''Agkud'' is a traditional
Filipino
Filipino may refer to:
* Something from or related to the Philippines
** Filipino language, standardized variety of 'Tagalog', the national language and one of the official languages of the Philippines.
** Filipinos, people who are citizens of th ...
fermented rice paste or
rice wine of the
Manobo people
The Lumad are a group of Austronesian indigenous people in the southern Philippines. It is a Cebuano term meaning "native" or "indigenous". The term is short for Katawhang Lumad (Literally: "indigenous people"), the autonym officially adopte ...
from
Bukidnon
Bukidnon(), officially the Province of Bukidnon ( ceb, Lalawigan sa Bukidnon; fil, Lalawigan ng Bukidnon; hil, Kapuroan sang Bukidnon; Binukid and Higaonon: ''Probinsya ta Bukidnon''), is a landlocked province in the Philippines located in the ...
. ''Agkud'' specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, and or (the yeast
starter culture, also known as ''
bubud'' or ''
tapay'' in
Tagalog and
Visayan languages
The Bisayan languages or Visayan languages are a subgroup of the Austronesian languages spoken in the Philippines. They are most closely related to Tagalog and the Bikol languages, all of which are part of the Central Philippine languages. M ...
). The rice wine ''
pangasi
Pangasi, also known as pangase or gasi, are various traditional Filipino rice wines from the Visayas Islands and Mindanao. They could also be made from other native cereals like millet and job's tears. Pangasi and other native Filipino alcoh ...
'' 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
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
,
sorghum, or
corn. Hot peppers may also be used instead of ginger. ''Agkud'' is drunk during celebrations, rituals, and various social events.
See also
*
Bahalina
*
Basi
''Basi'' is a native ''Ilocano'' fermented alcoholic beverage or wine made with sugarcane juice, particularly those produced in the region of ''Northern Luzon'' particularly in ''Ilocos Region''. This wine is processed in ''“burnay”'' ( ...
*
Kaong palm vinegar
Kaong palm vinegar, also known as irok palm vinegar or arengga palm vinegar, is a traditional Filipino vinegar made from the sap of the kaong sugar palm (''Arenga pinnata''). It is one of the four main types of vinegars in the Philippines, alon ...
*
Nipa palm vinegar
Nipa palm vinegar, also known as ''sukang sasâ'' or ''sukang nipa'', is a traditional Filipino vinegar made from the sap of the nipa palm (''Nypa fruticans''). It is one of the four main types of vinegars in the Philippines, along with coconu ...
*
Pangasi
Pangasi, also known as pangase or gasi, are various traditional Filipino rice wines from the Visayas Islands and Mindanao. They could also be made from other native cereals like millet and job's tears. Pangasi and other native Filipino alcoh ...
*
Tapuy
''Tapuy'', also spelled ''tapuey'' or ''tapey'', is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harves ...
References
{{Filipino cuisine
Fermented drinks
Philippine alcoholic drinks
Philippine cuisine