Whole Pork Cooking in a Cordilleran Filipino Ritual (Etag, Kinuday, Tapuy)
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- čas přidán 23. 07. 2024
- We recently documented an unfiltered look into the Cañao ritual of the Cordillerans. It is a thanksgiving ceremony that is practiced by various indigenous communities in the Philippines that involves cooking a feast for the entire neighborhood.
On this second installment of this two-part series on the cañao, we highlight the sumptuous dishes that are served during the ritual. We devoured the best of Cordilleran cuisine-from cured meats (Etag, Kinuday), blood sausages (Pinuneg), and of course the revered rice wine (Tapuy), we cover it all!
Journey with us to the mountains of La Trinidad, Benguet and share this meal with our brothers and sisters during this sacred celebration of the cañao.
Watch part one here: • A Sacrifice in the Mou...
Special thanks to:
Joemar Molintas Mayomis
Cindy Catalino Mayomis
Agosto Placido Amoyong
Arthur Olchino
Maria Catbagan-Aplaten, Cultural Worker. Founder/ Exec Dir. Hapiyoh Mi Culture and Arts Center, Inc.
Chef Laarni Andam
Mr. Gaston P. Kibiten, Museum Curator, SLU Museum of Igorot Cultures and Arts
Chavi Romawac
Millie-Kesner Romawac
Pil-od Acop Ano
Other References:
Ibaloi Cañao: A Story Journal by Maila Buaquen-Alog, Published 2021
PhilRice, Department of Agriculture Philippine Rice Institute
For orders of Pinuneg and other Cordilleran meats, visit CuisiNigz on Facebook: / cuisinigz
For orders, contact Omar at 0966 260 3411
Jump to:
(0:00) Intro
(1:37) Watwat
(4:27) Tapuy, Pulutan
(5:33) Etag/Kinuday
(7:18) Pinuneg
(11:24) The Feast, Outro
-------------------------------
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The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Interns:
Patricia Beatrice Te Seng
Social Media:
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/ erwanheussaff
Isa akong mindanaoan natutuwa ako kpag nanonod ako Ng mga ibat ibang tradisyon sa pagluluto Ng ating mga kanunonunoan. Mabuhay cordellera👏
Koreksyon its CORDILLERA
thanks me leter
During the elementary days that was the 70's everytime may ganitong kasayahan sa lugar namin , kahit di kami ibaloy Peru they always invited us isang barangay kami. when they harvest vegetables, they call and give some..... napakasarap po ang mga luto nila.... at napaka hospitable po sila...come guys and and experience with us you will love it ❤ 5:08
So many memories of when we were Community Health Nursing Students in the Tocaba mountains attending a festivity in Kapangan, Benguet come flooding back. Along with the customary wine, kapuy, we also had pulpog, itag, and watwat. I appreciate you taking me back to some enjoyable memories from 12 years ago.
I love that they shot how people really prepare dishes like this, the rawness of this video is amazing, not like the ones that they showed with all the beautiful plating, when in reality when you go to events like this, this is how they serve or eat it.
Show the reality, that's what it is.
Thank you so much featr! All the best 🙏❤️🎊
Ganda ng documentation! 👏😍🙌
very good documentary in showing the tradition to keep it alive...thank you so much.
I experienced this event when I was in college visited a generous Ifugao friend in Kiangan. Loved these golden memories.
Thanks for letting us see this.
Ang sarap sa pakiramdam.
It really feels good being a Filipino po.
Thank FEATR! F for featuring our culture and great food... Cordillerans are very generous and growing up... I had a great memory of wat wat...
in my opinion sila ang tunay na filipino..i admire how they help each other the closeness to each other families.tulong tulong sila sa mga gawain sa kanilang village.the government should help them and render whatever they need to have the community development.
I love these videos. It gives you a glimpse into what our culture might be like if we had never been colonized.
Nakaka pangilabot din alam mo yon napapanood mo pa rin yong mga sinaunang culture na Malabo mo ng makita sa lungsod..sarap panoorin yong buhay probinsya..❤❤❤
Grabe! Thank you FEATR for this video. Ang galing! 💙 Bukod sa informative, napakaganda pa ng pagkaka-present at nakaka-relax. Thank you so much po! Proud Cordilleran.
Thank you for watching and subscribing to our stories!
@@featrmedia❤
Haven't been in a Cañao for a long time. Thank you for sharing this.
Oh wow! I would really love to try pinuneg. I didn't know, I would have tried it in Baguio if I had know about this foods.
