Adobong Mani or Fried Shelled Peanuts with Garlic is a good appetizer. It is also believed to be a major source of nutrients that can boost brain power. When you are in the Philippines, these can be purchased from any major street corner. It comes in at least two forms: with or without skin. Each form has also two versions: spicy and non-spicy. This adobong mani recipe is the non-spicy version. You can always add “siling labuyo” or Thai Chili if you want it spicy.
Small food carts serve as the kitchen and display area for the peanuts. The vendor cooks the peanuts using a frying pan and stacks them in an aluminum tray for display. The serving size is measured using a small glass about twice the size of a shot glass and packaged in small brown paper pouches.
Up to now, I still don’t know why fried peanuts with garlic are called Adobong Mani. In general, Adobo is defined as a seasoning or marinade. For Filipinos, it is defined as any dish cooked with soy sauce, vinegar, and garlic. It seems that Adobong Mani does not match any of the definitions above. Do you have an idea as to where this appetizer got its name?
Try this Adobong Mani recipe and send us your feedback.
- 1½ to 2 lbs raw shelled peanuts (with or without skin)
- 1 head garlic, cloves halved
- 2 teaspoons, salt
- 2 cups cooking oil
- Heat a cooking pot then pour-in cooking oil.
- When the oil is hot, put-in the garlic and fry until the color turns golden to medium brown.
- Remove the garlic and set aside.
- Adjust the heat to low then fry the peanuts while stirring occasionally. This should take about 10 to 14 minutes.
- Take the peanuts out of the cooking pot and drain excess oil using a sieve.
- Transfer the peanuts to a mixing bowl. Share and enjoy!