A rich, thick, and creamy savoury Filipino Peanut Stew with long beans, eggplant, and pechay tagalog (similar to bok choy). The word ‘kare’ is actually derived from the word curry. Kare-Kare gets is distinct orange-ish yellow colour from annatto seeds, that when soaked give off a rich reddish hue. Kare-Kare is traditionally cooked with ox tail, but there are other variants like a seafood, beef, and vegetable Kare-Kare. I grew up eating this dish and it’s something that I love to have with ‘bagoong’ or shrimp paste. It’s also a dish usually enjoyed by my family together whether there’s a special occasion or not. It’s perfect for sharing and is best enjoyed with some rice!