Kankana

Kankana refers to a traditional dish originating from the Philippines, specifically popular in the Cordillera Administrative Region. It is a type of stew, often made with rice or glutinous rice that has been fermented. The fermentation process gives kankana a distinctive tangy flavor and a somewhat gelatinous texture.

The primary ingredient in kankana is rice, which is typically cooked and then left to ferment for several days. Other ingredients can vary widely depending on the region and family recipe, but commonly include pork, chicken, or fish. Vegetables such as ginger, garlic, onions, and local greens may also be added to enhance the flavor and nutritional value. Some variations incorporate blood, similar to dinuguan, which gives the stew a rich, dark color.

Kankana is often prepared for special occasions and celebrations, serving as a communal dish enjoyed by families and friends. Its preparation requires patience due to the fermentation period, but the resulting unique taste and texture are highly valued. It is a staple in the cuisine of the Igorot people, reflecting their agricultural practices and traditional food preparation methods. The dish is a testament to the resourcefulness and culinary heritage of the Cordillera region.