Lugaw, also spelled lugao, is a
Filipinoglutinous rice dish or
porridge. Lugaw may refer to various dishes, both savory and sweet. In
Visayan regions, savory lugaw are collectively referred to as pospas. Lugaw is widely regarded as a
comfort food in the Philippines.[1][2][3]
History
According to the
National Commission for Culture and the Arts, lugaw is one of the earliest historically-documented dishes in the Philippines. The Vocabulario de la lengua tagala (1613) by Fr. Pedro de San Buenaventura, defines "logao" (Hispanized as "aroz guisado") as "rice mixed with [coconut] milk or water or of both (porridge)."[4][5]
Description
Lugaw is traditionally made by boiling
glutinous rice (
Ilocano: diket ;
Tagalog: malagkit;
Visayan: pilit). Regular
white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using
salt,
garlic, and
ginger; or alternatively,
sugar. Heartier versions are cooked in chicken, fish, pork or beef broth. It is regarded as a
comforting and easy-to-digest food, typically prepared for breakfast and during cold and rainy weather. It is also commonly served to people who are sick or bedridden, and to very young children and the elderly.[6][7]
Lugaw is usually eaten hot or warm, since the gruel congeals if left to cool. It can be reheated by adding a little bit of water.[8][9][10][11] Dessert versions can be eaten cold or even partly frozen.[12]
Variants
Lugaw can be paired or augmented with numerous other dishes and ingredients.
Savory
Most savory versions of lugaw are derived from or influenced by
Chinese-stylecongee, introduced by
Chinese-Filipino migrants. It has diverged over the centuries to use Filipino ingredients and suit the local tastes. Filipino savory lugaw are typically thicker than other Asian congees because they use glutinous rice. They are traditionally served with
calamansi,
soy sauce (toyo), or
fish sauce (patis) as
condiments[13][14] Savory lugaw are usually paired with meat or seafood dishes. The most common being tokwa't baboy (cubed
tofu and
pork).[6][7]
Sweet versions of lugaw are more characteristically Filipino. They include:
Binignit – lugaw made with
coconut milk (gata) and various slices of fruit, jelly desserts (like sago,
tapioca pearls, kaong, etc.), and root crops (like
sweet potato,
taro, and ube). It is known by many other regional names, like giná-tan, tabirák, alpahor, ginettaán, ginat-ang lugaw, and kamlo.[12]
Champorado – lugaw with home-made
chocolate and
milk. It is a native adaptation of the
Mexican drink champurrado. It is traditionally paired with dried fish (tuyo), but can be eaten as is as a dessert.[17]
The lugaw has been widely associated with the political camp of
Philippine Vice PresidentLeni Robredo, originating from her
2016 election campaign during which Robredo's supporters sold the rice porridge as part of a fundraising effort.[20] Robredo's detractors and
internet trolls have pejoratively used the tags "Leni Lugaw" or the "Lugaw Queen" after photos of her serving lugaw circulated online.[21] In response, Robredo has since adopted the tag during political events and campaigns, including serving lugaw to attendees of her
2022 Philippine presidential election bid announcement.[22]