this is basically nilagang baka (and some chicken for the kids), only with tomato sauce and chorizo bilbao and garbanzos added to the pot. i guess it’s really a blend of the pinoy and the spanish influence. come to think of it, this is the “maria clara” of pinoy recipes (but that’s another story) 😀
i fried the saging saba instead of just putting them raw. frying gives them some sort of caramelization and thus sweetens the broth.
did you see we cooked it in a kawali? how rustic can you get than that (yah, i guess more if a palayok was used instead) 😛