It’s incidentally Valentine’s Day and this happened to be in the menu. (Oh ha, disclaimer agad agad). Anyway, KariKari was on the menu today. Kari kari is a traditional dish from the province of Marinduque where I am currently living in since the pandemic. This hearty dish is made from a combination of banana blossoms, pigs’ innards, and pigs’ blood, which are simmered together with coconut milk until tender.
Why is it called Kari Kari though?
Island visitors are often confused when offered this dish, expecting Kare Kare which is a Tagalog peanut stew. The origins of Kare Kare and Kari Kari can be traced back to the pre-colonial era of the Philippines, where they were already popular dishes among the original inhabitants of the islands.
Kare Kare, in particular, has been linked to the cooking techniques and ingredients used by the Moro people of the southern Philippines, who were known for using peanuts and coconut milk in their dishes. The dish was later adapted by the Kapampangan, who added their own unique spin on it by using a variety of meats and vegetables, such as oxtail and eggplants. Over time, Kare Kare became a staple in Filipino cuisine and is now considered one of the foremost national dish of the Philippines.
As for Kari Kari, I am claiming it for the province of Marinduque, (Sorry, no reference there) where it is a traditional dish that is commonly served during fiestas and special occasions. While the exact origins of Kari Kari are not well documented, I would hazard a guess that it is a product of the ingenuity and resourcefulness of Filipino cooking, where we made use of all available ingredients to create a delicious and satisfying meal.
According to historians though, it is unlikely that Kari Kari and Kare Kare are derived from the Indian dish curry, as they have distinct flavors and ingredients that are unique to Filipino cuisine. However, it is possible that the use of peanuts and coconut milk in Kare Kare was influenced by Indian cooking techniques, as peanuts and coconut are commonly used in Indian cuisine as well. This is still much debated but I’ll leave you to that as I’ll now focus on the Marinduque KariKari
What is Kari Kari
Beyond the name, people’s initial reaction to the dish is that it is Dinuguan, another offal dish enjoyed by Filipinos. Dinuguan is a traditional dish sometimes also called as “chocolate meat” in jest because of its dark color. It is a savory stew that is made with pork meat and/or offal, such as intestines and liver, that are simmered in a rich and flavorful sauce made from pig’s blood, vinegar, and spices. The pig’s blood gives the dish its distinctive dark color, and also helps to thicken the sauce.
The Kari Kari dish also has a distinctive dark color, which also comes from the addition of pig’s blood, but unlike Dinuguan, it doesn’t have a thick and is dry instead with bits and pieces of curdled blood.
The banana blossoms, or “puso ng saving” (hence the Valentines reference) in Tagalog, are an essential ingredient in kari kari. They are the immature flower of the banana tree and have a unique texture and flavor that adds depth and complexity to the dish. The blossoms are thinly sliced and boiled in water with a bit of salt to remove any bitterness before being added to the stew.
The pigs’ innards are another important component of kari kari. These can include the heart, liver, lungs, and other organs, (called menudencias when buying them from the market) which are cleaned and boiled until tender. The resulting broth from boiling the innards is used as the base for the stew, providing a rich and savory flavor.
Finally, the coconut milk is added to the stew, which gives the dish its distinctive creamy taste. The coconut milk (gata) is often allowed to simmer with the blood until the dish is almost dry, giving it a rich and earthy taste.
Kari kari is typically served with a side of steamed rice. The dish is often enjoyed during special occasions and celebrations, such as weddings, fiestas, and other gatherings. (As an aside aside, you will probably not get to taste it in weddings as its considered to be a cook’s privilege -to be enjoyed as pulutan while the cooks are preparing the food. )
While kari kari may not be for everyone due to its unconventional ingredients, it is a beloved dish in Marinduque. It is a testament to the creativity and resourcefulness of Filipino cuisine, which has a long history of making delicious meals out of humble and often overlooked ingredients.
If you ever have the chance to try our kari kari, don’t hesitate to give it a try. It is a unique and flavorful dish that is sure to leave a lasting impression.
- 2 tbsp vegetable oil
- half a head garlic
- 1 big sliced onion
- Menudencias (pigs heart, spleen, kidney, small intestine)
- 1 banana blossoms
- bird's eye chili
- 2 tbsp soy sauce
- 1 tbsp liquid seasoning
- 1 tsp sugar
- 3 tbsp vinegar
- 1 cup pig's blood
- 1 cup of kakang gata (coconut cream)
- Clean menudencia by rubbing salt on the meats and washing with running water.
- Boil innards with salt for 10 minutes. Discard water and rinse boiled meats with running water.
- Drain and chop into very small pieces. Set aside.
- Clean the banana blossoms and thinly slice.
- Boil in water with a bit of salt.
- Squeeze out water to remove any bitterness,
- Saute onion and garlic.
- Add meats and saute until brown.
- Add banana blossoms.
- Season (chili, soy sauce. liquid seasoning, sugar, and vinegar)
- Add pigs blood. Simmer.
- Add coconut milk. Let cook until almost dry.
- Serve with rice!
In case there is no available offal, you can use ground lean meat.