From the Philippines, this paste or sauce contains small fish and prawns that have been salted and fermented. It’s frequently used for seasoning food. Fish used to make bagoong include anchovies, round scads, bonnetmouths, ponyfish, herrings, and bar-eyed gobies. The word originated about 1924 from the Tagalog language.
![[OTHERSPACE AUDIO LOG] No. 2: “Two Vox Enter, One Vox Leaves”](https://wesplattwrites.com/wp-content/themes/curver/img/thumb-medium.png)
You must log in to post a comment.