The IGOROT People

Thursday, November 19, 2009

igorot peopleInhabiting the rugged terrain of the Cordillera Region of Northern Philippines are six ethno-linguistic tribes known as the Ibaloy, Kankana-ey, Ifugao, Kalinga, Apayao/Isneg, and the Bontoc. They are referred to by a generic term, Igorot, a word coined from the root word, "golot" meaning mountain.

Unlike most of the Philippines, which were ruled by Spaniards for about four hundred years, the Cordillera region was generally unfazed by Spanish colonization. The Igorot tribes are held together by their common socio-cultural traits as well as their geographic proximity to each other. During pre-Christian Cordillera (and to some extent, the present), the six different tribes shared similar religious beliefs, generally nature-related, and they make proprietary offerings to "anitos" (spirits) as well as to household gods.

The topics covered in the IGOROT section of this blog are the following:

Igorot Blogs/Websites
Igorot Dances
Igorot Discrimination
Igorot Ethnic Groups
Igorot Identity
Igorot Pictures/Videos
Igorot Recipe
Igorots in the News
Igorots Worldwide


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How to Make Etag / Innasin

Monday, November 16, 2009

etag - igorot smoked meatEtag / Innasin - also known as Igorot smoked meat. Some foreigners call this as Igorot ham. It refers to salted pork and is cooked best with pinikpikan, legumes, or plain vegetables. It can also be deep fried and then eaten with vinegar or hot sauce. Yum.


Needs:

- Pork (1/5 of it should at least be fat).
- Plenty of Salt
- Garlic (optional)
- Pepper (optional)
- Storage container (Preferably wooden or clay jars)


(Note: Traditional Igorots use the meat on top of the neck of the pig. The Chops are a good alternative. The container must not be metal, because of the reaction of the salt with the metal. If you are using plastic, make sure you use the hard ones and the meat should be used before six months are over otherwise, the meat would taste like well .. plastic... )

Ways:

Rub the meat with generous amounts of salt. You may also add garlic or pepper. Look for a suitable place where the meat can be hanged so it will undergo the curing process. The best way is to smoke it in the shade.

(Note: You can use any of the varieties of redwood, oak, dried birch, or "dapong". As much as possible, avoid any of the Pine family. If you have no choice but to use Pine wood, make sure the wood is dry, and avoid using resin-packed wood, since the meat will have a bitter taste. The best wood to use is rosewood.)

Make a fire under the meat. The meat should be high enough so that the flames and excessive heat won't reach it, but low enough so that the smoke reaches the meat. Smoke it for a minimum of thirty minutes and a maximum of three hours per day, for at least two weeks. If you used rosewood, and the place you are curing it is clean, surely free from insects, dust, and dirt, the meat can actually be eaten raw. The result is the best type of innasin/etag. Store in container for future use.

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How to Make Tapey (Igorot Rice Wine)

tapey igorot rice wineTAPEY, or Igorot rice wine is traditionally served when a host invites someone to partake of his rice wine at his house. It is also drank in volumes during public festivities and celebrations. Tapey is nowadays available in stores around the Cordilleras.


Needs:

- half a pound of bubod
- a kilo of diket preferrably of the red variety
- a labba (or any wide space) to spread the rice to dry
- a gosi or any closed container

(Note: One of the most high-grade kind of bubod is available from the vendors of Abatan, Benguet. Don't try plastics as containers, they add a plasticky flavor.)

Ways:

Cook the kilo of diket with a little less water than you would cook an ordinay rice. Just after the boiling water has been absorbed (na-ilowagan), set aside the diket.

(Before continuing, tell everyone not to disturb you until everything as not to destroy the spirit of the tapey. The oldies even ask, 'Maid um-umtot' or 'No farting".)

Spread the diket on a labba covered with banana leaves (or just spread the diket around any open space) and wait until its a little bit dry. Crush the bobod into very fine powder. Then, spread the bobod evenly. (This is a crucial part - you have to do it very evenly. My mother told me that one of the secrets to a good tapey lies in the quality of the distribution of bobod in the diket).

