat, fish, or the gut of deer and set out till tender or eaten raw immediately, outright.” He adds that carabao was also made into cquilao. Of significance is that San Buenaventura adds chile pepper. Chile, New World Capsicum, also flavoured LAMPAHAN, fish cooked with water, vinegar and salt. The earliest evidence of kilaw possibly having been eaten in prehistoric times was found in Butuan by National Museum of the Philippines archaeologists. Dated to between the 10th and 13th centuries were fish bones and nearby, tabon tabon fruit (Atuna racemosa) used as souring.
- Subjects:
- Cquilao (kilaw) Adobo Marinades Peppers
- Exhibition:
- 100 Philippine Food
- Source:
- Weapons Room. Royal Palacio, Madrid. Photography by: [http://www.geocities.com/opgago/ Osvaldo Gago] - fotografar.net. WikimediaCommons.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Chile in Adobo", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll136.html