Speak Your Roots

Tag: slowfood

  • U Pumaloi ne u pizza

    😄😄 Ka dei ka jingshisha ba wat ma ngi kiba lah ïa samla, lah rangbah ruh ngi bang da kiwei ki jait jingbam. Tangba ki jingbam Khasi jong ngi ki dei kiba bha shikatdei, ki long kiba bsa bad tei ïa ka met.

    "Pu maloi" is another kind of steamed rice cake of the Khasi and Pnar people. It is generally eaten with tea or dipped in tea. ☕🍚

    Slow food is carefully prepared using traditional cooking methods and organic ingredients. It is produced or prepared in accordance with local culinary traditions, typically using high-quality locally sourced ingredients.

    Please tell us your favourite indigenous food or snacks! 😋😋

  • Tungtap (Fermented fish)

    “Tungtap" or fermented dry fish is an ingredient in many indigenous recipes or chutneys of Northeast India 🐟🐟

    It is preferably ground on stone with onion, chilli, turmeric and "jaїur", a native kind of szechuan pepper. Some also prefer making the chutney with "jyllang" or garlic chives.

    "Tungtap" can be added to any other dish that includes tomato, bamboo shoot or even bitter gourd. 😄😋

  • Haba leit khawai

    Da lah sah shabar ri lei lei, wow ka jingphohsniew ïa ki syrwa dohsñiang bad tyrso, tungrymbai, doh masi kylla… 😋😋🤤🤤 Da dei lei da ki jingtah Pnar ne Bhoi ruh jingbang 😄😄

    Mynta ban khawai bad ban shet da ka bam Khasi donkam da ki nongshet kiba lah shemphang bha ban shet ki jingbam la jong 😃

  • Dried fish chutney

    Dried fish chutney from @bada_boombam 🤩🤩🤩 Thank you for a picture of this mouth-watering chutney! 😋😋😋

    She says: My favourite ktung chutney. It's a marriage of ktung Bombay, dried bird's eye chillies, ginger and szechuan pepper. The trick to that perfect taste lies in how much ginger you add.

  • U ñiang ryndia

    "U ñiang ryndia" or the mulberry worm is a Jaiñtia delicacy that many might cringe to see. But for those who have the taste buds for it, u ñiang ryndia conjures a distinctive native feel.

    As a simple meal it can be boiled and then mixed with onion, ginger and salt.

    It can also be made into a more elaborate curry with onion, garlic, neiiong/ naiiong (black sesame/ black til), turmeric and then garnished with garlic leaves and coriander.

    U ñiang ryndia is available in the summer months!