I almost forgot but this reminded me when I was really young that they used to serve foods using banana trunks as plates during parties where everyone and anyone is invited.
Thank you so much for this FEATR! ❤❤❤🎉🎉 It's so amazing to know the Cultures of the Cordillera 😊
the best ducomentary clip videos traditional filipino .very informative thank u poh
I have a good friend who lives in Baguio that became an entrepreneur. He made his own products and one of them he called “.Suka Watwat” a native vinegar that became popular and successful until now. Surprisingly you can find some of it to some Oriental store here in the US. Unfortunately he passed a few years ago at a young age. RIP brother.
Was it Roy? Used to work with him waaay back and used to order his suka watwat and salsa! RIP Daddy Roy.
@@bryanxenob5566 yes
❤ Thank you for featuring this food tradition of Cordillera. God bless sa Team! Ingat palagi. 🗺️❤️
Wonderful. This is an easy word to pronounce. It's also a simple dish that we also miss back home. I'm happy it finally reached the mainstream.
It's brilliant that Featr allows the locals to narrate the story themselves. It keeps it authentic and relatable. Well done!
Fully agree
Me and my friends sometimes jokingly call the thick slab of meat or watwat as "binalsig" or sliced using an axe like splitting chunks of firewood because of the meat because its portion size can't be eaten in one sitting. I heard a lowlander friend who experienced eating watwat during his field work describe the meat as "double the thickness of a tsinelas". I've also experienced eating watwat with some small burnt tough hair still on the skin which scraped my throat as it went in. It made the eating more memorable because I still remember that occasion to this day lol.
I like this kind of presentation. Almost relaxing to watch while I learn something new about the culture. I really think you should feature this creator from Nueva Vizcaya, Gayyem Ben, kind of interesting slow paced life and cooking food farmed from their surroundings.
Wonderful documentary. Their culture beautify the feast on eating the whole pig.
beautiful culture, beautiful people and beautiful food. Much love from Korea ❤❤
Great video! You could tackle Cordilleran Coffee Industry in one of your next video documentaries! Baguio-Benguet has a great range of artisan coffee roasters, farmers, and baristas! Cheers!
Wonderful documentary. It’s culture beautify the feast on eating the whole pig
Thank you kasi na feature mo nanaman kaming nasa cordillera ❣️ proud cordilleran's here❤
Thank you Featr for this Cordillera food series. May i share this on my FB. 😊
Amazing ! Thanks for sharing video, Godbless!
Jay pinuneg kuma, naimas ajay. sabayam pay ti wat-wat ken kilawen. nag gimasen aya apo. hehe.
Napakagandang traditional ng coldelliara at npakabait pa ng mga tao jan sa lugar ng kabudukan sa bugueas abatan naalala ko nung nasiraan kme ng sasakyan jan hinde kme iniwan tinulongan nila kme napakabait nila kaya mha na mahal ko kayung mga colldelliara
Thankyou po coldellirans man o hindi dapat lang na magtulongan po tayo kasi iisa ang lahi natin😊tayo ay iisang pinoy kahit san ka man sa panig ng ating bansa😊
Sarmiento!!!
Proud IBALOI here, we preserved our culture and tradition, the fact that we were colonize by foreign countries as you can see uncle with his denim jacket and pants cooking watwat and some with cowboy hats, ♥
this is the original tradition among kankanaey, kalanguya and ibaloi tribe, while cooking the meat that is to be called wat wat the DINAWIS(kankanaey) or inihaw is first served to gathered people,, appetizer it taste good,
By the way, that meat stored in a koli is the original Igorot etag, very good
FEATR Team never fails!!!
Eto ang channel na nakakatuwa sa kabila ng si erwan ay halo na ang dugo pero pansin ko karamihan o marami sa videos and content nya ay cordillera. Mga simple natural at masasarap na putaheng cordillera cuisine.
FEATR! Good job! Thanks 😊
Thank you sir erwan ..there are still ..many people who doesn’t really know and understand what our tradition be like …thanks for your effort making this vid…
pinuneg is actually my fave dish ever since ..childhood days…😊
Proud ibaloi here…..
This made me happy watching our Cordilleran culture. Thank you.
Wat wat with tapuy ssarerapppp,
Noong unang panahon ganyan ang pinggan sa mga kasalan.
Wow! Sarap at iba pa rin ang tradisyunal na pagkain ng Pilipino. Simple and yet napakasarap. :)
Kakamiss tuloy ang "watwat", thanks FEATR
Ang saya nyo tignan po sir...sarap p ng pagkain nyo
At mga lagayan
Buhay province po tlga
Solid more videos pa po...yummy❤❤❤
God bless po mam sir...
