Champorado

For the Mexican drink, see Champurrado.

Champorado

Top: A bowl of champorado with milk; Bottom: Tableya , locally made tablets of pure chocolate made from fermented, toasted, and ground cocoa beans
Alternative names	Tsampurado
Type	Porridge
Place of origin	Mexico/Philippines
Region or state	South America
Serving temperature	Hot or cold
Main ingredients	Glutinous rice, tabliya , milk or coconut milk, sugar
Ingredients generally used	Daing or Tuyô and roasted cocoa beans
Variations	Tinughong
Food energy (per serving)	244.30  kcal (1,022.2  kJ)
Nutritional value (per serving)	Protein 7.60  g Fat 10  g Carbohydrate 54.50  g
Similar dishes	Champurrado
Media: Champorado

Champorado or tsampurado ^[1] (from Spanish : champurrado ^[1] from champurrar 'to mix' ^[2] ) is a sweet chocolate rice porridge in Filipino cuisine.

Ingredients

It is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda , with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish ( daing or tuyo ).

Tinughong is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. ^{[3] [4]}

A popular new variant of champorado is ube champorado, which has a purple yam (ube) flavoring and ube halaya. It is characteristically purple like all ube-based dishes. ^[5] Other contemporary variants include white, pandan and strawberry flavors.

History

Its history can be traced back from the Spanish colonial period of the Philippines. During the galleon trade between Mexico and the Philippines, Mexican traders brought the knowledge of making champurrado to the Philippines (while tuba was introduced back in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice. ^[6]

See also

• List of porridges
• Tsokolate
• Chocolate industry in the Philippines
• Foodportal

References

1. Almario, Virgilio, et al. 2010. UP Diksiyonaryong Filipino , 2nd ed. Anvil: Pasig.
2. "champurrado". Diccionario de la lengua española . Royal Spanish Academy & Association of Academies of the Spanish Language. Retrieved December 16, 2024.
3. Rose Catherine S. Tejano (December 16, 2012). "Sikwate Stories". The Bohol Chronicle (344). Archived from the original on August 13, 2016. Retrieved July 28, 2016.
4. "Bisaya English Translation of "tinughong"". Cebuano Dictionary. Sandayong.com. Archived from the original on September 14, 2016. Retrieved July 28, 2016.
5. "Ube Champorado". yummy.ph. October 18, 2017. Retrieved August 18, 2024.
6. "Mexico Champorado". January 31, 2011. Retrieved May 8, 2018.