Tagam

Tagam is a traditional dish originating from the Philippines, specifically popular in the Bicol region. It is a type of stew characterized by its rich, savory flavor and often a hint of spiciness. The primary ingredients typically include pork, often with bones, and a variety of vegetables. Common vegetables used in tagam are taro leaves (gabi), eggplant, and sometimes string beans or okra.

The preparation of tagam usually involves simmering the pork until it becomes tender. The vegetables are then added and cooked until they are soft and have absorbed the flavors of the broth. A distinctive element of tagam is the use of fermented fish paste or shrimp paste (bagoong) as a seasoning, which contributes significantly to its umami taste. Coconut milk is sometimes incorporated to add creaminess and richness to the stew, though this can vary by recipe and regional preference.

Tagam is a hearty and comforting meal, often served hot with steamed rice. It is a staple in many Bicolano households and is considered a representative dish of their cuisine, showcasing the region's affinity for flavorful and often spicy dishes that utilize local ingredients. The exact ingredients and proportions can differ, leading to variations in taste and texture across different preparations.