Fermented foods have been a staple in human diets for many centuries, providing nutrition, preserving food, and enhancing flavors. In Northeast India, which is known for its cultural and ecological diversity, fermented foods form the bedrock of traditional diets and are integral to community life. These foods not only represent the ingenuity of indigenous communities but also symbolize harmony with the environment.
The Cultural and Culinary Significance of Fermentation in Northeast India
In Northeast India, fermentation is the art of cooking that has been passed down through generations. In this process, raw ingredients are transformed into unique delicacies with flavors, textures, and nutrition profiles. The Seven Sister States of Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura, and Sikkim are an abode to a rich repertoire of fermented foods, each having a distinct identity and cultural significance.
Fermentation often is a preservative, and food security is always guaranteed in a region of different climates and terrains. Other than the practical uses, fermentation also acts as a cultural marker, which is used during rituals, festivals, and in everyday meals.
Fermented Bamboo Shoots
Bamboo shoots are staple diets in every Northeast India, and its fermented variants have a specific place in each local diet. Fermented bamboo shoots have a sharp taste with probiotic, nutritional values.
Soibum: The most celebrated product of Manipur’s fermented bamboo shoot is Soibum. Young bamboo shoots are used solely to prepare Soibum, which is added to stews and curries and often featured in communal feasts.
Ekung or Ekungtusa: In Arunachal Pradesh, fermented bamboo shoots flavor the meat dishes that will carry a sour taste from these products.
In preparing, bamboo shoots were placed in earthen pots to be fermented naturally. In days or weeks, these resulted in both flavorful and durable products.
Fermented Soybean Delicacies
Soaked soybeans go through traditional fermentation across some states, producing very delicious, savory condiments and dishes of main importance in local diets.
Axone (Aakhone): A popular Nagaland dish, Axone is prepared by fermenting soybeans placed in banana leaves. The paste has a strong odor and is added to flavor meat and vegetable preparations.
Bekang: Fermented soybeans, Bekang is a staple in Mizoram. Used in soups, stews, and chutneys, the ammoniacal flavor of Bekang is savored by locals.
Fermented soybean products represent more than just food items; in fact, they are even more inextricably linked to the social tapestry of their communities through preparation and sharing during gatherings and celebrations.
Rice Fermented Foods
Rice constitutes a staple in the region for many fermented products. These food and beverages are part of cultural rituals and daily staple.
Judima: Assam’s Dimasa tribe made this rice beer, a drink as well as an artifact. It is consumed during rituals and festivals. The rice, water, and medicinal herbs are used in the fermentation process.
Putharo and Pumaloi: Meghalaya-made steamed and fermented rice cakes are generally used in the celebration of traditional Khasi occasions.
Fermented rice food, apart from its nutritional importance, is a symbol of hospitality and social bonding.
Fermented Fish and Meat
This process is well over a century old in the Northeast and aids in both preserving protein sources and flavor enhancement.
Ngari: The fermented fish product of Manipur, ngari forms a crucial part of Northeast Indian cuisine and is usually utilized as a base for various chutneys and curries. Fermented in airtight containers using small fish.
Shidal: Assam and Tripura are its common places of origin, Shidal is a semi-fermented fish paste used to flavor stews and rice dishes.
Kargyong: A sausage-like fermented meat product from Sikkim and Arunachal Pradesh, Kargyong is prepared with yak, beef, or pork and is often smoked for added flavor.
These fermented products not only cater to the taste buds but also serve as a testament to the resourcefulness of the region’s communities.
Fermented Dairy Products
Fermentation is also another important method of preserving and improving dairy products in Northeast India.
Chhurpi: Chhurpi is a product found in Sikkim and Arunachal Pradesh. It exists in two forms: hard and soft. Hard Chhurpi, made from yak milk, is chewy and has a long shelf life. Soft Chhurpi has a creamy texture and a sour taste.
Philun: This is a fermented cream product from high-altitude communities and is valued for its peculiar flavor and texture.
These dairy products reflect the flexibility of fermentation processes to the varied ecological and cultural landscapes of the region.
Traditional Drinks
Fermented drinks are an integral component of Northeast India’s culinary culture, generally related to festivals and other ceremonies.
Apong: Rice beer from Arunachal Pradesh, Apong is prepared with traditional processes and signifies hospitality.
Xaj Pani: Assam’s staple rice beer, Xaj Pani, plays a pivotal role in the Ahom community’s religious and social functions.
Zutho: A mildly alcoholic rice beverage from Nagaland, Zutho is enjoyed during festivals and communal gatherings.
These beverages not only provide refreshment but also serve as cultural connectors, bringing people together.
Health Benefits of Fermented Foods
Fermented foods from Northeast India are nutritional powerhouses. They are rich in probiotics, vitamins, and bioactive compounds that promote gut health and enhance immunity. The traditional fermentation processes also reduce anti-nutritional factors, making the foods easier to digest and more nutrient-dense.
Moreover, the inclusion of medicinal herbs and natural ingredients during fermentation often imparts therapeutic properties, aligning with the region’s traditional healing practices.
Challenges and Preservation Efforts
Modern times present considerable challenges to traditional fermented foods despite their cultural and nutritional values. Urbanization as well as shifting food markets poses a threat to the survival of these ancient practices. Furthermore, the lack of standardised methods of production limits their commercial scale.
Efforts are being taken to document and preserve these culinary traditions. There is a cooperation between the researchers, food enthusiasts, and local communities in spreading sustainable practices for the continuance of heritage foods. Initiatives to integrate traditional foods into modern diets and markets are gaining momentum, holding hope for their revival.
Conclusion
Fermented foods are not just food in Northeast India; they are also evidence of the region’s richness in culture, ecological harmony, and innovative spirit. This is why embracing and promoting these culinary traditions is a celebration of diversity and a contribution to global appreciation for sustainable and nutritious food.
As the world turns increasingly to fermentation for its health benefits, the unique offerings of Northeast India stand poised to gain the recognition they so richly deserve.
