Agkud
In today's world, Agkud is a topic that has gained great relevance and has aroused great interest in society. Since its emergence, Agkud has captured the attention of experts, professionals and the general public, generating a wide debate around its implications and consequences. In this article, we will explore in detail the different aspects related to Agkud, from its origin to its current impact, analyzing its influence in various areas and its relevance today. Through an exhaustive analysis, we will seek to unravel the mysteries surrounding Agkud and understand its true reach in modern society.
| Type | Rice wine, fermented rice |
|---|---|
| Country of origin | Philippines |
| Region of origin | Bukidnon |
| Ingredients | Rice |
Agkud is a traditional Filipino fermented rice paste or rice wine of the Manobo people from Bukidnon. Agkud specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, and agonan or tapey (the yeast starter culture, also known as bubud or tapay in Tagalog and Visayan languages). The rice wine pangasi is made from agkud except fermented longer for at least one month. Modern versions of the agkud can use other sources of starch like cassava, sorghum, or corn. Hot peppers may also be used instead of ginger. Agkud is drunk during celebrations, rituals, and various social events.
See also
References
- ^ Sanchez, Priscilla C. (2008). Philippine Fermented Foods: Principles and Technology. UP Press. p. 102. ISBN 9789715425544.
- ^ "How to Make "Agkud" (native wine)?". Mehitenged te mge Menuvu. Retrieved 5 May 2019.
- ^ "Agkud". The Glossary about the World of Food. Retrieved 5 May 2019.
