#cassava products production

[buffetlicious]

From the rustic kampong (term for village) in Malaysia came this packet of homemade Spicy Tapioca Chips. The tapioca (木薯) or cassava is hand-peeled and shaven into thin rounds then dried before frying in hot oil. Seasonings like sugar, salt and chilli powder are added to give it that savoury sweet, yet slightly spicy flavours. It is so addictive as you munch on one piece after another.

[gastonjerry]

Ghanaian Nutrition

Introduction Ghanaian Nutrition Sustenance is the foundation of a sound and satisfying life. In Ghana, as in numerous different areas of the planet, the meaning of nourishment couldn’t possibly be more significant. It assumes an urgent part in the development and improvement of people, networks, and the country overall. This article dives into the wholesome scene of Ghana, investigating customary…

[cassabisco]

Website: https://www.cassabis.org/?lang=en

Address: Cra. 77 #18-51, Bogotá, Colombia

Cassabis.org is an international consulting firm specializing in sustainable agribusiness. They offer expertise in large-scale agroindustrial projects, focusing on cannabis, palm oil, cassava, and tubers. Their services include advising private, public, and non-profit organizations in the agribusiness sector, designing and implementing sustainable strategic plans for efficient and environmentally friendly operations. Their team comprises experts with extensive experience in food transformation, industrial cassava production, and palm oil sector entrepreneurship.

Facebook : https://www.facebook.com/Cassabis.org/

Linkedin : https://www.linkedin.com/company/cassabis-org/

Instagram : https://www.instagram.com/cassabis.or/

Youtube : https://www.youtube.com/@Cassabis.

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[clenfay]

Our Cassava Face Scrub delicately buffs away dead skin cells, promoting a smoother and more even skin texture.

[crisalidaseason]

It's so funny when people make jokes like "I hope my boba tea poisons me" because as someone who regularly eats tapioca I hope y'all gringos understand that tapioca is not gonna kill you remotely. Who gave you this info?

[joyshinemachinerycompany]

Joyshine food machinery company | potato processing machine | banana processing machine 

Joyshine as a top food machine manufaturer in China, which has over 20 years experience in food machinery industry. We produce potato processing line, banana processing line, cassava processing machine, vegetable and fruit washing machine, food fryer etc. We csn offer different solutions and custom service for your neeeds. If you are interested in our machine, please contact us as soon as possible. Wechat/whatsapp:8613213203466 Web:https://www.hnjoyshine.com

[reasonsforhope]

Lomwé and Macua communities in Mozambique’s Zambezia province traditionally harvest wild mushrooms to eat alongside staples like cassava. Conservationists are working with hundreds of indigenous women there to commercialize the sale of mushrooms like the vivid orange Eyukuli (Cantharellus platyphyllus) as part of a wider strategy to protect forests surrounding Gilé National Park.

The mushrooms are harvested in a 55,600-hectare (137,400-acre) buffer zone surrounding the national park during the height of the Southern African country’s wet season, from November to April. After harvesting, the fungi are cleaned, dried, and transported by road to Maputo, the capital, more than 2,000 kilometers (1,200 miles) away. There, they’re packaged and sold under the trade name Supa Mama.

This is the first time that native Mozambican mushrooms have been commercialized in the country.

Gilé covers an area of 286,100 hectares (707,000 acres), much of this covered in miombo woodlands that include tree species, like those from the Brachystegia genus, whose roots host mycorrhizal fungi. These underground networks help the trees absorb nutrients and moisture, and announce their presence in the form of diverse fruiting bodies above the ground: mushrooms.

Providing an economic incentive to protect the trees could be key to leaving them standing while promoting the wild mushroom harvest, says Alessandro Fusari...

Communities living around Gilé harvest at least 46 species of mushroom for local consumption. These include eyukuli, the trumpet-shaped khaduve (Lactifluus edulis), and the broad-capped namapele (Lactarius densifolius). So far, a total of five species are being harvested and packed for commercial sale under the project.

Pictured: Cantharellus platyphyllus (called Eyukuli in Lomwé) is one of 46 wild mushroom species Indigenous women harvest.

