Papirs

Papirs are a type of fermented food originating from the Philippines, primarily consumed in the Cordillera Administrative Region. The dish is made from glutinous rice, which is pounded until sticky and then fermented. This fermentation process is typically carried out in banana leaves or other suitable natural wrappers, and it can take several days to a week or more to complete, depending on the desired level of sourness and texture.

The fermentation relies on naturally occurring yeasts and bacteria present on the rice and in the environment. Once fermented, the papirs develops a distinct chewy texture and a tangy, slightly sour flavor profile. It is often considered a delicacy and is traditionally prepared for special occasions and festivals, though it is also enjoyed as a regular food item by many. The preparation method has been passed down through generations, with variations existing among different communities within the Cordillera region. Papirs can be eaten on its own or served with various accompaniments, such as local dips or other traditional dishes. Its unique taste and cultural significance make it an important part of Filipino culinary heritage, particularly in the northern parts of Luzon.