tabiga

Tabiga is a traditional fermented soybean paste originating from the Philippines, particularly popular in the Bicol region. It is characterized by its distinctive pungent aroma and salty, savory flavor. The primary ingredient in tabiga is soybeans, which are typically boiled and then inoculated with a starter culture, often containing a mixture of molds and yeasts, to initiate the fermentation process. This fermentation can take several weeks to months, during which the soybeans break down, developing their unique taste and texture.

The preparation of tabiga is a time-honored process passed down through generations. The soybeans are often ground or mashed after fermentation to create a paste-like consistency. Additional ingredients such as salt are incorporated to enhance flavor and aid in preservation. Some variations may include other ingredients like garlic or shrimp paste, though these are not standard.

Tabiga is a versatile ingredient used in various Filipino dishes. It serves as a flavoring agent, often added to soups, stews, and vegetable dishes to impart a deep umami taste. It can also be used as a dipping sauce or a condiment, served alongside grilled meats or fish. Its strong flavor means it is typically used in moderation. The production of tabiga is often a small-scale, artisanal endeavor, reflecting the culinary heritage of the regions where it is most commonly found.