“Slowly, the community, especially the women, are learning that keeping the trees standing means having a bigger production of mushrooms,” Fusari tells Mongabay. “Since they’re starting to see commercial results, more and more avoid cutting trees.”

The project, which is supported by the French Development Agency, is in its third year, meaning the team doesn’t yet have the hard data to determine its success. But, Fusari says, the reduction in tree cutting “is a clear trend that is happening.”

Mushroom harvesting around Gilé is typically done by women while out doing other tasks, such as gathering firewood. The mushroom project works with 900 or so members of 30 women’s groups drawn from communities living in the national park’s buffer zone.

Gilé National Park is home to animals that include buffalo, wildebeest, sable, waterbuck, and around 50 elephants. Many of these animals were reintroduced from other areas to rebuild the wildlife wiped out during Mozambique’s 1977-1992 civil war.

...Giving commercial value to something normally only collected for subsistence is part of a wider program to promote sustainable agriculture...

The teams collecting mushrooms have already been trained in sustainable harvesting methods. For instance, they cut rather than pull the mushrooms from the ground, to avoid damaging the mycelium, or root-like structure, beneath the surface; they brush the dirt off the mushrooms wherever they pick them, to leave as many spores there as possible; and the women carry their harvest home in open baskets, to allow spore dispersal along the way.

-via Good News Network, October 14, 2023. Based on reporting by Mongabay News, September 1, 2023.

[probablyasocialecologist]

The great lesson that archeology has taught us is that the ancient history of the Amazon is marked by the production of diversity. When the Europeans first arrived in South America, there was an empire in the Andes that stretched across an enormous geographical area, connected with long roads, based on the taxation of agricultural production, and run by a bureaucracy built on noble families and headed by a supreme leader, the Inca. The absence of any political structures similar to those of the Inca Empire in other parts of the continent, particularly in the tropical regions that make up Brazil today, led scientists to propose hypotheses that attributed this to scarcity; the absence of the State in these regions was ultimately ascribed to the notion that there was something missing from tropical environments: fertile soils, animal protein, mild climates. Such pessimism about Brazil’s ability to engender so-called civilized forms of life, given its tropical condition and attendant constraints, has for decades been an object of study by the country’s intellectuals, many of whom viewed with skepticism the idea that Brazil was fated to be a tropical, mixed-race nation. Apart from the racism this view embodies, it is based on a false premise that has been undone by archeology: it has now been established that the Indigenous and other forest peoples who have occupied our country for centuries contributed to the rich, complex, and diverse ecosystems we have inherited today. Perhaps the strongest indicator of this incredible diversity are Indigenous languages, roughly 170 of which are currently spoken in Brazil. But if we consider all Amazonian countries, there are some three hundred languages, divided into about fifty families or groups. The Amazon has also been an important center for the production of agrobiodiversity. Plants consumed across the planet, such as cassava and cocoa, were first grown in the Amazon rainforest. Starting 5,500 years ago, in what is now the state of Rondônia, local peoples began to produce the dark, fertile soils known as terra preta [Amazonian dark earth]. Then, 2,500 years ago, this soil spread to other regions and at present covers various parts of the Amazon basin, encompassing perhaps 2% of the biome. Amazonian dark earth is a fundamental legacy of the Indigenous peoples of the past because it is used in farming today, ensuring the survival of thousands of people. Likewise starting 2,500 years ago, structures such as embankments, roads, ditches, and mounds began to be built across the Amazon region, although earlier examples can be found along the coast of Pará state, the lower Amazon River, and the Guaporé River. Along with Amazonian dark earth, these structures signal the establishment of fixed populations, some of whom lived in large settlements we might call cities. These peoples produced wonderful ceramic and stone objects, such as those found on the island of Marajó and city of Santarém, housed in museums in Brazil and abroad. It is estimated that eight to ten million people lived in the Amazon basin at the time of the European invasion. Many perished in the early centuries of colonization as disease, war, and slavery spread. When the first scientists began traveling through the Amazon in the eighteenth century, they found the region empty, and its ancient settlements covered by forest. The absence of stone structures contributed to the false idea that took hold over time: the Amazon was empty.

