Caldereta

Caldereta is a popular Filipino dish that originated from the Spanish culinary tradition. It is a hearty stew made from goat meat, but variations using beef, chicken, or pork are also common. The dish is characterized by its rich, spicy tomato sauce, which is thickened with liver spread or ground liver.

History

Caldereta, also known as Kaldereta, was introduced to the Philippines during the Spanish colonial period, which lasted from 1521 to 1898. The name Caldereta is derived from the Spanish word caldera, meaning cauldron, referring to the large pot used to cook the stew.

Ingredients and Preparation

The primary ingredient in Caldereta is meat, traditionally goat meat, but beef, chicken, or pork can also be used. The meat is marinated in soy sauce and garlic, then browned in oil. Vegetables such as potatoes, carrots, and bell peppers are added, along with hot peppers for spice.

The distinctive feature of Caldereta is its rich, spicy tomato sauce. The sauce is made from tomato sauce, tomato paste, and a variety of spices, including paprika, bay leaves, and black pepper. The sauce is thickened with liver spread or ground liver, giving the dish its unique flavor and texture.

Variations

There are many regional variations of Caldereta throughout the Philippines. Some versions include olives, pickles, or cheese. In the Visayas and Mindanao, coconut milk is often added to the sauce for a richer flavor.

Serving and Consumption

Caldereta is typically served with rice, and is a popular dish for special occasions and family gatherings. It is also commonly served in Filipino restaurants worldwide.

See Also

• Adobo
• Sinigang
• Lechon
• Filipino cuisine