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Food and Leisure

Americans discover the breakfast staple Filipinos have been eating for centuries

Dan Manglinong - Philstar.com
Americans discover the breakfast staple Filipinos have been eating for centuries

Filipinos are abuzz after the New York Times released an article titled “Yes, Adults Can Have Chocolate for Breakfast. Really,” detailing the step-by-step process of making “chocolate oatmeal.” 

Matthew Mendoza/CC BY-NC-SA
MANILA, Philippines — If there’s anything Filipinos love more than hot, steamy champorado on a chilly morning, it’s making fun of anything and everything under the sun.
 
 
Filipinos are abuzz after the New York Times released an article titled “Yes, Adults Can Have Chocolate for Breakfast. Really,” detailing the step-by-step process of making “chocolate oatmeal,” which sounds suspiciously like the Filipino breakfast table staple. 
 
 
 
 
 
As expected, Filipino Twitter hasn’t warmed up to “chocolate oatmeal.” 
 
 
Among the recommended additions to the dish are “sweet butter, a shower of demerara sugar and a few tiny flakes of sea salt,” things you don’t always see on the breakfast table here in the Philippines. 
 
Some trace the origins of champorado to the galleon trade between Mexico and the Philippines which started in the 16th century. It was said that Mexican traders brought with them knowledge of making champurrado, a thick chocolate drink often served with churros. Rice was eventually added turning it into the champorado we know and enjoy today.
 
Last year, a photo of Ivanka Trump’s hotdog and marshmallow skewers also went viral after Filipinos here and around the world saw the birthday party staple served at the US presidential daughter’s dinner table.
 

 

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