Agkud facts for kids
| Type | Rice wine, fermented rice |
|---|---|
| Country of origin | Philippines |
| Region of origin | Bukidnon |
| Ingredients | Rice |
Agkud is a special traditional food from the Philippines. It is a type of fermented rice paste or rice wine. The Manobo people in Bukidnon province are known for making it.
Contents
What is Agkud?
Agkud is a unique food or drink. It is made by fermenting rice for a few days. Think of it like making sourdough bread, but with rice! The Manobo people have been making Agkud for a very long time.
How is Agkud Made?
To make Agkud, people start with rice. They mix it with ginger and sugarcane juice. A very important ingredient is a special yeast called agonan or tapey. This yeast is also known as bubud or tapay in other Filipino languages like Tagalog.
- First, the ingredients are mixed together.
- Then, they are left to ferment for about three days.
- This process turns the mixture into a thick paste.
Agkud as a Drink
If the Agkud paste is fermented for a longer time, usually for at least one month, it turns into a rice wine called pangasi. So, pangasi is like an older, more liquid version of Agkud.
Different Kinds of Agkud
While rice is the main ingredient, some modern versions of Agkud use other starchy plants. These can include cassava, sorghum, or corn. Sometimes, hot peppers are used instead of ginger to give it a different flavor.
When is Agkud Used?
Agkud is more than just food or drink. It is an important part of the culture of the Manobo people. They use Agkud during many special occasions:
- During celebrations and parties.
- In traditional rituals.
- At various social gatherings.
It brings people together and is a symbol of their heritage.
