Garum dysentery, and ulcers, and to ease chronic diarrhea and treat constipation. Garum was even used as an ingredient in cosmetics and for removal of unwanted hair and freckles. The biological anthropologist Piers Mitchell suggests that garum may have helped spread fish tapeworms across Europe. Garum is believed to be the ancestor of the fermented anchovy sauce "colatura di alici", still produced in Campania, Italy. Worcestershire is a savory sauce based upon fermented anchovies and other ingredients. Ketchup, originally a savory fish sauce that did not contain either sugar or tomatoes, shared its origins, culinary functions and popularity with garum. Garum
Indonesian cuisine water fishes and seafood as ingredients. "Ikan brengkes" is fish in a spicy durian-based sauce. "Tempoyak" is a sauce of shrimp paste, lime juice, chilli and fermented durian, and "sambal buah" is a chili sauce made from fruit. Manado cuisine of Minahasan people from North Sulawesi features the heavy use of meat such as pork, fowl, and seafood. "Woku" is a type of seafood dish with generous use of spices, often making up half the dish. The ingredients include lemongrass, lime leaves, chili peppers, spring onion, shallots, either sautéed with meat or wrapped around fish and grilled covered in banana