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In Kiangan town, inlagim is a chicken or duck boiled with just salt, ginger and onion. In local language, inlagim means “burning the feathers of the butchered chicken or duck”. This dish is tied to Ifugao rituals and celebrations.
(c) @delvallenico / instagram.com
Inutum is yam leaves stuffed with either fish or pork with onions, ginger and garlic and then grilled.
This is Ifugao’s version of sausage. Pinunnog is chopped pork flavoured with salt and garlic, stuffed in pork intestines and placed on the hay-ungan (a slot above a fireplace) and left to be smoked for days.
(c) @conan.r.balaoing/ instagram.com
Also called binakle, it is a dessert rice cake made from dayakkot, native red rice grown in the terraces. The rice is pounded with sesame seeds and then wrapped in banana leaves and steamed. This delicacy is also prepared in community rituals.