kehi

Kehi refers to a traditional Filipino dish, particularly popular in the Bicol region of the Philippines. It is a type of stew that typically features pork or beef as the main protein, simmered in a rich and flavorful broth. The defining characteristic of kehi is its use of fermented ingredients, which contribute a distinctive salty and pungent taste to the dish.

The preparation of kehi involves marinating the meat, often with bagoong (fermented fish or shrimp paste) and other aromatics such as garlic, onions, and ginger. The meat is then slow-cooked until tender. Vegetables, like eggplant, string beans, or taro leaves, are frequently added towards the end of the cooking process to absorb the flavors of the stew. The broth itself is usually thickened slightly by the ingredients and the slow simmering.

Kehi is often enjoyed with steamed rice, serving as a hearty and savory meal. Its unique flavor profile, derived from the fermentation process, sets it apart from other Filipino stews. While the exact ingredients and proportions can vary from household to household, the presence of fermented elements is a common thread that defines this regional delicacy. It is a dish that reflects the culinary traditions of Bicol, emphasizing bold flavors and the use of local ingredients.