Bagoong
Bagoong
Bagoong (pronunciation: /bɑːˈɡuːŋ/) is a traditional Filipino condiment made of fermented fish or shrimp. The term "bagoong" is derived from the Tagalog word, which means "to ferment."
Etymology
The term "bagoong" is believed to have originated from the Austronesian word "baqbaq," which refers to the process of fermentation. This etymology suggests that the practice of fermenting fish or shrimp to create bagoong has been a part of Filipino culture for centuries.
Production
Bagoong is produced by mixing salt and fish or shrimp in a large earthen jar, which is then sealed and left to ferment for several weeks to months. The resulting product is a pungent, salty condiment that is used in a variety of Filipino dishes.
Varieties
There are several varieties of bagoong, including Bagoong alamang, which is made from fermented shrimp, and Bagoong isda, which is made from fermented fish. Each variety has its own unique flavor profile and is used in different dishes.
Culinary Uses
Bagoong is a staple ingredient in many Filipino dishes, such as Kare-kare, a traditional stew made with oxtail and vegetables, and Binagoongan, a dish made with pork cooked in bagoong. It is also often used as a dipping sauce for green mangoes and other fruits.
Health Benefits and Risks
While bagoong is high in sodium, it is also a good source of protein and certain vitamins and minerals. However, due to its high salt content, it should be consumed in moderation, especially by individuals with high blood pressure or other heart-related conditions.
See Also
External links
- Medical encyclopedia article on Bagoong
- Wikipedia's article - Bagoong
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