Put this in your container and seal tightly. If you are in a cold place, put it in a warm location. (usually near the dalikan or in the corner of the house) Wait for at least 4-5 days, after which the tapey is now ready. Remember, the sweetness of the tapey decreases with time.

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How to Cook Pinikpikan

pinikpikan igorot foodPINIKPIKAN is a chicken dish extremely popular in the Cordilleras and amongst Igorots. It is served on special occassions. The recipe below was copied over from my existing sagada-igorot.com website. I wrote the recipe down, around 12 years ago, with the help of Lakay Badu.


Needs:

- A live Chicken
- Sayote (Quantity is variable)
- a head of Chinese cabbage/pechay
- one half to one kilo of innasin/etag
- enough knowledge in butchering fowls
- wood for fire
- a clean, flat surface, preferably smooth
- a piece of stick for beating.

(Note: The common Barn Chicken is preferred to Broilers, and Cobbs preferred to other broiler chickens. The Igorots use a species that produces the best of this dish. The meat, when cooked, is dark in color. After the introduction of broilers in the Philippines, it became increasingly known as "nitib" for "native".)

Ways:

DO NOT DRESS THE CHICKEN (or should I say, undress? :-) ). Start a fire. Put one wing of the chicken on the flat surface. Using the stick, beat the wing from the inside, not to soft, but not to hard that it will break the bones and the skin of the chicken. (Of course, the chicken will squawk and fight back, so you have to hold the head, the other wing, and the legs in the other hand.) Beat it from the tip of the wing to the side, then back. Do it again. Now do the same to the other wing. After beating the wings, lay the neck of the chicken sideways on the flat surface. Beat the neck from end to end.

Now KILL THE CHICKEN! Of course... But to kill the chicken, hold the chicken by the feet and wings in one hand. Hit the back of the head with the stick, just below the comb. Not too hard, or the chicken will bleed, and not too soft either, or the chicken will get mad, and may peck at you. One well placed blow will do it without breaking the skin.

Afterwards, burn all of the feathers off the chicken on the fire you made. You can use your gas range, but it will be very messy afterwards. Better burn the feathers off using an outside fire.

After the feathers are removed, remove excess charred feathers from the chicken. Chances are, the chicken has also started to look like roast chicken. Now, butcher the chicken, slice it, and put the slices into a cooking container. Cut the innasin/etag into pieces as large as the chicken pieces. Put them into the cooking container. Do not put the sayote if there is very little innasin/etag. On the other hand, if you think it will be very salty, add sayote to minimize the salty taste. Clean the vegetables and separate the leaves. It is better to cook this over heavy heat. When the meat is done, Put the vegetables into the container, remove from the fire/heat, and cover. Leave for two minutes. Stir, and serve.

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Igorot Dance Video - Maryland

Sunday, November 15, 2009

igorot dance videoThere is an Igorot Dance video taken during the 18th anniversary of the Philippine International Bible Church of Montgomery County, in Maryland last month. What's special about the video is that it had my sister and my brother-in-law amongst the dancers. While my brother-in-law is a natural dancer, I haven't seen my sister dance that much. And, this is the second time I saw them dance together (though with other dancers) since they got married more than 8 years ago. Check this video from the Igorot Video Collection website.

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Igorot Dances - Pictures

igorot dances 1I am slowly transferring all my webpages from the sagada-igorot.com website into this blog. I just copied over 2 articles on Igorot Dances; and I have some left-over pictures. I can't remember where I got these 12-year old photographs. If some kind soul out there can let me know, I'd appreciate it very much.


igorot dances 2
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IGOROT Ethnic Groups

Friday, November 13, 2009

igorot man - masferreThe Cordillera region of Northern Philippines is the ancestral domain of the Igorots. It is comprised of the six provinces of Abra, Apayao, Benguet, Ifugao, Kalinga, and Mountain Province plus the lone city of Baguio. The Igorots are grouped into six ethno-linguistic groups, the Bontoc, Ibaloi, Ifugao, Isneg (or Apayao), Kalinga, and the Kankana-ey. Below are brief descriptions of these Igorot ethnic groups.

the BONTOC

Alternative/Associated Names: Bontok, Bontoc
LOCATION: Central Mountain Province
DIALECT: Bontok

The Bontocs live in the banks of the Chico River. It used to be a group that was known because of its head-hunting practices. Present day Bontocs are a peaceful agricultural people who have, by choice, retained most of their traditional culture despite frequent contacts with other groups.

