The divisive reactions to guava highlight how a single scent can evoke nostalgia in some while repelling others. What may be putrid to one person could be fragrant and deeply comforting to another. For me, the smell of guava is a reminder of home and the warm and nourishing comfort of a bowl of sinigang.

In our household, we favor a blend that fuses Tagalog adobo with the Visayan humba. Humba is based on the Chinese hong-ba, a pork stew that adds black beans and muscovado sugar to the standard adobo mix. This adaptation is simmered until the pork is crumbly tender, creating a thick, sticky sauce that coats cuts of chicken, pork, hard boiled eggs, and chicken liver. The result is a balanced flavor profile of sour, bitter, and salty, with a distinct leaning toward a rich, mellow sweetness.