Cansi

Cansi is a popular soup dish originating from the Philippines, specifically from the Western Visayas region. It is often compared to the well-known Filipino dish Bulalo due to its similar ingredients and cooking process. However, Cansi has a unique flavor profile due to the addition of batwan, a souring agent native to the Visayas region.

Ingredients

The main ingredient of Cansi is beef shank, which is slow-cooked until tender. The beef shank is typically cooked with the bone marrow still inside the bone, which adds a rich flavor to the soup. Other ingredients include lemongrass, onions, garlic, tomatoes, salt, and pepper. The distinguishing ingredient of Cansi is batwan, a fruit that is used as a souring agent. If batwan is not available, tamarind or kamias can be used as a substitute.

Preparation

The beef shank is first browned in a pot with garlic, onions, and tomatoes. Water is then added, and the mixture is brought to a boil. The pot is then reduced to a simmer, and the remaining ingredients are added. The soup is cooked until the beef is tender and the flavors have melded together. Cansi is typically served with rice and a side of fish sauce for additional seasoning.

Cultural Significance

Cansi is a staple dish in the Visayas region, particularly in the province of Negros Occidental. It is often served in special occasions and gatherings. The dish is so popular that there are restaurants, known as "Cansi Houses", that specialize in this particular dish.

Variations

There are several variations of Cansi, depending on the region. Some versions include vegetables such as jackfruit and green beans, while others add chili peppers for a spicy kick. Despite these variations, the use of beef shank and a souring agent remains consistent in all versions of Cansi.