Kapsám

Kapsám is a traditional dish originating from the Philippines, specifically the Bicol region. It is a flavorful and spicy stew made primarily with fish or shrimp, simmered in coconut milk and infused with a variety of aromatics and spices. The defining characteristic of kapsám is its heat, derived from the generous use of chilies, often siling labuyo.

The preparation typically involves sautéing garlic, onions, and ginger until fragrant. Fish or shrimp is then added and cooked briefly before the coconut milk is poured in. Key ingredients that contribute to its distinct taste include tomatoes, and sometimes other vegetables like eggplant or water spinach. The stew is usually seasoned with fish sauce or salt and pepper to taste. The consistency of the sauce can vary, but it is generally thick and rich from the coconut milk.

Kapsám is often served hot with steamed white rice, which complements the dish's spicy and savory profile. It is a popular dish in home cooking and is also found in local eateries, particularly in areas where Bicolano cuisine is prevalent. The dish is appreciated for its bold flavors and comforting warmth, making it a favorite among those who enjoy spicy food. While the core ingredients remain consistent, regional variations may exist in the specific types of chilies or vegetables used.