[fatehbaz]

British presence in the Straits Settlements […] (Penang, Singapore and Melaka) as a whole opened the way […]. Governor Andrew Clarke [...] clearly intended that economic botany should follow the quest for tin. Hardly three months after the [signing of the treaty legitimising British control in Malaya] [...] the Governor pressed Lord Carnarvon, Secretary of State for the Colonies, himself a keen botanist and collector, for the services of a ‘scientific botanist’. [...] Intimate plant knowledge among local [people] [...] assisted the discovery of many [plants valuable to European empire] [...] and the absorption of a number of vernacular names such as kempas (Koompassia), pandan (Pandanus) and nipah (Nypa) into scientific nomenclature. Equally, indigenous names for timbers, pre-eminently meranti and cengal, attained the status of trade names on the international market. Malay knowledge [...] proved also invaluable for commerce and [...] industries.

The Great Exhibition of 1851 at the Crystal Palace in Hyde Park, which displayed representative samples of colonial resources, was a microcosm of empire. Empire [...] co-sponsored the surveying, mapping and inventorying of people, lands and products for the ends of imperial power. Tropical nature, once a source [...] of wonderment, was brought to the domestic market place.

High on the imperial economic agenda were the Malayan territories, the source of gutta percha (from Palaquium gutta). Ingeniously adapted by the Malays [...], the plastic qualities of gutta percha were investigated for medical and industrial use by the [English East India] Company surgeons, T. Mongtomerie (1819-43) and T. Oxley (1846-57). [...] At the same time Oxley successfully pioneered the use of gutta percha for plastering fractures and preserving vaccine, the latter hitherto unable to be kept even for a few days. When a Prussian artillery Officer [...] then perfected its use for insulating telegraph cables, the product immediately gained strategic importance for the empire. Similar adaptations of other indigenous uses of plants paid dividends to industry and agriculture. [...]

---

The emergence of Hevea rubber in the Peninsula, superseding gutta percha as an industrial product was, again, the result of scientific exchange within the close-knit colonial botanical network [...] [following] [t]he illegal exportation by Kew [Royal Botanic Gardens in London] of the seedlings from South America to Ceylon and the Singapore Botanic Gardens [...]. Out of the seedlings sent in 1877 to Singapore, seven were planted by Hugh Low in the Perak Residency Garden. These and those raised in the Botanic Gardens furnished the seeds for the first plantations.

Though an introduced species, indigenous knowledge [...] of a wide variety of gums and exudates [...] benefited the plantation industry.

This [...] scored a major triumph for the colonial plantation industry. [...]

Large areas of Melaka had already been laid to waste by [...] a fast-growing variety of Brazilian cassava introduced in 1886 by Cantley.

The same cultivators soon turned the Imperata grasslands to rubber, but its rapid spread meant that a number of native plant species either became very rare or were entirely exterminated. The wild ancestor of the domestic mangosteen (Garcinia mangostana) is a likely example. [...] During his visit to Singapore in 1854 Wallace identified, within just a square mile, some 700 species of beetles [...].

---

All text above by: Jeyamalar Kathirithamby-Wells. "Peninsular Malaysia in the context of natural history and colonial science." New Zealand Journal of Asian Studies Volume 11 Number 1. 2009. [Bold emphasis and some paragraph breaks/contractions added by me.]

[solarpunkbusiness]

Filipino company AKO Packaging's tagline Hindi Ako Plastic—which translates to “I am not plastic”—carries a dual significance. It not only highlights the non-plastic nature of the products but also underscores the integrity of the business and its carriers.

Made from ground coffee, sugarcane and cassava sourced from local farmers, Ako Packaging offers a wide variety of products from pouches and t-shirt bags to laundry bags and mailers. The materials used make the packages compostable for at least 45 to 64 days.

In an industry that is known for being highly unsustainable as it historically prioritised convenience and cost over environmental impact, Sevilla shares her story on defying prevailing norms in her field and how others can do it too.

