The Bontoc people believe in the supreme being they call Kafunian and the anitos (spirits) of their dead ancestors and relatives, so they practice many rituals generally called mangmang. Pinikpikan is therefore often served in different occasions such us:
Mangmang. It is done by a family as a means of thanksgiving after the plowing and planting season.
Ap-apey. A ceremony conducted in all the rice fields planted with palay praying to Kafunian for fruitful harvest and to drive away pests.
Am-among. It is done by all families to strengthen family ties among clan members.
Tengao. This is the rest day. This time, chicken is sacrificed at the papattay,a sacred area in the community.
Lesles. It is a thanksgiving ritual done by each family to signify the end of all minor rituals after the planting season.
An original pinikpikan dish consists of native chicken and salted meat or etag. The combination of these gives the dish its distinctive flavor.
In the past it was considered taboo to cook pinikpikan without any reason. But with the passing of time, any home or restaurant could prepare pinikpikan for consumption.
Now pinikpikan has evolved to become an in-demand native delicacy for many Igorots.
Thru this video blog, our team would like to share with you the essence of our local dish, the pinikpikan. Sometimes, people from other cultures who come to visit our place frown on and even shun this dish.
Though we understand their initial reactions, we believe that it is also high time to shed light on the significance of this dish in the life of the Bontok people. We would like to share the historical and cultural importance of this popular dish.
We hope that as people take a swallow of the pinikpikan broth and a bite of the chicken meat, they would remember that the dish they are relishing is not ordinary- it's recipe has been handed for many generations, it's a dish that has passed the test of time, it's a dish that has strengthened the bonds of men.
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