Ramatule

Ramatule is a traditional dish originating from the Philippines, particularly associated with the Visayan region, especially in the island of Cebu. The name "ramatule" is derived from the Cebuano word "ramat," which means "to mix," and "tule," referring to the coconut milk used in the preparation. This dish is a type of coconut-based stew, often featuring a mix of seafood, vegetables, and sometimes meat, all simmered in a rich, creamy coconut milk sauce.

The preparation of ramatule typically involves marinating the protein—such as fish, shrimp, or chicken—in a blend of spices, vinegar, and sometimes calamansi or other citrus juices. The mixture is then cooked with coconut milk, tomatoes, onions, garlic, ginger, and other aromatic ingredients like turmeric or chili. The dish is known for its mild, slightly tangy, and creamy flavor profile, balanced by the subtle heat of chili if included.

Ramatule is often served as a family-style meal, enjoyed with steamed rice. It is a staple in Filipino households, especially during gatherings and celebrations. The dish’s versatility allows for variations, with some versions incorporating local ingredients like taro leaves, eggplant, or even cassava. Its simplicity and hearty nature make it a beloved comfort food across the Philippines, reflecting the region’s culinary traditions rooted in fresh, locally sourced ingredients.