Adobo Anything

Earth Seed School: Recipes

by Aileen Suzara

Adobo is more verb than noun. It is a go-to for Filipinx cuisine in the diaspora. Although “adobo” is a Spanish loanword, the technique of acid for taste and preservation has precolonial roots. Adobo adaptations vary by geography, household, and individual.

This is a basic recipe that can be adapted for meats, proteins, to vegetables such as water spinach, eggplants, to mushrooms (anything!). Adjust the ratio of sour and salty to taste.

Ingredients

• 1/4 cup rice vinegar/apple cider vinegar

• 2 bay leaves

• 1/2 cup soy sauce

• 5 cloves garlic, minced

• Freshly ground black pepper

• 2 tsp brown sugar or maple*

*I learned sweetness from my father’s adobo. Variations can include: 1 spicy chili, 1 Tbsp fresh ginger, and sliced scallions.

Process

Add everything to a pot and braise until tender.