SOIBUM THONGBA (BAMBOO SHOOT CURRY)

Soibum (Fermented Bamboo Shoot) is another Manipuri food item which is fermented before consumption like "Ngari & Hawai Jar" and like me most Manipuri's just love "Soibum Eromba". Eromba is the most common dish from Soibum but its also added in Pork curry and Nga- Soibum Kanghou (Kakching ge Nga- Soibum Kanghou is really famous), few weeks back a fren of mine invited me for lunch and she had made this curry....it was not only yummmm and I was having it for the first time. I liked it so much that I decided to try it myself...the final verdict of my 1st attempt very......really good. Soibum ga nga ga thongba(bamboo shoot and fish curry is one of the delicacies of Manipuri cuisine.It is enjoyed equally by young and old alike.Considering the ability of bamboo shoot to prevent cancer,it is indeed a must try for those who haven't had the chance to do so.

HAWAIJAR

Hawaijar is a traditional fermented soybean indigenous in Manipur. It uses naturally occurring micro organisms. It is distinguished by it's high pH (8.02-8.2) and stickiness and dominant ammonia odor because of its powerful smell, strong flavor and slimy texture.

 

Traditionally, Hawaijar is prepared by

1. Boiling soyabean seeds and washed with hot water.
2. Packed  tightly in a bamboo basket layered with banana leaves(Musa Species)  or Asse Heibong (Ficus hispida).
3. The baskets are incubated near an earthen oven or covered with gunny bags to achieve above ambient temperature.
4. After 3-5 days, it will be ready ( with high quality products having mucilage fiber production and dark brown color).                                                

Hawaijar can be used in making chutney with U-morok. 

NGANAM--Baked fish

Every Manipuri is well aware of Nganam, an authentic food of Manipur and every housewife knows how to make it .Manipuris eat a variety of fish prepared in numerous ways. Here,a particular fish called ngasaang is baked after wrapping in turmeric leaves.The uniqueness of this particular preparation is the flavour of the turmeric leaves .Also,the freshness of the fish is a very important factor.

This dish is not only relished in Manipur but in other states of the country as well. Every Manipuri love to eat Nganam. 

NGARI-FERMENTED FISH

Fermented fish is a traditional preparation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5.

Fermented fish are highly popular in Northeast states of India and Bangladesh. Fish is fermented in earthen pots for about 6 months and the final product is solid with sticky surface and strong pungent smell. It is eaten after elaborate cooking and prepared dishes like vegetable mix curry or chutney, and eaten as condiment with rice. 

Ngari is the soul of Manipuri cuisine considering that almost all the signature dishes of Manipuri cuisine have ngari as the basic ingredient.For the uninitiated, ngari is nothing but fermented fish. Ngari is prepared from sun dried phabou nga (Puntius) by fermenting in specially made earthen pots called kharung using traditional techniques.Ngari is steamed or roasted and used in the preparation of Manipuri delicacies like eromba, singju, kangsoi, kaangsu to name a few. The smell of ngari is, to put it mildly, pungent (though most Manipuris would swear there is something comforting about the smell of roasted ngari).

CHAKHAO KHEER

Black Rice, also known as purple rice is one of the healthiest forms of rice available today – rich in Protein, Iron, Antioxidants, Vitamin E and Fibre. It is typically sold unmilled with the fiber-rich black husks still intact. The outer layer of bran contains one of the highest levels of anthocyanin antioxidants found in food (Wikipedia says antioxidants in black rice even exceeds that found in blueberries).

 During the years when China was ruled by an emperor, black rice was believed to have magical powers and that it could extend lives, hence it was set aside only for the emperor and members of the royal family. The common people were not allowed to eat or even grow this rice for themselves and if anyone dared to do that, he would have to face life threatening consequences. Hence Black rice is also known as the ‘forbidden rice’.

Now, coming back to the dish, the flavours of this rice are awesome and you can see the beautiful color. Chak Hao Amubiis a special dish and is made mainly during festivals and auspicious occasions in Manipur. The recipe is pretty straightforward and is made the same way as you would make a white rice pudding (Kheer), the only difference being in the soaking time.

KABOK

Locally known as ‘Kabok’ is a popular Manipuri staple food item made of fried or puffed rice. This particular Manipuri food product is indispensable during religious rituals and ceremonies of Manipur, the Meetei community in particular.It has various kinds like Thoiding Khoibak, Thoiding Kangshubi, Kabok Aphaba, Akhingba, Kabok Muri, Kabok Afaba, Kabok Khoidum,Chujak kabok, Kabok Khoibak, Hamei, Thoidingkabok, Sana Kabok, Kabok boon, Phou khoibum, Kabok Akhingba, Lalu of small and medium and size, Chini Heingal, Chengpak, Chuhi and many others. 

Kabok are simply made by mixing the fried Rice with hot sugarcane juice added flavor while Chengpak is made by flattening the Rice after boiling. 

Lalu, an oval shaped edible item is made from the residues of kabok making process. It is easily available in market. It is used in all religious ceremony o Manipur.

OOTY

OoTY is a very well known cuisine of Manipur, cooked and eaten in every house. Manipuri love it hardcore. There is no particular season, but Ooty is famous during the Kang Festival (Rathyatra) as it is eaten along Kechri. It is cooked using the dries peas or fresh peas along it baking soda and Chinese Chives (Maroi) in Manipuri. Ooty is considered as a heavy meal so it is usually avoided in dinner, but when it comes to Ooty who cares day or night?

There are mainly two types of Ooty, one is Mangal (dried pea) and another one is fresh green pea along with fresh green vegetable, which is commonly known as Ooty Asangba. The garnishing is always important with Manipuri cuisine. Otty is generally garnished with the fresh raw chieves and coriander. We can also sprinkle little raw mustard oil for some mustard smell. Additionally! if we want to add bamboo shoots, then that is cooked in the cooker with peas. Ushoi- Ooty is majorly famous among MAnipuri people.