[olipopsoda]

Excuse me Dr. Olipop soda, I have a question about your product. You see, I am a 35 year old man I have some stomach issues. As I age, the issues get worse and I can not eat many things because of it. Your soda promotes gut health. Will it help with my IBS? I had an incident awhile ago and now my friends and acquaintances won’t speak to me. IBS has ruined my life and I need a solution and fast. Will your product save my gut? Will it reverse the pain and suffering this terrible disease has caused to myself and the people around me? At the very least, will it not mess with my gut? Another question, does this help with concentration? I am a very prolific writer and poet. I’m sure you’ve heard of my work before. I could use the boost. Please help me Dr.Olipop! My life is in you Olipop hands! Also, can you send me some pop for free? I’m a little short on cash this month. Please help me. Please. Please……please

Hello, Anon. The OLIPOP Customer Relations Department cannot legally provide medical assistance, and none of the team members are medical doctors. Please speak to your PCP before making any changes to your diet.

That being said, we’d be happy to explain how OLIPOP Supports Digestive Health so you and your doctor can make an informed decision about whether OLIPOP is right for you.

OLIPOP combines prebiotics, soluble plant fiber (from a number of different plants including Chicory Root, Jerusalem Artichoke, and Cassava), and botanical extracts to support your digestive health--with 9g of dietary fiber, just 2-5g of sugar, and 45 calories or less in each can.

OLIPOP incorporates a variety of clinically-tested prebiotics to give your friendly gut bacteria the nutrients they need. Prebiotics are nutrients that are undigestible by humans. They pass through the digestive tract into the large intestine, where they are fermented and broken down by our beneficial gut bacteria into useful compounds that support overall health.

There is research suggesting that digestive system activity and health may affect cognition, but I will have to forward your query to our Research Partners before I can make any claims about how OLIPOP may affect concentration specifically.

As for free OLIPOP, please reach out off anonymous through our DMs or askbox so we can discuss.

[morethansalad]

hi hi, i'm currently homeless and trying to eat more vegan food (or rather, less non-vegan food)-- do you know of anything warm that could conceivably be made in a microwave that isn't largely expensive frozen foods or those red bean and rice packets? my go-to lately has been microwaved scrambled eggs, but i really don't want to rely on animal products. thank you either way 💛

helloo. first of all, if the ethics of veganism are on your mind, honestly, just do your best. veganism is about doing as much as you're practically able to do in your situation. my family and I were homeless for a stretch of time when I was growing up, and it wasn't until that situation was over that I had the liberty (i.e. mental bandwidth) to be so choosy about what I ate (granted, this was before veganism became popular at all. we were "crazy" for being vegetarian already).

but secondly, I would suggest mostly going for canned food, cup noodles & sandwich items. also, oatmeal/porridge if you're into hot cereal. those usually make the most sense to rely on. a canned soup + microwavable rice + your favorite spice blend could, I hope, be a fairly easy go-to in your situation. (rely on complex carbs: rice, bread, beans, oats, pasta, tortillas, and potatoes/sweet potatoes/cassava/etc). and tea is nice for keeping warm and your tummy full when your meals are a little scanty. hydration, in general, is good if you're able to keep on top of.

last thing, if you're able, try to keep incorporating some fresh or dried fruit, veggies, and herbs from time to time. I remember super craving fresh food. your health can really take an impact without it. you could even stop by farmer's markets towards closing hours to get a good deal or shop the produce in stores that are marked down for "imperfections." bananas, leafy greens, tomatoes, raisins, baby carrots, celery, kiwis, parsley, sweet potatoes, frozen berries...get something. ethnic markets tend to have better prices on produce than supermarkets, for the record. foraging is also a way to acquire free food (even if you can't find that much). enough pine needles to make a tea, enough mulberries to make a snack of, or enough dandelion blossoms & leaves to garnish a meal is better than nothing when it comes to getting more nourishment into your body.

best of luck, anon. I hope lots of unexpected sweet times are in store for you💚☺️

[allthebrazilianpolitics]

Brazilians Are Startled by High Levels of Sugar, Fat, and Salt in Food after New Labeling

Research shows that 56% noticed the warning on the packaging and, of these, 46% decided not to buy or will reduce consumption

Silvia Martins, 43, was certain that the cassava flour biscuit was "harmless" for her young daughters. However, the last time she went to the supermarket, she found a black label on the product with the warning: "High in saturated fat and sodium."

