Kadayawan Festival Discount Code

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Kadayawan Festival: A Feast for the Senses

The Kadayawan Festival, held in Davao City Philippines every August, is a vibrant celebration of the harvest, indigenous culture, and the beauty of nature's bounty. This week-long festival brings together diverse tribes and communities, showcasing the abundance of the land through colourful street parades, traditional dances, and mouth-watering local delicacies. At the heart of Kadayawan is the idea of unity, as food becomes a symbol of community, heritage, and gratitude.

In honour of the festival, we explore two beloved Filipino dishes that capture the spirit of Kadayawan—Balbacua and Chicken Adobo—each rich in flavour, history, and tradition.

Balbacua: A Hearty, Slow-Cooked Delight

Balbacua, a beloved dish from the Visayas and Mindanao regions, is a comforting, slow-cooked stew featuring tender beef (often oxtail), simmered in a rich, coconut milk-infused broth with spices. Its deep, savoury flavours are a perfect reflection of Filipino culture—where patience and communal dining are celebrated. Often served with steamed rice or puto (Filipino rice cakes), Balbacua brings families and friends together, making it a fitting dish for Kadayawan’s emphasis on unity and sharing.

Chicken Adobo: A Filipino Staple

No Filipino feast is complete without Chicken Adobo, a dish that has become a symbol of Filipino home cooking. This classic dish is made by simmering chicken in a tangy and savoury sauce of soy sauce, vinegar, garlic, and spices, creating a flavour-packed stew that has earned its place as the national dish of the Philippines. Adobo is often served during celebrations, and its rich, comforting taste resonates with the values of family, tradition, and the joys of gathering around a shared meal.

Whether you're celebrating the Kadayawan Festival or simply enjoying a taste of Filipino culture, these dishes invite you to experience the warmth, richness, and unity that food brings to our lives.

Recipes below - Enjoy all this week, Steve and the Spice Team

This weeks discount code is

DavaoSpices25

Good for 1 use per customer, expires Sunday 24th August

Spice Shop Entrance

Chicken Adobo: Adobo is widely considered the national dish of the Philippines, and each family or region may have its own variation. It’s a simple yet flavourful dish that speaks to the Filipino love for bold, savoury flavours. Adobo has evolved over centuries, incorporating influences from Spanish and indigenous Filipino cooking, making it a perfect example of the fusion of cultures in the archipelago

Ingredients: Serves 4-6

1 whole chicken (cut into serving pieces) or 1.5 kg chicken thighs or drumsticks
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon vegetable oil
1 onion, chopped
6 cloves garlic, minced
2 bay leaves
1 teaspoon whole peppercorns
1 teaspoon sugar (optional, for sweetness)
1 cup water or chicken broth
Salt and pepper to taste

Instructions:

Marinate the Chicken: In a large bowl, combine the soy sauce, vinegar, minced garlic, bay leaves, peppercorns, and sugar (if using). Add the chicken pieces and marinate for at least 30 minutes (or longer for better flavour absorption).
Sauté the Chicken: Heat oil in a large pan over medium heat. Add the onions and sauté until they are soft. Add the chicken pieces (reserve the marinade) and brown them on all sides for about 5-7 minutes.
Simmer the Adobo: Pour the reserved marinade over the chicken and add the water or broth. Stir to combine. Bring to a boil, then lower the heat and let it simmer, uncovered, for about 30-40 minutes or until the chicken is tender and the sauce has reduced.
Adjust Seasoning: Taste the sauce and adjust the seasoning with salt, pepper, or more soy sauce for depth, and sugar if you prefer a slightly sweeter flavour. The sauce should be rich, tangy, and savory.
Serve: Serve hot with steamed rice to soak up the savory sauce. If you like, you can garnish with fried garlic or even serve with a side of vegetables.

Balbacua: This dish is deeply rooted in Filipino tradition, particularly in the Visayas and Mindanao regions. It's often made for special occasions and gatherings due to its rich, slow-cooked nature. The long cooking process symbolizes the patience and effort invested in family and community bonding, much like the Filipino value of bayanihan (community cooperation).

Ingredients: Serves 4-6

1.5 kg beef (preferably oxtail, but other cuts like beef shank work well)
1 tablespoon vegetable oil
1 onion, chopped
6 cloves garlic, minced
2 bay leaves
1 teaspoon whole peppercorns
1 tablespoon soy sauce
1 tablespoon vinegar
3 cups beef broth (or water)
1 can (400 ml) coconut milk
2 medium potatoes, peeled and cubed
1 medium carrot, peeled and cubed
Salt and pepper to taste
1-2 tablespoons of annatto powder (optional, for colour)
2-3 tablespoons sugar (optional, for sweetness)

Instructions:

Prepare the Beef: Clean the beef well, especially if using oxtail or tougher cuts. Boil the beef in water for about 30 minutes to remove impurities. Drain and set aside.
Sauté Aromatics: Heat the oil in a large pot. Sauté onions and garlic until fragrant and soft.
Simmer the Beef: Add the beef to the pot, along with soy sauce, vinegar, bay leaves, peppercorns, and a pinch of salt. Allow it to simmer for a few minutes before adding the beef broth or water. Let it cook for about 2-3 hours until the meat is tender.
Add Coconut Milk and Vegetables: Once the beef is tender, add the coconut milk, potatoes, and carrots. Continue to simmer until the vegetables are tender and the sauce has thickened. If you’re using annatto powder, add it at this stage for colour.
Season and Adjust: Taste and adjust seasoning with salt, pepper, and sugar. The sugar helps balance the richness of the coconut milk.
Serve: Serve the Balbacua hot with steamed rice or puto (Filipino steamed rice cakes). The slow-cooked beef should be tender and flavourful, with a rich, creamy broth.

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