ragukban

Ragukban is a traditional Filipino dish originating from the Bicol region. It is a type of savory stew characterized by its rich and creamy texture, often achieved by the use of coconut milk. The primary ingredients typically include small, shelled shrimp, often referred to as "hipon," and local vegetables. Common vegetables found in ragukban are string beans, squash, and sometimes taro leaves.

The preparation of ragukban involves simmering these ingredients in coconut milk, along with a medley of seasonings. Garlic, onions, and ginger are usually sautéed to form the aromatic base. Chili peppers, particularly the bird's eye chili or "siling labuyo," are often incorporated to provide a distinctive spicy kick, which is a hallmark of Bicolano cuisine. Salt and pepper are used to taste, and sometimes a touch of fish sauce or shrimp paste is added for an extra layer of umami.

Ragukban is typically served hot as a main course, accompanied by steamed rice. It is a comfort food for many Filipinos, appreciated for its complex flavors and satisfying warmth. The dish's adaptability allows for variations depending on regional preferences and the availability of ingredients, but the core elements of shrimp, vegetables, and coconut milk remain consistent. Its popularity extends beyond the Bicol region, and it is a common sight at family gatherings and local eateries throughout the Philippines.