The new nutritional labeling for processed and ultra-processed foods, which warns about high levels of added sugar, saturated fat, and sodium, became mandatory last October, after nine years of debate between Anvisa (National Health Surveillance Agency), manufacturers, and civil society organizations.

Continue reading.

[sidewalkchemistry]

Why Cleaner Diets (Plant Based, Whole Foods, Raw Vegan, etc) Make People Sick & How to Easefully Adopt a Healthier Diet🦋 | Holistic Leveling Up!

Heard of people breaking out, unbalancing their hormones, getting fatigued, losing hair, developing gut issues, or becoming prone to colds having made a perfectly nutritious upgrade to their diet? (BTW I don't mean anything low-carb or high-fat. These don't meet the body's actual needs and lack fiber. They are not wise to practice unless you want fatigue and constipation).

Apart from the psychological and social difficulties of adhering to a healthier diet, there are also the physiological effects. Many people will claim that fully adequate diets made them sick and it must just not work from them because "everybody's body is different." The actual reason for this is that the body's natural detoxification pathways become less encumbered, and especially if drastic switches are made, the rates of cleansing can be too intense (simply eating more nourishing foods over junk foods is cleansing as it supports detoxification rather than inhibiting it). Most people are unaware that we have to take such permanent lifestyle transformations like this gradually, especially if we come from a history of illness or heavy junk food eating. I always recommend using the transitory principles of the Mucusless Diet Healing System (devised by Prof. Arnold Ehret), no matter how you are changing your diet. So, if you are looking to nourish your body as it deserves, seeking to remove processed foods, towards a primarily-fully whole foods, plant-based, home-cooked, mucusless, and/or frugivorous diet, all of the following applies.

Step 1: Understand that everything in nature makes permanent changes with transitory phases. For example, the life cycles of animals and growth of plants. Ehret says that "Nature's mills grind sure but slow." Overnight, cold turkey methods are not reliably effective because they work against nature. What we eat affects us chemically several times per day. To make a change in our foods is to change the chemical environment within us. (Making continual, progressive transformations to diet & lifestyle can look like this).

Step 2: Eliminate the worst mucus-forming foods first. Pus-forming foods (animal based products) are the most obstructing as they decompose in the digestive tract. They create the most powerful cravings and impediments to healing, since they have gummy residues and are fiber-less, which causes them to struggle to be fully eliminated from the digestive tract. If you are already off of animal ingredients, reduce/eliminate rice, gluten pasta, and other sticky grains from your diet. Opt for more coarse, sprouted, and gluten-free grains, like wild rice, millet, and buckwheat (until you transition away from them if that is your goal).

Step 3: Increase your intake of fruits and vegetables, especially the virtually fat-free and starch-free [or starch-free once cooked] ones because they are mucusless (for example, avocados, potatoes, and cassava are mucus-forming). These will help you to adjust to more nourishing meals because they are the best at developing a diverse & balanced gut microbiome. Base your meals around ripe fruits and well-grown vegetables. Have a predominantly or all-fruit breakfast (eg. baked peaches, spiced and stewed apples, smoothie, or fruit salad). Have a large delicious salad as (the bulk of) your dinner. Or follow the principles in the Transition Diet sections of the Mucusless Diet Healing System for most effective results. (For sensitive tummies or those unused to a fiber-rich lifestyle, introduce fiber gradually, focusing on fruit fibers, fresh cold-pressed juices, and smoothies). BTW eat enough! It can take a while to get used to feeling full up on plants. You may feel like you're eating tons, but it's all good :)

Step 4: Assist your body in its detoxification with holistically healthy habits. The most important of these is to undergo colon hydrotherapy. I know it seems strange from some, but since the gut is the foundation to our health and we have a long history in eating so many unsuitable foods don't eliminate completely (as we see with the prevalence of colon cancers and digestive problems), giving that additional cleaning to the intestines is as important as brushing your teeth. After having a natural bowel movement, it is suggested to do a lemon and distilled water enema (once a day to once a week, for best results). Enemas and colonics can also help relieve symptoms caused by lymphatic congestion, like headaches, colds, edema, bloating, toothaches, etc. Other holistic habits to assist cleansing: sweating, exercise & stretching, sauna, sunbathing (start with short periods in sun), salt/herb baths, fresh juice in the morning, breathwork, meditation & mindfulness (reduce stress), laugh more, get fresh air, aromatherapy, herbal teas, rational fasting protocols (begin first with mastering intermittent fasting and proper break-fast), naturally laxative food herbs (prunes, beets, chia seeds, psyllium husk, spinach, dates, etc), sound healing (relaxation), dry brushing, lymphatic massage, use of non-toxic products, etc. Try not to practice extreme things which can "shock" the body into intense detox phases. For example, cold plunging can be unhealthy for people with unregulated nervous systems.

