Friday, 25 January 2013

Camel Adobo

My husband cooked camel adobo some days ago.  Yes, I'm referring to the tall dessert animals with hunched backs.  Camel is a popular food in Qatar and the rest of the countries in the Middle East.  They are bred either for transport, for sports, or for food consumption.  

It's our first time to cook and eat camel.  And to be safe, Frederick cooked it adobo style so he won't go wrong.  I was actually thinking of nilagang camel for us to be able to taste the real flavor of the camel meat without the interference of too many flavors.  But since I am not the cook, I let my husband do what he likes with the meat.

My husband and I agreed that the taste is between a beef and a goat's meat.  But it is far tastier than beef and has a lesser gamey flavor of a goat's meat or mutton. And compared to beef, camel meat are leaner and has lesser saturated fats making it a healthier alternative for beef. Uuuhhhm yes I tasted the meat minus the sauce, for the first time and I liked it.  But my tummy rejected it :-( I only had a very small bite (less than half an inch!) what a waste :-(  (I have IBS and my stomach reacts violently against some food and red meat is its worst enemy)

Interesting facts about camels:

1.  camel means beauty in Arabic
2.  it's hump stores fat and not water

For more interesting trivias about camels, check Michele Collet's 20 Amazing Fact About Camels.

For those in Qatar who wants to try camel meat, you can buy them from carrefour

Ingredients :

Camel meat, sliced into 1 1/2" x 1 1/2" - 500 g.
Soy Sauce
Oyster Sauce
Garlic, chopped - 4 cloves
Onion, diced - 1 medium
Black Pepper corn
Bay leaves - 2 pcs
Magi Magic Sarap

Cooking Procedure : 

1. Heat oil in a pressure cooker. Sear the meat until it almost turned brown.
2. Add in the garlic then the onions and pepper corns, stir.
3.  Pour water enough to cover the meat and add the rest of the ingredients.  Bring to a boil under pressure for at least 15 minutes (time it starting from the moment the cooker whistles)
4.  Remove pressure from the cooker and continue cooking the meat until it is fork-tender.  Add more water as needed.

You can simmer the meat until it becomes dry or you can leave a bit of sauce with it. 
Check our collections of adobo recipes here.

© myFresha-licious (25January2013)


  1. Nice kabayan! I want to try this. what if i don't have pressure cooker? Can I just use a casserole instead? thanks!

  2. Na-try ko na din lutuin ito kabayan without using pressure cooker. Madali namang lumambot yung meat. Pero pinakuluan ko muna with water + bay leaves and pepper corn tapos nung mejo malambot na saka ko pinakuluan sa toyo. After that, dun ko ginisa ng bawang at sibuyas, tapos timplahan ng suka :)