Tagol

Tagol refers to a traditional Filipino dish, particularly popular in the Bicol region of the Philippines. It is a type of savory stew, often made with various meats such as pork, beef, or chicken, and sometimes fish or seafood. The defining characteristic of tagol is its rich and aromatic broth, which is typically infused with a combination of spices. Common ingredients include ginger, garlic, onions, and black peppercorns. Depending on the specific recipe, other vegetables like taro leaves, string beans, or squash may also be added to the stew.

The preparation of tagol usually involves simmering the meat for an extended period to ensure tenderness and to allow the flavors to meld. The broth is often thickened slightly, contributing to its hearty consistency. While the exact ingredients and preparation methods can vary from family to family and region to region, the core essence of tagol remains its flavorful and comforting nature. It is commonly served hot, often as a main course, and is a staple in many Filipino households, especially during gatherings and special occasions. The name "tagol" itself is believed to derive from words associated with simmering or stewing in local dialects.