[This is a photo of me and my daughter, Gabriela, slinging my homemade adobong manok at the first and only Adobofest in Seattle, summer 2013. I didn’t win, but I’m proud to say that DJ Sabzi from Blue Scholars voted mine as the best of the fest. Sarap!]
I rinse the chicken and put it in the wok
Soy, garlic, vinegar, and peppercorn
This national dish is my family rock
Other ones I’ve tried, I tend to scorn.
Bring to boil and then cook till done
And while you’re at it make the rice
It’s nearly ready—walk, don’t run
40 minutes will suffice
Broil the chicken pieces, reduce the sauce
To bring out the delicious flavor
You’re making adobo like a boss
Everyone will love for sure.
This is how my family makes adobo
Love, care, and tradition will always show.
*(I wrote this sonnet at a yoga + writing retreat on the Big Island of Hawai’i, circa 2016. No revisions made.)
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