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Kare Kare is a beloved Filipino dish known for its rich peanut based sauce and a medley of tender meats and vegetables, this stew is a staple at family gatherings and festive occasions.
Its comforting flavours and vibrant presentation make it a standout on any table, whether it’s part of a holiday spread or a Sunday family lunch. For Filipinos, Kare Kare is more than just a meal, it’s a celebration of togetherness and cultural heritage.
What Is Kare Kare?
Kare Kare is a savoury peanut stew, often served as the centrepiece of a Filipino feast. It typically features oxtail, tripe, or pork hocks, slow cooked until tender and infused with the flavours of the thick, nutty sauce. The stew is accompanied by a mix of vegetables such as eggplant, banana blossoms, and string beans, which add both colour and texture.
The dish is always served with bagoong, a salty fermented shrimp paste, which provides a bold, tangy contrast to the mild creaminess of the peanut sauce. The interplay between the rich stew and the sharp, umami packed bagoong is what makes Kare Kare such a uniquely Filipino culinary experience.
Ingredients and Taste
Kare Kare’s defining characteristic is its thick, golden brown peanut sauce. Made from ground peanuts or peanut butter, it is flavoured with annatto seeds, which give the dish its distinct hue, and thickened with toasted rice flour. The result is a sauce that is luxuriously creamy, mildly sweet, and nutty, with a subtle earthiness that complements the tender meats and fresh vegetables.
Oxtail is the most traditional protein used, prized for its gelatinous texture that melds beautifully with the sauce. However, other meats such as beef, pork, or even seafood can be used, depending on regional variations or personal preference.
The vegetables, cooked until just tender, provide a refreshing contrast to the rich sauce, while the bagoong adds a salty depth that enhances the overall flavour profile.
The taste of Kare Kare is comforting and layered. It’s not overly spicy or tangy but instead leans on the natural sweetness of the peanuts and the richness of the slow cooked broth. Every spoonful feels indulgent yet balanced, with the interplay of textures and flavours creating a dish that’s both satisfying and memorable.
A Taste of History
The origins of Kare Kare are as rich and intriguing as its flavours. Some believe it traces back to Pampanga, the culinary capital of the Philippines, where it evolved as part of Kapampangan cuisine.
Others suggest it was influenced by Indian curry, brought to the Philippines through the galleon trade, though Kare Kare has since shed the spice heavy profile of traditional curries.
A popular tale links the dish to the pre-colonial era, when it was enjoyed by the Moro people who settled in Luzon. The dish eventually spread across the archipelago, adapting to local ingredients and preferences along the way. By the time Spanish colonization introduced peanut butter as a staple ingredient, Kare Kare had already solidified its place in Filipino cuisine.
Kare Kare (Filipino Peanut Stew) Recipe
Serves: 4 people
Ingredients:
For the Stew:
- 500g oxtail, cut into serving pieces (or beef shank as an alternative)
- 200g tripe, cleaned and boiled (optional)
- 1 medium eggplant, sliced
- 1 bunch string beans, trimmed to 2-inch pieces
- 1 bunch bok choy, separated into stalks
- 1 banana heart (optional), sliced into wedges
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tbsp annatto powder (for colouring)
- 3 cups beef broth (reserved from boiling the meat)
For the Peanut Sauce:
- 1 cup unsweetened peanut butter
- 2 tbsp ground toasted rice
- 1 tbsp fish sauce (patis)
- Salt and pepper to taste
For Serving:
- Bagoong (fermented shrimp paste), sautéed
Directions
To begin, prepare the meat. In a large pot, add the oxtail and tripe (if using) with enough water to cover. Add a pinch of salt and bring to a boil, skimming off any scum that rises to the surface. Reduce to a simmer and cook for 1.5–2 hours, or until the meat is tender. Reserve 3 cups of the broth and set the meat aside.
While the meat cooks, prepare the vegetables. Slice the eggplant and banana heart, trimming the string beans and bok choy. For the banana heart, soak the wedges in water with a pinch of salt or vinegar to prevent discoloration. Drain just before cooking.
In a separate pot, heat a tablespoon of oil over medium heat. Sauté the onion and garlic until fragrant and translucent. Sprinkle in the annatto powder, stirring to release its vibrant colour. This step enhances the visual appeal of the dish.
Add the reserved broth to the pot with the sautéed aromatics. Stir in the peanut butter and ground toasted rice, whisking until smooth. Allow the mixture to simmer gently, thickening as the peanut sauce develops its rich flavour.
Return the cooked oxtail and tripe to the pot. Simmer for 15 minutes, allowing the flavours to meld. Add the fish sauce and adjust the seasoning with salt and pepper as needed. For a nuttier flavour, add an extra tablespoon of ground toasted rice.
Gently add the eggplant, banana heart, and string beans to the stew. Simmer for 5–7 minutes until the vegetables are tender but still vibrant. Avoid overcooking to maintain their texture.
Finally, add the bok choy. Cover the pot and cook for 2–3 minutes, just until the leaves wilt. Turn off the heat and let the Kare Kare rest for 5 minutes to allow the flavours to settle.
Serve the Kare Kare in a large serving bowl, garnished with freshly sautéed bagoong on the side. Pair with steamed jasmine rice for a complete meal. For presentation, arrange the vegetables neatly atop the stew and garnish with a sprinkle of chopped peanuts for added texture.
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