Adobo de Campesino

Aside from sitaw, you can use other legumes like sigarilyas for this dish. Tweak it as you like it.

IMAGE Miguel Nacianceno | Produced and Styled by Rachelle Santos

According to Gene Gonzalez, owner and instructor of Center for Asian Culinary Studies and author of The Little Adobo Book, the presence of annatto oil in this Southern Luzon favorite must have originated from the Spanish friars since other Hispanized colonies use annatto oil too. Aside from sitaw, you can  also use other legumes like sigarilyas.

Prep Time
10 mins 
Cooking Time
20 mins 
Ready In
30 mins 
Yield
4
Cuisine
Filipino
Cooking Method
Sauté and Simmer

INGREDIENTS

COOKING PROCEDURE

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