The pre-Christian Bontoc belief system centers around a hierarchy of spirits, the highest being a supreme deity called "Lumawig". Lumawig "personifies the forces of nature and is the legendary creator, friend, and teacher of the Bontoc". A hereditary class of priests hold various monthly ceremonies for this deity for their crops, the weather, and for healing. In addition the Bontoc believe in the "anito" -- spirits of the dead who must be consulted before anything important is done. Ancestral anitos are invited to family feasts when a death occurs to ensure the well-being of the deceased's soul.

The Bontoc social structure used to be centered around village wards ("ato"), containing about 14 to 50 homes. Traditionally, young men and women lived in dormitories and ate meals with their families. This gradually changed as with the advent of Christianity. In general, however, it can be said that all Bontocs are very aware of their own way of life and are not overly eager to change.


the IBALOI

Alternative/Associated Names: Ibaloi/Nabaloi
LOCATION: Southern Benguet
DIALECT: Ibaloi

The Ibaloi live mostly in the southern part of Benguet. An agricultural people cultivating rice in terraced fields, they have some affinity in language with Pangasinan, its southern neighbor. Baguio City, the Cordilleras lone city and dubbed as the “Summer Capital of the Philippines” is also situated in Ibaloi country.

The Ibaloi’s major feast is the Pesshet, a public prestige feast of the wealthy, that could last for weeks and involving the butchering and sacrifice of dozens of animals. One of their more popular dances is the Bendiyan Dance that could be participated in by as many as a hundred men and women dancers.

the IFUGAO

Alternative/Associated Names: Ifugao, Amganad, Ayangan, Kiangan, Gilipanes, Quiangan, Tuwali Ifugao, Mayoyao (Mayoyao, Mayaoyaw)
LOCATION: Ifugao Province
DIALECT: Four distinct Ifugao dialects

The country of the Ifugao in the southern part of the Cordillera region is best known for its famous rice terraces, which in modern times have become one of the big tourist attractions of the Philippines. The Ifugaos build their typical houses at the edge of their fields. As distinctive aspect of these house post just below the floor beams to keep rats from climbing into the house.

Aside from their rice terraces, the Ifugaos are known for their literary traditions of the 'hudhud' and the 'alim' . The term "Ifugao" is derived from "ipugo" which means earth people or mortals or humans, as distinguished from spirits and deities. It also means "from the hill", as "pugo" means hill. The Ifugaos’ highest prestige feasts are the "hagabi", for the most wealthy; and the "uyauy", a feast for those immediately below the wealthiest.

the ISNEG

Alternative/Associated Names: Isnag, Dibagat-Kabugao-Isneg, Apayao
LOCATION: Northern Apayao
DIALECT: Isnag

The Isneg (or Apayao) inhabits the banks of the Apayao River and its tributaries in Northern Luzon. Like most erstwhile head-hunters, they are slash-and-burn farmers who have recently, under the influence of their neighbors, begun to practice wet-rice agriculture.

As dry rice farmers, the male head of a household annually clears a fresh section of tropical forest where his wife will plant and harvest their rice. Isneg women also cook the meals, gather wild vegetables, and weave bamboo mats and baskets, while the men cut timber, build houses, and take extended hunting and fishing trips. Often when a wild pig or deer is killed, its meat is skewered on bamboo and distributed to neighbors and relatives. Nearly all Isneg households also harvest a small grove of coffee trees since the main cash crop grown is coffee.

the KALINGA

Alternative/Associated Names: Linimos, Limos; Limos-Liwan Kalinga
LOCATION: Kalinga Province
DIALECT: Kalinga, Limos

Inhabiting the drainage areas of the middle Chico River, the Kalingas are noted for their strong sense of tribal awareness and the peace pacts they have made among themselves. They practice both wet and dry rice farming and they have developed an institution of peace pacts which has minimized traditional warfare and head hunting and serves as a mechanism for the initiation, maintenance, renewal and re-enforcement of kinship and social ties. The Kalinga are divided into Southern and Northern groups; the latter is considered the most heavily ornamented people of the northern Philippines.

