PIKAW. Pikaw is a heritage dish of the Itnegs who migrated from the Province of Abra. The main ingredient of the dish is the leaves of pikaw, a species of wild taro that grows ONLY along the stream banks of forest areas.
Why pikaw of all the species of taro? There is this very distinct minty taste that comes out of the pikaw leaves, making it more special for the Itnegs who still keep this intangible heritage alive until today.
WATWAT. A ritual dish of Ifugao prepared during cañao, a sacred ceremony where the mumbaki (sayer of prayer) calls on supreme deities and ancestral spirits of the community — for blessings, peace, and good fortune to the host family.
DINENGDENG. Migrants from the Ilocos region brought with them the Dinengdeng (Filipino Vegetable Stew) also called “Inabraw.” This is mixed fresh pinakbet type vegetables cooked with bagoong monamon (fermented anchovies). Compared to Pinakbet, Dinengdeng has fewer vegetables and more soup. For better taste, grilled or fried fish is an important ingredient and must be boiled with the soup before the vegetables will be incorporated to the dish.
INLAGIM. A heritage dish of Ifugao refers to the burning of the chicken that renders a smoked flavor.
PANSIT BATIL PATONG. With the migrants coming from the Province of Cagayan, the Ibanags also brought with them this special Pansit Batil Patong. Pansit Batil Patong is made out of homemade fresh pansit miki, minced pork or beef or carabeef, bean sprouts and other vegetables topped with egg and chicharon (pork cracklings). It is enjoyed with a delicious egg soup and lots of white onions.