What was your initial thought when you heard the word breakfast? or snack? Or both.
There is just one food that is suitable for both breakfast and snacking: CHAMPORADO.
Champorado, often called tsampurado (from the Spanish term champurrado), is a sweet chocolate rice porridge popular in the Philippines.
History dates back to the Spanish colonial period in the Philippines. During the galleon trade between Mexico and the Philippines, Mexican traders shared their skills of creating champurrado with the Philippines. The recipe evolved over time, and Filipinos discovered how to turn Mexican champurrado into Philippine champorado by replacing masa with sticky rice.
Champorado, traditionally eaten as a breakfast dish, has grown in popularity among Filipinos due to its pleasantly cozy flavour and rapid preparation time. This meal, made by cooking glutinous rice in water and adding cocoa powder, and sugar, and a bit of salt, strikes the ideal mix of sweetness and richness. It is frequently served with a sprinkle of powdered milk on top, which adds an extra creamy and smooth texture, and don’t forget the salted dried fish on the side for additional flavour.
What distinguishes champorado from other breakfast options is its adaptability. While it is often had in the morning, it can also be the ideal snack at any time of the day. Its warm, delicious flavours are sure to satisfy any chocolate lover’s demands. Champorado never fails to bring comfort and delight, whether served steaming hot on a wet afternoon or chilled in the fridge for a pleasant treat.
Aside from its delicious taste, champorado has a distinct place in Filipino culture. Many individuals have great recollections of their grandmothers or moms making this warm bowl of deliciousness for them on special occasions or quiet weekends at home. It’s a dish that brings people together while also evoking nostalgia. So, the next time you’re craving breakfast or a quick snack, don’t hesitate to try champorado and taste the pleasure that Filipinos have treasured for decades.
Get ready and make your own champorado recipe
Recent Comments