WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| adobo
Language: Spanish
Description: Adobo appears mainly in Latin America and in the Philippines, where it is said to be the national dish. Adobo in its original form was a slightly sour, thick, red marinade paste made with crushed chillis and herbs with vinegar which might have any of garlic, sugar, cinnamon, cloves, perhaps tomatoes. In Mexico it should include ancho and pasilla chillis and might have chocolate or orange juice and is used in making tamales. Even despite the chillis it is not an overly hot marinade. Philippino adobo will have vinegar and could include soy sauce. It might be used to marinate pork or chicken or fish which is then braised in coconut milk.
Pronounced: Ah-DOH-boh
Ethnicity: Filipino, Latin American, Mexican
Most frequent country: Philippines, Latin America, Mexico
Also known as: adobada salsa
See places: Spanish food and cuisine, Mexican food and cuisine
See foods and dishes: ancho chilli, pasilla chilli, tamales
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