Autumn is upon us! With autumn comes the cold and rainy days and champorado. Champorado is a sweet chocolate rice porridge that is usually eaten for breakfast or as an afternoon snack. This rice porridge/pudding is usually served with a salty accompaniment such as dried fish.
Champorado is part of the indelible memories of Pinoys when they think about rainy days. It is served during breakfast time and also for merienda (which is like morning or afternoon tea). A nice, creamy substantial chocolate hit perfect for eating when it’s dark and stormy outside and you are warm and cosy inside.
Champorado is a legacy of the galleon trade with Mexico which was instituted when the Philippines and Mexico were both colonies of Spain from 1565 to 1815. The Mexicans brought the knowledge of how to make champurrado to the Philippines. Champurrado is a hot chocolate drink and it evolved in our tropical islands to become a kind of rice porridge/pudding.
Champorado can be eaten on its own. But traditionally, we eat it with a salty accompaniment. One such accompaniment is tuyo or salty dried small fish. The type of fish in our champorado picture is a herring called tunsoy. Another popular accompaniment is fried dilis or anchovy.
Thinking about what else could accompany champorado, we thought the Japanese dried bonito flakes would be great to spread on top and Italian-style anchovies as well. We tried it out and while the bonito flakes were great, the anchovies needed some frying action.
Now that it’s the start of autumn (my favourite season by the way) here in Australia. We’ll start to have a bit more rain now, colder nights. In short, the start of champorado and arroz caldo weather! What food do you love to eat when it’s dark and rainy?