gabu

Gabu refers to a type of traditional Filipino dish, most commonly known as dinuguan, which is a stew made from pork or chicken offal and meat, simmered in a rich, savory sauce of pig's blood, vinegar, garlic, and spices. The name "gabu" is less common and may be a regional variation or a less frequently used term for this dish. The characteristic dark color of dinuguan comes directly from the blood, which also contributes to its distinctive tangy and slightly metallic flavor.

The preparation typically involves sautéing garlic, onions, and ginger, followed by the addition of meat and offal. Vinegar is then added to tenderize the meat and cut through the richness of the blood, which is incorporated towards the end of the cooking process. Spices such as chili peppers (siling haba) are often included for a bit of heat. Gabu, or dinuguan, is a staple in Filipino cuisine and is often served during special occasions and fiestas. It is traditionally eaten with steamed rice, particularly puto, a type of steamed rice cake, which complements the intense flavor of the stew. The dish's unique taste and texture have made it a polarizing but beloved part of Filipino culinary heritage.