Step 5: Kick out unhealthy cravings naturally. Replace them with whole food plant based, homemade alternatives. Or if you absolutely can not shake them, continue with your regular menus and eat it after your dinner salad. When your cravings are strong, be sure to continue with your colon hydrotherapy routine. Soon, your body will become cleaner and more sensitive to the foods (you will not want to experience their effects) and/or the craving will go away. Your cravings will tend to become healthier, for things like beans and your favorite fruit, rather than pizza and deep fried things.

Step 6: Keep things exciting. People often think eating healthier means more boring meals. Pfft. That's the exact opposite. There's so much intrigue in preparing high quality meals for yourself. And then...Your palate for all the rich plant flavors will expand too. I encourage you to try new fruits, vegetables, and herbs. Try some different beans, nuts, seeds, and grains too (if your goal isn't to be mucusless). Go to farmer's markets, wholesalers, ethnic markets & aisles, big box supermarkets, online specialty organic retailers (for bulk ingredients like dried fruit, herbs, or spices), and even clean convenience store items (eg. I've found unpasteurized tropical fruit pulps for smoothies, with no added ingredients). Research about the cuisines and herbal traditions from your own cultures and others. Often, the meals of the poor citizens were the most nourishing all along. You will discover more flavor combination ideas for salads, dips, sauces, spice blends, and teas. Rediscover that appreciation for simplicity and refreshing flavor in your meals.

Step 7: Enjoy the transition to doing bigger and better and more nourishing things for your body. You will easily become an expert in your own body and empowered to take your health into your own hands via these methods. Sometimes, it will feel arduous to get into the routine of meal prepping and grocery shopping -- but you're absolutely worth that effort. Understand the position you are in. You are making permanent epigenetic changes to the genetic codes you have been passed down. This is a gift that will impact the children you may have, the friends you make, the people you meet, and the generations to come. When we heal ourselves, we are not just healing our individual selves. It is about helping our world which has become so sidetracked with destructive habits & refortifying the influence of the nurturing instinct.

BEFORE YOU GO✨

Here's some extra guidance from 20+ year Mucusless Diet Healing Practitioner and Arnold Ehret expert, Prof. Spira in his article "Art of Transition":

"Although Ehret was a fruitarian thinker who asserted that a mono-fruit diet is the best for humans, he by no means suggested that people in our pathological condition can achieve such a level immediately without a considerable amount of dietary transition and PRACTICE of the Mucusless Diet. Many health seekers hear of fruitarianism and aspire to just jump right in without an extended period of transition...

Ehret’s healing system is not immediate raw-foodism, mono-fruit diet, or irrational extended water fasting, but a SYSTEM that coordinates the use of raw and cooked mucusless and mucuslean menus—in concert with short and long term periods of RATIONAL FASTING—to safety and effectively transition off of all mucus-forming foods. Yes, raw-fruit-mono diet is identified to be supreme, yet we must earn this level of excellence.

Not over night, but only after having paid reparations for the wrong that we, and our relatives, have done to our bodies all the days of our life. The key to sustaining the diet on a long term basis is the mastery of the Art of Transition. Whether it is through intuition, intellect, spiritual awakening, or scientific understanding, emancipating oneself from eating pus and mucus must be a top priority for those interested in physiological freedom.

And after generations of mucus-eating ancestors, it will simply not happen overnight. There is no shortcut around the transition. As Brother Air often says, 'you can be on the transition diet for more than 30 years if you need to be, but you will still be here.'”

