PINIKPIKAN" the traditional dish of Cordillera

 PINIKPIKAN" the traditional dish of Cordilleras 

So here in the cordillera PINIKPIKAN is one of the popular and traditional food they prepare specially in rituals, But unfortunately When Filipinos hear the word pinikpikan they often associate it with something barbaric. But the dish from the Cordillera is more than its people; it is a ritual with deep significance to Igorot Culture. PINIKPIKAN  came from the word pikpik, meaning to lightly beat before cooking. According to the elders; lolo's and lola's , the beating brings blood to the surface of the chicken’s flesh, thus improving the flavor of the chicken after cooking.  Here are the steps on how we beat and prepare the chicken.

 

The soup consists of chicken and etag, which is cured and smoked meat that has been kept underground in earthen jars. What makes pinikpikan controversial is the way that the chicken is slaughtered – it is gently beaten to death with a stick. No bones should be broken during the beating and slicing process. The chicken is combined with water, etag, and salt, and the concoction is then boiled until it’s ready to be served. But sometimes they are not putting etag or smoked meat they just put salt and no other spices that we use. And now a days many tourist are curios about pinikpikan; taste,texture and what kind of meat used in making pinikpikan.