IFUGAO

• The Ifugao is a group that lives in a

mountainous region of north-central
Luzon around the of town Banaue.
Also known as
the Ifugaw, Ipugao, Yfugao, they are
former headhunters who are famous
for their spectacular mountain-hugging
rice terraces.
• They are of Malay stock and their
language is Austronesian (Malayo-
Polynesian), as is that of their
neighbours, but they have developed a
number of cultural characteristics that
set them apart. They numbered nearly
70,000 in 1939, but World War
II reduced their population to a figure
(1948) of 50,000. By the late 20th
century, their population had
increased to about 190,000.
Ifugao
 VILLAGE OF IFUGAO

• The Ifugao live in small hamlets of 5 to 10

houses scattered among the rice terraces. Early
Spanish missionaries were impressed with the
construction of the Ifugao houses—achieved
without saws or other such tools—and with
the decorative carvings adorning the beams
and moldings of each house.
 Major • Untouched by the influences of Spanish
Influence of colonialism, Ifugao culture value kinship, family ties,
religious and cultural beliefs
Ifugao
 • Ifugao social organization is
based almost exclusively on kinship.
SOCIAL Each individual is the centre of a
“kinship circle” which extends to
ORGANIZATIO the third cousin, and these units
N were all-important in the feuds and
headhunting activities that formerly
prevailed.
MARRIAGE
• Fix Marriage
• The Ifugao lack political organization
and have relied on marriage alliances and
trading pacts; they recognize temporary
go-betweens who settle disputes in
terms of customary law. The aristocrats,
who form an upper class, maintain their
prestige by periodic feastthey
recognize temporary go-betweens who
settle.e disputes in terms of customary
law. The aristocrats, who form an
upper class, maintain their prestige by
periodic feast
Women and men Clothes Headhunters
Flavors of Ifugao
•Dona-al (Tinawaon white) from Banaue, Ifugao
With its medium, creamy white grains,
Dona-al is a luxurious choice for traditional
rice cuisines such as paella. It has an almost
magical ability to capture a mélange of flavors.
Available from the Rice Terraces Farmers'
Cooperative in Banaue, Ifugao
 Cooking
Techniques
of Ifugao
They using preservation
techniques because this is
the traditional way how
they used to cook
Etag
• Etag (Dried and salted
pork/meat) Etag (igorot) or Innasin
(iloko) – An Igorot food that is preserved
small slab of meat (esp. pork) made
through salt-treating, sun-drying; and/or
smoking
 • is is quite
commonly prepared in
municipalities within
Mt. Province.
Preparation and
serving of tengba is
usually associated
with life events.
• Ingredients:
• sabeng or tengba
• to some - pounded
rice,
• freshwater crab
called gaki in the
dialect (talangka in
Tagalog), and table
Tengba sal
• This is the Igorot
people's version of the
Japanese sake (rice
wine).
• Ingredients:
• cup Ifugao Diket
2 cups water
2 cups coconut Cream
1/2 cup white sugar

Tapey (or tapuy,

tapuey)
 Safeng or sabeng

Duom
Other
foods of Wildlife delicacies
Ifugao
Dog meat

Binungor
Ifugao Native
Delicacies
Bayah

• Is a rice wine made from the native rice of ifugao which is best known
and is widely used during ceremonial occasions and during the bountiful
harvest as part of their feast.
 • Is a native delicacy of
Binaod ifugao. The intestines of pig
is prepared just after the pig
manure have ben dried and
collected. It is eaten with
sayote leaves and rice
Vah-vah
• is sauteed frogs legs. The frog
legs is marinated with milk and
seasoned with salt and pepper then
dredged in flour. Cooked in large
skllet until golden brown.
Inlagim

• Is a native
checken stew that
is used during
rituals or
celebrations in
ifugao. It is
ginger and onion
based soup with
chicken as the
usual main
ingredients