Bragg liquid aminos

I found a recipe on Food52 for nokoss, Senegalese pepper paste, that looks good. But it calls for 2 tablespoons of Bragg liquid aminos. Obviously not traditional. I'm not going to buy liquid aminos just to try out this recipe. I have no idea what Bragg liquid aminos taste like. So what would be a good substitute? I'm thinking maybe Maggi seasoning? Or soy sauce?

-Paul W.

https://www.thespruceeats.com/what-are- ... os-3376805
They recommend tamari or soy sauce.

[Robin Garr]

https://www.thespruceeats.com/what-are-braggs-liquid-aminos-3376805
They recommend tamari or soy sauce.

I agree.

I agree, too.

And, come to think of it, I might have a small bottle of it somewhere. Tastes close to soy sauce.

WAPO had a recipe today for Chinese Bang-Bang Chicken and listed substitutions for some of the Chinese ingredients. For soy sauce, it was liquid aminos. Reverse that, and there's your answer.

[Jenise]

Now I see the Bragg product mentioned often, but I had never even heard of the stuff until about 15 years ago I observed my hostess at Thanksgiving dinner adding it to her gravy. News to me!

An umami enhancer.

[Jenise]

Oh I get it now. But it reminded me of my mother's dependence on Kitchen Bouquet to extend her gravy, of which there was never enough. She never considered using broth in place of water for more strength.