May all beings be blissful💚😊🌼

[depictae]

10 Interesting Facts About Côte d'Ivoire

Learn 10 interesting facts about Côte d'Ivoire, from its leading cocoa production and dual capitals to its rich cultural heritage and vibrant music scene. Explore Côte d'Ivoire's unique attractions.

Basic Information About Côte d’Ivoire Country Full Name: Republic of Côte d’Ivoire Continent: Africa Official Language: French Currency: West African CFA Franc (XOF) Capital: Yamoussoukro (political capital), Abidjan (economic capital) Main Dish: Attiéké (cassava couscous) and grilled fish Famous For: Cocoa production, vibrant music and dance, beaches, national parks, Basilica of Our Lady…

[spooniechef]

Chicken Adobo (1 spoon)

I have a Filipino friend and she occasionally mentions various dishes. I got curious, as I do, and when I get curious, I try things. Or at least I look up a recipe and see if it’s something I could actually handle. Now, the adobo recipe I found on Recipe Tin Eats is not quite like the one my friend makes, but she assures me that everyone has their own variation on the theme so that’s fine. The one I tripped over is super-easy, and I couldn’t even think of anything to really recommend to make it any easier besides Useful Kitchen Items and some notes about putting together what to serve with it.

Here’s what you’ll need:

Chicken and Marinade

1.5lb skinless, boneless chicken thighs (or 750g; 5-6 pieces)

1/3 cup light soy sauce (or tamari if you’ve got gluten issues)

1/3 cup + 2 tablespoons white vinegar

3 garlic cloves, minced

4 fresh bay leaves (or 3 dried bay leaves)

Main Cooking

2 tablespoons oil (separated)

3 garlic cloves, minced

1 small onion, diced

1.5 cups water

2 tablespoons brown sugar

1 tablespoon black peppercorns (or 2 tablespoons coarse cracked black pepper)

Note on the chicken: it really does have to be thighs, because breasts will just fall apart. As to the pepper, I might recommend using the cracked black pepper rather than whole peppercorns because they will be everywhere and you’ll either be picking them out of the finished product or getting a very peppery mouthful every now and then.

Here’s what you do:

Combine the chicken and the marinade ingredients in a bowl. Marinade at least 20 minutes, or overnight

Heat 1 tablespoon of the oil in a skillet; take the chicken thighs out of the marinade and brown them over high heat on both sides - 60-90 seconds or so. Do not cook them all the way through. Once browned, take the chicken out and set aside, keeping the marinade

Heat the other tablespoon of oil in the skillet, add the garlic and onion, cook for another minute and a half or so.

Add the kept marinade, water, sugar, and pepper and bring to a simmer; then reduce heat to medium high and simmer for five minutes

Add the chicken, smooth side down; simmer uncovered for 20-25 minutes, turning the chicken around the 15-minute mark

Basically you’re looking for a thick syrupy almost jam-like consistency from the sauce. If you’ve hit the 25-minute mark and the sauce hasn’t thickened the way you’d like, take the chicken out and let it simmer by itself for a few minutes; then put the chicken back in to coat with the glaze

A few hints from my first attempt:

When you reach the cooking stage, have everything ready for dumping into the pan immediately. With such short windows between the chicken being browned and needing to have the onion and garlic in the skillet, it’s much better if you can just put everything that goes together at the same time into little bowls. Well, except for the water; I have a feeling that adding water with the sugar already dissolved would do things to the cooking time.

Start the rice earlier than you think you need to. Even once you take it off the heat, the sauce will keep thickening and while it’s still good as a glaze, it’s a little more difficult to get off the skillet.

This month’s going to involve chicken a lot. As well as the adobo, I’m going to be trying chicken chasseur tomorrow, and risotto later in the week. Plus the chicken broccoli pasta bake recipe I posted earlier. But there are also going to be some more Filipino recipes because I have a yen to try pinasugbo, which is a sort of deep-fried banana dessert. Fortunately for me, I live near an area with a pretty solid chunk of Filipino community. If I want find someplace that sells saba bananas, glutinous rice, taro, or cassava flour, I just have to take a ten-minute bus ride and then, like, throw a rock and I’m bound to hit a market that sells Filipino ingredients.