Puyot

Puyot is a type of fermented rice dish originating from the Philippines, specifically from the Cordillera Administrative Region. It is traditionally made from glutinous rice, which is cooked and then allowed to ferment with the addition of a starter culture, often containing a mixture of yeast and other microorganisms. The fermentation process is crucial for developing its characteristic tangy flavor and soft, slightly chewy texture.

The preparation of puyot is a time-honored tradition, often done in households and communities. After cooking the rice, it is typically left to cool before being mixed with the fermenting agent. The mixture is then placed in a container and allowed to ferment for a period ranging from a few days to a couple of weeks, depending on desired taste and texture. During fermentation, the starches in the rice are converted into sugars, contributing to the sourness.

Puyot is a staple food and is often eaten as a side dish or as part of a meal, sometimes alongside grilled meats or vegetables. Its unique flavor profile makes it a distinctive component of Cordilleran cuisine. While the basic recipe is consistent, variations may exist in the specific ingredients used for the starter culture or the fermentation duration, leading to subtle differences in taste and aroma among different communities.