Im not from cordillera but watching this makes mee feel going back to province, i miss home ❤
Go home
Watwat is life kahit asin lang panimpal lasang lasa ang sabaw..the authentic dishes of cordillera..watwat is life..nkaka miss yan..
Ayeeee so authentic 😋, this is what I miss 😢 Hopefully one day and soon🙂
Pulpog ,tinunu tawag mi t malaueg suka ken addu nga sibuyas ken sili pay gayyem imas nga pangpulutan ken cdain watching from Conner,Apayao
amazing cultures
Hmm..I miss watwat..watching from Melbourne❤
Sarap nyan! Di pa ako nakatikim nyan.
Interesting about the filipino food culture of the Cordillera’s🤗🙏🏽👍🏽🫶🏽🙂🤙🏽
ganda ng cinematic❤
Apow nagimas dayta bagisnan apo!
Love this
Thanks Freatr…
Proud Ibaloi-cordilleran❤
I love ❤️ my people ! Mabuhay !
Dammmnnn! Nice one Featr!
Coruz tublay hmmm mss that home town...
Watwat sarap nyan gnyan lng din kami sa mindanao gumawa pang ulam or polutan
Beautiful🙏🏽
I think we also have the "reading the liver" thingy, where the priest deems it good/bad.
Very culture very good job
Wow yummy manang Michelle @14:09 han ka pay nag awis adda gayam wat-wat dita 😂
Even my American husband likes wat-wat so much especially with sili
Excellent content...❤
Kitnas, makapa miss metten..
During my high-school days I went to attend my friend's kanyaw after class. I did not stayed long cuz her place is kinda far from my house. My friend's Mom gave me a big chunk of watwat, then my friend gave me her own watwat. So I went home with almost 2kg of meat and a jar of delicious Tapuy. . My Dad got mad when he saw what I brought home cuz he thought I did not attend my classes that day, that I just went to attend kanyaw.. He went to the school the next day to inquire about my attendance and performance in class.. It was so embarrassing! 😢😂
Sarap🤤
Pinunog is very similar to Spanish Morcilla blood sausage.
Very nice concept all in, but the hard thing is to read the subtitle it's so very small
Naalala ko to watwatl sarap neto
Real Talk yung pulutan pinaka masarap jan. Pang 5 star!
Yan tlg Ang masarp polpog 😁 from here in neuva ejica
sana hinighlight din yong sabaw kasi para sa akin yon ang pinakasarap 😅 i remember when we were little kids, rice lng with sabaw yong kinakain namin sa cañao..
Iyaman FEATR loving these Cordillera series 🙌
Nakak missed Ang baguio marami ako friends jan
Nagimasen apo
Those older men look so cool with their vests and cowboy hats
I experienced dancing with them doing their traditional dances and rituals.
Pahingi naman rapsa naman nyan
Been there done that . Ay apo if may cañao masaya lahat. The Spirit of community is present. :D
nagimasen appow
I loved featr..❤❤❤
Saan pong lugar ito sa cordillera?
Proud igorots here❤❤
NICE
Naimas din tapuy ❤❤❤
I remember how one shouldn’t be picky when grabbing meat from the plate of pulpog being passed around. Lucky if you get a cut of liver 😆
Admin
0 seconds ago
this is amazing documentary showcasing the beauty of nature in our islands,its better watching than police officers lying to the public in front of our Senators and in front of live tv streams over the internet.
Masarap yan smoked pork meat ,nakakain ako sa Ifugao ako dati..
Watwat is cordillera version of dinakdakan
Hmmmmm, we always say " When there's a smoke, there is WATWAT (meat)". Lalo na sabaw niyan, kahit mapaso paso ang dila nakakalaway 😅😅
I highly suggest to feature adivay celebration duting november every year . And the integration of cowboy culture within the cordilleran culture
Thanks for the suggestion and we hope you enjoyed this video!
Ok
I miss tapuy so much i wanna go home
We also made a feature on Tapuy!
pag may usok may Watwat😊😊😊😂😂tara letsssss gooooo bring your nutshell bowl😂😂😂😂miss home cordi
Masarap mga baboy nila kasi wild, tawag nila alingo😊
Saan po pweding maka pag order ng pinuneg at kong mag kano po ang order
Tuyan ah inalsa weno sinag+et namis ya siney na payan adu sili
❤❤❤
proud Cordillera here❤