Cansi, or kansi in Hiligaynon, is a cherished Filipino beef soup originating from Iloilo, a culinary gem of the Western Visayas region. This hearty dish features beef shank and bone marrow simmered slowly until the meat is tender and the broth becomes rich and gelatinous. What makes Cansi unique is its subtle sourness, derived from native fruits like batuan or bilimbi.
The soup is further flavored with unripe jackfruit, lemongrass, tomatoes, garlic, onions, fish sauce, and chili peppers, while annatto seeds (atsuete) give it a vibrant orange hue. Often compared to sinigang and bulalo, Cansi is sometimes called "sinigang na bulalo" in Tagalog regions due to its similar tangy and savory profile.
One of the oldest Cansi-serving
restaurants is Pat-Pat’s Kansi, established in 1999 in Jaro, Iloilo City. This
iconic eatery has played a significant role in popularizing the dish,
contributing to Iloilo’s recognition as the "first UNESCO Creative City of
Gastronomy in the Philippines." Cansi is not just a meal but a cultural
symbol, deeply rooted in Ilonggo tradition.
In Bacolod, two famous spots,
Eron’s and Sharyn’s, are renowned for their Cansi. Sharyn’s, in particular,
gained international acclaim for its Fried Cansi and was ranked 32nd in the Top
50 World Street Food Masters by the World Street Food Congress in 2017. The
dish’s tender beef, tangy broth, and unique use of green jackfruit make it a
comforting favorite, especially during chilly weather.
Cansi’s charm lies in its
simplicity and depth of flavor. The beef is boiled until fork-tender, often
using a pressure cooker to save time, while the jackfruit adds a subtle
sweetness. The annatto-infused broth not only enhances the taste but also gives
the soup its signature orange color. Whether enjoyed in a local eatery or
homemade, Cansi is a soul-warming dish that captures the essence of Ilonggo
cuisine.
Video how to cook Cansi:
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