Kauna

Kauna is a traditional Filipino dish originating from the Bicol region. It is a spicy and savory stew, typically made with fish or seafood, coconut milk, and a generous amount of chili peppers. The specific type of fish used can vary, but commonly includes tulingan (mackerel tuna) or galunggong (round scad). The coconut milk provides a creamy base, while the chilies, often bird's eye chilies (siling labuyo), give Kauna its characteristic heat.

The preparation of Kauna involves simmering the fish or seafood in coconut milk along with aromatics such as garlic, onions, and ginger. The chilies are added whole or chopped, allowing their spice to infuse the broth. Some variations may also include other vegetables like taro leaves or bilimbi. The dish is known for its rich flavor profile, balancing the creaminess of the coconut milk with the fiery kick of the chilies.

Kauna is usually served hot with steamed rice, making it a popular comfort food, especially during cooler weather. Its spiciness is a defining characteristic, and the intensity can be adjusted based on personal preference. The dish exemplifies the bold flavors often found in Bicolano cuisine.