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Home » Domoguen: A second Look at ‘traditional farming’ in the Cordilleras

Domoguen: A second Look at ‘traditional farming’ in the Cordilleras

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ANYTIME, I would relish eating a dish of pinikpikan. In the Cordillera highlands, pinikpikan refers to the act of beating the life out of a chicken with a stick. As the fowl slowly dies, its blood is not drained but curdled in the flesh and organs of the animal.

ANYTIME, I would relish eating a dish of pinikpikan. In the Cordillera highlands, pinikpikan refers to the act of beating the life out of a chicken with a stick. As the fowl slowly dies, its blood is not drained but curdled in the flesh and organs of the animal.

The fowl is burned and roasted with its feathers immediately after it has expired. Soon the chicken is washed and butchered for cooking.

A dish of pinikpikan is usually cooked, boiled with etag (native bacon preserved with salt) as the main ingredients.

 

See full article at Sunstar 

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