Ngapi. This food is popular in Lower Myanmar, either baked or roasted. It can be placed in salads, soups, with nay infinite combinations of fruits and vegetables. This Burmese staple (Burma and Myanmar are interchangeable) is arguably the national dish. What is this ngapi substance, you ask? Simple. Fermented fish or prawns, crushed into a paste and salted. The stuff is actually cheese-like insofar as it can be classified into various subcategories (i.e. Rakhine ngapi made from prawns, comparable to Coulommiers cheese.) Additionally, ngapi is high in protein and iodine, an element that is used in the production of thyroid hormones. Because iodine deficiency is highly damaging to the human body, ngapi is something of a godsend to inland Burmese, who lack the iodized salt that has been used to circumnavigate the issue in wealthier nations. I’d like to try ngapi sometime, although that is highly unlikely. I suppose I have to end with a question. Or do I? OR DID THAT ONE RIGHT THERE COUNT?!? You decide...or not.
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| Here's a semi-relevant picture. |
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