balbacua

English

Alternative forms

Etymology

Borrowed from Cebuano balbakuwa, from Spanish barbacoa (“slow-cooked meat on an open fire”) (whence also barbecue), from Taíno barbakoa (“framework of sticks”), the raised wooden structure the natives used to either sleep on or cure meat. The dish was likely named due to the similarity in the length of time in cooking and the tenderness of the meat. Compare Cebuano balbakuwa and Tagalog balbakwa.

Noun

balbacua (uncountable)

  1. (Philippines) A Filipino stew of beef slow-cooked until tender, especially in the cuisine of Visayas and Mindanao.

See also

Further reading

  • The Freeman (26 August 2016) “"Balbacua"”, in The Freeman Philstar.com
  • Manny Montala (7 October 2014) “BALBACUA RECIPE”, in Panlasang Pinoy Meaty Recipes
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