Peanut Butter in Kare-kare

Peanut Butter is very important ingredient in Kare-kare because it will add more flavor and richness taste to the dish.

What is Kare-kare?

Peanut Butter in Kare-kare

Kare-kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare-kare can also be made with seafood (prawns, squid, and mussels) or vegetables (sometimes exclusively vegetables, becoming Kare-kareng gulay). Vegetables, which include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and aspargus beans are added—usually equaling or exceeding the amount of meat. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice.

Other flavorings may be added, but the dish is usually quite plain in tastiness, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice.

How to Prepare Kare-kare dish?


  • 3 lbs oxtail cut in 2 inch slices you an also use tripe or beef slices
  • 1 piece small banana flower bud sliced
  • 1 bundle pechay or bok choy
  • 1 bundle string beans cut into 2 inch slices
  • 4 pieces eggplants sliced
  • 1 cup ground peanuts
  • 1/2 cup peanut butter
  • 1/2 cup shrimp paste
  • 34 Ounces water about 1 Liter
  • 1/2 cup annatto seeds soaked in a cup of water
  • 1/2 cup toasted ground rice
  • 1 tbsp garlic minced
  • 1 piece onion chopped
  • salt and pepper


  • In a large pot, bring the water to a boil
  • Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
  • Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
  • Add the toasted ground rice and simmer for 5 minutes
  • On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
  • Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
  • Add salt and pepper to taste
  • Serve hot with shrimp paste. Enjoy!

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