Inihaw
Definition
Inihaw is the Filipino tradition of grilling food, especially meat and seafood, over charcoal, and by extension the dishes so prepared. From inihaw na liempo and bangus to chicken inasal and the street-side ihaw-ihaw skewers of isaw and barbecue, grilling is among the most beloved Philippine cooking methods (Inihaw).
Identities
| Source Type | Identity |
|---|---|
| Wikipedia | Inihaw |
| Wikidata | Q20580641 |
| DBpedia | N/A |
Also Known As
Sinugba (Visayas), inasal (Hiligaynon), ihaw-ihaw, Filipino barbecue
Examples and Analogies
Inihaw is the Philippines’ version of the global grill cultures: what asado is to Argentina and yakitori to Japan, inihaw is to the Filipino merienda — skewers over glowing uling coals, perfuming every plaza and roadside with charcoal and marinated pork.
Usage Scenarios
Inihaw appears everywhere from beach outings and backyard reunions to street carts selling isaw, betamax, adidas, and barbecue with vinegar dips. Restaurants build whole concepts around it, from Bacolod-style chicken inasal houses to grill platters of inihaw na pusit and talong paired with ensaladang talong.
Strategies
Technique centers on hot uling (charcoal) coals rather than open flame, marinades built on calamansi, soy, garlic, and banana ketchup or achuote depending on region, and patient turning with basting so sugar does not burn. Bamboo skewers are soaked and thin cuts scored for even cooking.
Security and Safety Measures
Grilling safety includes proper ventilation to avoid charcoal’s carbon monoxide risk, thorough cooking of chicken and entrail-based street items like isaw, and hygienic handling in street settings, where vinegar dips and reheating practice are practical safeguards.
Historical Context
Grilling over coals predates colonization in the archipelago, evident in pre-colonial seafaring and feast customs; Spanish chroniclers described natives roasting fish and meat over coals. Chinese-Filipino influence later contributed skewered formats and marinade ingredients, while the twentieth century’s street food economy turned ihaw-ihaw carts into a national institution.
Challenges and Controversies
Street-vendor hygiene and charcoal smoke health effects are perennial concerns; environmentalists note deforestation pressure from charcoal production; and disputes flourish over the correct marinade for chicken inasal and whether achuote oil is essential or optional.
Related Topic
Chicken Inasal