Name: Oxtail Peanut Stew (Kah • REH kah • REH)
Yield: Serves 6
Cuisine: Filipino
Ingredients: 2 whole fresh Fresno or serrano chiles; 2 teaspoons coarsely cracked black pepper; ½ head small green cabbage, chopped into 1½-inch (4 cm) pieces; 6 cloves garlic, smashed and peeled; 1 (2-inch/5 cm) piece fresh ginger, peeled and finely minced; 1 bunch kangkong (water spinach) or spinach; 12 pods okra; 1 large red bell pepper, cut into 1-inch (2.5 mm) dice; 1 cup (128 g) coarsely ground peanuts; Steamed rice, for serving; ⅓ cup (75 ml) fish sauce; Bagoong, store-bought or homemade; ½ cup (120 ml) peanut butter; 1 medium Japanese eggplant, cut into 1½-inch (4 cm) pieces; 3 tablespoons (45 ml) palm oil; ½ bunch long beans, cut into 3-inch (7.5 cm) pieces (about 1½ cups/165 g); 2½ pounds (1.2 kg) oxtail, cut into 1-inch (2.5 cm) medallions; 2 bay leaves, fresh or dried; 5 dried Thai chiles; 2 teaspoons kosher salt; 1 cup (170 to 200 g) toasted rice from Rice Coffee, ground into a fine powder; 2 large carrots, cut into large dice; 4 teaspoons finely ground annatto seed; 2 large onions, one whole and unpeeled, the other cut into a large dice

Preparation info

Serves
6

Difficulty
Complex

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

For a brief twenty months in the middle of the eighteenth century, Manila was part of the British empire, a pawn between England and Spain. As the cultural historian Felice Prudente Sta. Maria has written, the kare in kare-kare and karinderia (small restaurant) is believed to derive from the Tamil kari or curry, brought to the Philippines by the Indian cooks who served with the Royal Navy. But the karekare of today shares little with its South Asian namesake beyond a golden hue, achieved wi

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