Cansi
 | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Region or state | Western Visayas |
| Serving temperature | Hot |
Cansí (Hiligaynon: kansi) is a Filipino beef soup originating from Iloilo which is spread across the rest of the Western Visayas region. It is made with beef shank and bone marrow boiled until gelatinous. It is uniquely slightly soured with fruits like batuan or bilimbi. Cansi is usually cooked with unripe breadfruit or jackfruit, lemongrass, tomatoes, garlic, onions, fish sauce, and siling haba or labuyo peppers. The soup is usually orange in color due to the use of annatto seeds (atsuete). It is also sometimes called "sinigang na bulalo" in Tagalog regions, due to its similarity to sinigang and bulalo.[1][2][3][4][5]
The oldest Kansi/Cansi serving restaurant in the Western Visayas region is the Pat-Pat's Kansi established in 1900 in Jaro, Iloilo City. It has been included as one of the specialty dishes when Iloilo was designated as the first UNESCO Creative City of Gastronomy in the Philippines.
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