Adobo String Beans

📜 Origin & History

Adobo (from Spanish 'adobar' = to marinate) is the most important Philippine cooking technique and seasoning method: meat, fish, or vegetables are cooked in vinegar, soy sauce, garlic, and bay leaf. Sitaw (long beans, Vigna unguiculata subsp. sesquipedalis) is a typical Philippine vegetable. Adobong Sitaw is the vegetarian version of the classic Filipino adobo. The adobo cooking technique has pre-Columbian roots in the Philippines – the technique of preserving food in vinegar was already widespread before Spanish colonization (1565). Spanish colonizers recognized the similarity to their own adobo marinade and adopted the term. Adobo is considered the Philippine national dish; the variations with meat, seafood, and vegetables reflect the culinary diversity of the archipelago comprising over 7,000 islands. Adobong sitaw is an everyday dish of Philippine home cooking.