kahulla

Kahulla is a traditional dish originating from the Philippines, particularly associated with the Visayan region, especially in the island of Negros. The name "kahulla" comes from the Visayan word "kahul" or "kulu," which means "to mix" or "to blend," reflecting the dish's preparation method. It is a type of *sinigang*-style soup, but with a distinct twist that sets it apart from other Filipino soups.

Kahulla is typically made with a base of shrimp paste (*bagoong*), which gives the dish its signature salty and umami-rich flavor. The shrimp paste is blended with water or coconut milk to create a smooth, creamy broth. Common ingredients added to the broth include fish or shrimp, leafy greens like kangkong (water spinach), and other vegetables such as eggplant, string beans, and squash. Some variations may also include pork or chicken, though the dish is often kept seafood-focused. The soup is usually garnished with calamansi (a citrus fruit) and chili peppers for added tanginess and heat.

Kahulla is often enjoyed as a comforting meal, especially during cooler months or as a light yet flavorful dish. It is commonly served with steamed rice, allowing the diner to soak up the rich broth. While it shares similarities with other Filipino soups like *sinigang* and *tuyo*, its reliance on shrimp paste as the primary flavor base distinguishes it from its counterparts. The dish has gained regional popularity and is sometimes found in Filipino restaurants or home-cooked meals outside the Philippines, particularly in communities with strong Visayan influences.

The preparation of kahulla varies slightly depending on regional preferences, but the core elements—shrimp paste, a creamy broth, and fresh vegetables—remain consistent. It is considered a versatile dish that can be adapted with seasonal ingredients while retaining its essential characteristics.