The Kalinga society is very kinship oriented and relatives are held responsible for avenging any injury to a member. Disputes are usually settled by the regional leaders, who listen to all sides and then impose fines on the guilty party. These are not formal council meetings but carry a good deal of authority.

the KANKANA-EY

Alternative/Associated Names: Northern Kankana-ey; Sagada/Besao Igorot, Western Bontoc, Applai
LOCATION: Western Mountain Province, Southeastern Ilocos Sur Province, Northern Benguet
DIALECT: Northern Kankana-ey

The Kankana-ey’s domain includes Western Mountain Province, Northern Benguet and Southeastern Ilocos Sur. Like most Igorot ethnic groups, the Kankana-ey built sloping terraces to maximize farm space in the rugged terrain of the Cordilleras. Two famous institutions of the Kankana-ey of Mountain Province are the dap-ay, the men’s dormitory and civic center, and the ebgan, the girl’s dormitory where courtship between young men and women took place.

Kankana-ey’s major dances include takik, a wedding dance and ballangbang.


References

1. "PHILIPPINE ETHNIC MOTIFS Vol. 3" as part of the Okir project by the Product Development and Design Center of the Philippines and the Philippine National Museum)
2. UNREACHED PEOPLES `81 -- David C. Cook Publishing Company
3. Cordillera Philippines
4. BIBAK NE Homepage

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Igorot Dances, 2 of 2 Posts

igorot dancesHere is the second set of Igorot Dances. This set includes the Kayaw, Lumagen, Manerwap, Manmanok, Palakis, Ragragsakan, Sakpaya, Salip and Takik. The list of dances mentioned are from the Bontoc, Bago, Kalinga and Ifugao tribes.

Kayaw (kah-YAHW)

Kalingas of yore considered headhunting a revered tradition. A budong or peace pact is made between ili or village clusters to maintain peaceful relations and security. Breaking this pact by causing blood to flow will inevitably result in kayaw or headhunting. The offended village has the right to raid their transgressors and indiscriminately taking as many heads as they can as trophies. Mangayaw or listening to Idao, a mysterious bird, is supposed to lead a group to a successful head hunt.

Lumagen (looh-MAH-gehn)

This is a dance performed at Kalinga festivals to celebrate Thanksgiving.

Manerwap (MAH-nehr-wahp)

In times of severe drought, the Bontoc Igorots performed rituals imploring Kabunian (God) to open the sky and allow raindrops to water the rice terraces and the mountains. Participants in the Manerwap climb the mountain to reach a sacred place called fawi where they offer a piece of meat and some rice wine to God. Tribal folk rule that participants in the Manerwap must be physically strong to withstand the fast required during the rites, when they're allowed only water and no food. Senior members of the tribe perform the rain dance for two days and two nights, incessantly beating gongs throughout the vigil.

Manmanok (mahn-mah-NOHK)

Three Bago Tribe roosters compete against each other for the attention of Lady Love. They use blankets depicting colorful plumes to attract her.

Palakis (pah-LAH-keehs)

This courtship dance originates from Western Bontoc and is usually performed at weddings and during festivals like the begnas, celebrated by the community before a harvest or planting. The dance is characterized by free-form interactions between male and female dancers, with each dancer carrying a square-meter piece of brightly colored cloth, held or shaken to convey sentiments such as flirtation or desire. A set of four gongs accompanies this dance.

Ragragsakan (rahg-rahg-SAH-kahn)

This is an adaptation of a tradition in which Kalinga women gather and prepare for a budong, or peace pact.

Sakpaya (sahk-pah-YAH)

The hands of Ifugao farmers dig the hard soil and push heavy stones off cliffs to make way for a new rice field, part of the world-famous Banaue rice terraces. High-flying sakpaya birds swoop and hover over the terraces as the Ifugao toil. In times of plenty, the Ifugao farmers give thanks to their sakpaya "gods" by donning traditional costumes and imitating their flight in this dance.

