Lugaw, also spelledlugao, is aFilipinoglutinous rice dish orporridge. Lugaw may refer to various dishes, both savory and sweet. InVisayan regions, savorylugaw are collectively referred to aspospas.Lugaw is widely regarded as acomfort food in the Philippines.[1][2][3]
According to theNational Commission for Culture and the Arts,lugaw is one of the earliest historically-documented dishes in the Philippines. TheVocabulario 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]
Lugaw is traditionally made by boilingglutinous rice (Ilocano:diket;Tagalog:malagkit;Visayan:pilit). Regularwhite rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only usingsalt,garlic, andginger; or alternatively,sugar. Heartier versions are cooked in chicken, fish, pork or beef broth. It is regarded as acomforting 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]
Most savory versions oflugaw are derived from or influenced byChinese-stylecongee, introduced byChinese-Filipino migrants. It has diverged over the centuries to use Filipino ingredients and suit the local tastes. Filipino savorylugaw are typically thicker than other Asian congees because they use glutinous rice. They are traditionally served withcalamansi,soy sauce (toyo), orfish sauce (patis) ascondiments[13][14] Savorylugaw are usually paired with meat or seafood dishes. The most common istokwa't baboy (cubedtofu andpork).[6][7]
Sweet versions oflugaw are more characteristically Filipino. They include:
Binignit –lugaw made withcoconut milk (gata) and various slices of fruit, jelly desserts (likesago,tapioca pearls,kaong, etc.), and root crops (likesweet potato,taro, andube). It is known by many other regional names, likeginá-tan,tabirák,alpahor,ginettaán,ginat-ang lugaw, andkamlo.[12]
Champorado –lugaw with home-madechocolate andmilk. It is a native adaptation of theMexican drinkchampurrado. It is traditionally paired with dried fish (tuyo), but can be eaten as is as a dessert.[17]
Thelugaw has been widely associated with the political camp ofPhilippine Vice PresidentLeni Robredo, originating from her2016 election campaign during which Robredo's supporters sold the rice porridge as part of a fundraising effort.[20] Robredo's detractors andinternet trolls have pejoratively used the tags "Leni Lugaw" or the "Lugaw Queen" after photos of her servinglugaw circulated online.[21] In response, Robredo has since adopted the tag during political events and campaigns, including servinglugaw to attendees of her2022 Philippine presidential election bid announcement.[22]
