Speak Your Roots

Tag: eatyourroots

  • Ka khleh soh

    SOSO THAM WEEK 12th DECEMBER – 18th DECEMBER 2023

    Khublei Shibun @a_seeker_of_wonders ïa kane ka video! 😄🙏 Ka lah dei ka por khleh soh bad katno ka jingibang!

    A Khasi fruit mix is usually had during winter and is a mix of pomelo, orange, mustard leaves, chilli or chilli powder 😋😋 So good to have in the winter sun!

    #khlehsoh #khasifruitmix #khasifruitsalad #localorange #khasimandarinoranges #mustardleaves #khasiwinterfood #khasifood #eatyourroots #speakyourroots #speakyourrootschallenge #talklocal

  • Ka Dakha Wa Syang

    "Ka Dakha Wa Syang" kaba ju bam ki Pnar 🐟🐟

    Smoked fish which is usually eaten by the Pnar community 🐟🐟

    Ju ïohsngew ba ki Khasi ki khot "Ka Kha Rang" ïa kane ka dohkha. Hato ka dei kane?

    Ka dur kaba nyngkong ka dei ka kha syang kaba la dep jied shiah bad khlai. Ka dur ba ar ka dei ka kha syang kaba la shet, da kaba kylla neiïong bad u tyrso ba ot ni 😋😋

    The first picture is smoked fish which has been cleaned of bones and shredded. The second picture is smoked fish which has been cooked with black sesame seeds, added with finely cut mustard leaves. All these ingredients give a great distinctive flavour! 😋😋

  • Ka Chru Tyngkem bad Dohkha

    "Ka chru tyngkem bad dohkha" or "Elephant foot yam with fish curry" is a Bhoi delicacy which really looks inviting! 🤤🤤 This particular yam is called Chru Tyngkem in the Bhoi dialect or Elephant Foot Yam in English.

    The ingredients include elephant foot yam, ginger garlic paste, lots of chillie, turmeric, salt, ktung tyndong (dried fish found only in Ri Bhoi households) or tungtap (fermented fish) and fish.

    Khublei Shibun @khasifoodlover for this! 🙏

  • Red tea, rice and ktung thang

    Lehse, kham niar napdeng jong ngi,

    Ban iohmad ia i jakhluid, sha saw,

    soh mynken khnai war bad 'tung thang

    dang step phyrngap ha

    skum trep ha nongkyndong kynjai.

    Khublei Kha.

    Khublei paralok.

    Khublei Mei Ramew.

    -Paia B. Dohling

    The taste and flavour of red tea with rice and ktung thang (roasted dry fish) 😀😀 ❤️🤎🌱🌱 The typical Khasi breakfast mostly comprises of tea with plain rice 🌾🌾

    Khublei Shibun @paia_b_dohling for tagging us in this picture! Love the wooden floor holding the breakfast we all know!

  • U ‘Wai Laper (U Waisoh Laper)

    U Wái Laper is a different and smaller species of kwai or areca nut. The tree of this kwai does not grow as tall as the regular kwai. Growing in the summer season, its cover is thin and it is quite tasty even though it can be hard and tough to chew. This smaller species of Kwai grows in the War Khasi and War Jaintia areas. Please tell us more if you know about U Wái Laper!

    "U Wái Laper" is a miniature version of the regular Khasi kwai (Betel nut) which people say is quite tasty 😀😀

    Thank you @nongkyndong_lens for sending this entry! 🙏

  • Jaralud bad dohsniang

    "Jaralud" (Khasi)/ "Yaralud" (Pnar) cooked with "dohsniang" (pork) is a Pnar dish but it is also eaten by Khasis. "Jaralud" is a low lying shrub that grows in pine forests. It grows in the summer season and is a refreshing addition to the summer diet. "Jaralud" also has a distinctive smell and flavour that some might not find appealing. But for those who love it, we say thank you for the chlorophyll! 😋😋😋

  • U Jangew

    "U Jangew" sent by @bada_boombam

    She says: "U Jangew is a local wild herb that has been made famous by the mourning song of the mother of U Sier Lapalang (the folktale of the stag who is killed). It is slightly bitter but peppery in taste.

    I am pretty sure it has a lot of health benefits, some that I know are detoxification and Blood pressure and Diabetes controller. Sadly, we mostly see it as 'ñiut' (weeds/ wild plants) forgetting that this unseeming plant can benefit us so much.

    Ours just grows randomly in our yard and we pick them when we want to eat them. Both lockdowns have taught our family to treasure such plants as they become our only source of fresh herbs/ vegetables for our salad."

    Thank you @bada_boombam for this entry! 🌱🌱

  • Phan bad Tungtap

    The "Phan bad Tungtap" snack of the Khasis and Pnars is eaten heartily especially in the summer season 😋😋😋

    The items in the picture include: Boiled potatoes, the bowl in the centre contains tungtap (fermented dry fish chutney), chopped smoked pork on the side, in the rectangular bowl there is ground jaïur (an indigenous variety of Schezwan pepper) and the greens include jyllang, ja-ut and jamyrdoh, accompanied by the omnipresent onion 😄😄

  • Ktung and Jaraiñ

    This post is about "Ktung and Jaraiñ" 😋😋 Thank you @bada_boombam for sending this delicious reminder! 😀😀

    She says: Jaraiñ and ktung is a dish loved by many, the Umami flavour of the dried fish and the sour and lightly bitter taste (you can barely sense it) of the jaraiñ just makes this dish that comfort lockdown food. It can be had as a side dish or even as "jingtah" (as curry eaten with rice). I think the Bhois cook it in bamboo which further adds to flavour because of the smokiness.

  • Ktung mluh bad u sohsaw dieng

    Ktung mluh ba thang shuwa hadien kylla stem bad u sohsaw dieng harud (Dried and highly salted fish curry with tree tomato the side).

    I love this dish and get to eat it only when I'm home. It's simple but a taste that can never be replicated!!

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    "Ktung mluh bad u sohsaw dieng" 😋😋😋 yum yum! Thank you @lapdiangsyiem for sending this!