Salip (SAH-lihp)

The Salip of the Kalinga tribe depicts a warrior claiming his bride by presenting her with a matrimonial blanket. The woman responds by balancing several clay pots upon her head. She follows the man to connote obedience. He simulates the movements of a rooster at love play, aspiring to attract and seize his love. A version of this dance has two warriors competing for the approval of the fair maiden.

Takik (TAH-kihk)

The Bontoc tribe performs this flirtation-type dance with five or more male dancers who provide music and rhythms for a male dancer and a female dancer doing a love or courtship dance. The dancers are in single-file forming circular or spiral patterns, and are led by the male dancer, who is immediately followed in the circular path by the chief gongbeater, who usually displays steps more fanciful than those of the rest of his fellow gongbeaters. At one point, he holds his foot sideward in the air, in an eloquent pause.

References: The contents of this page was lifted with permission from Noel's Pilipino Folkdance Glossary: Mountain/Igorot Suite. The original content was slightly altered to fit this site.

Back to: IGOROT DANCES - Part I

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Igorot Dances, 1 of 2 Posts

igorot dancesAmong the Igorots, dance continues to be an expression of community life that animates the various rituals and ceremonies. It serves for self-edification of the performers and entertainment for the spectators. Dances originated to appease ancestors and gods to cure ailments, to insure successful war-mating activities, or to ward off bad luck or natural calamities. Igorots dance to congregate and socialize, for general welfare and recreation, and perhaps, as an outlet for repressed feeling. They also dance to insure bountiful harvests, favorable weather, and to mark milestones in the cycle of life.

Here are some Igorot dances:

Apayao (ah-pah-YAHW) Courtship Dance

This dance comes from the northernmost section of the Mountain provinces. Here, the couple raise and wave their arms and hands like the wings of a bird in flight, and the ceremonial blanket worn by the woman is lightly wrapped around her. The man's movements resemble those of a fighting cock in the preening, strutting, and flying-off-the-ground gestures.

Banga (bahng-AH)

Igorot maidens go to the river and prepare for a marriage ceremony. They display not only their grace and agility, but also their stamina and strength as they go about their daily task of fetching water and balancing the banga, claypots full of water, on their heads.

Bindian (BIHN-deeh-ahn)

The Ibaloy who inhabit the southernmost mountain regions in Northern Luzon perform victory dances to extol the bravery of the warriors of yesterday. In this version from the barrio of Kabayan, hand movements are downward, suggesting the people's affinity with the earth. The basic step consists of a stamp by the left foot and a light, forward movement by the right. Instrumentalists lead the line, followed by male dancers, while the female dancers bring in the rear.

Bontoc War Dance or Pattong(PAH-tohng)

Also called the Bontoc War Dance, Pattong is part of the headhunting and war ceremonials inciting feelings of strength and courage as the warriors prepare to stalk their enemy. In Central Bontoc, the dance is also performed in February, March, and April, to implore the god Lumawig to send rain, similar in purpose to that of the rain-calling ceremony of Native American tribes. Much of the movements are improvised; two camps of warriors are usually featured pursuing each other, culminating in a melee where a fighter from one tribe kills one of his opponents.

Bumayah (booh-mah-YAH)

Thanksgiving festivals are one of many occasions for tribal celebrations. The movements in this dance of the Ifugao tribe, imitating those of a rooster scratching the ground, symbolize a thanksgiving prayer to the god Kabunian for a bountiful harvest of rice. Both men and women express their joy in this thanksgiving.

Dinuyya (dih-NOOH-yah)

A festival dance from Lagawe, it is performed by the Ifugao men and women during a major feast. Accompanying the dance are three gangsa or gongs: the tobtob, a brass gong about ten inches in diameter and played by beating with open palms, and the various hibat or gongs played by beating the inner surface with a stick of softwood.

Lepanto (leh-PAHN-toh) Festival Dance

This dance is performed by the Kankana-ey of northern Benguet and the people of Western Bontoc. It is usually danced at wedding celebrations (when it signifies the well-wishing of the bride and groom) and also after a harvesting season, when thanksgiving is rendered to the Benguet god Kabunyan for the bountiful harvest of the year.

Continue to: IGOROT DANCES - Part II

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