Pangatula

Pangatula is a traditional Filipino dish originating from the Visayas region, particularly Cebu. It is a type of seafood stew that is typically made with a variety of seafood, including fish, shrimp, and squid, cooked in a rich, savory broth. The dish is known for its bold flavors and is often served with steamed rice.

The name "pangatula" comes from the Cebuano word "pangatula," which means "to cook in a pot." The dish is prepared by simmering the seafood in a pot with a mixture of spices, such as garlic, onions, ginger, and chili peppers. The broth is usually made from a combination of coconut milk, fish sauce, and soy sauce, which gives the dish its distinctive taste.

Pangatula is a popular dish in the Philippines and is often served during special occasions and celebrations. It is also a staple in many Filipino restaurants and seafood markets. The dish is typically served with a side of steamed rice and is often accompanied by a variety of vegetables and other side dishes.

In recent years, pangatula has gained international recognition and has become a popular dish in many countries. Its unique flavors and rich history have made it a favorite among food enthusiasts and seafood lovers alike. Despite its popularity, pangatula remains a beloved dish in the Philippines, where it is often served as a symbol of the country's rich culinary heritage.