Jamir and Deb

Figure 4b: Different stages of Hungrii preparation. a. Fresh

mustard leaves, b. Leaves being wraped in banana leaves, c.

Buried in the ground, d. The fermented product Hungrii.

sluggish green paste used as a condiment during

Figure 3b: Different stages of Anishi preparation. a.

preparation of meat and chutney. Tsutocie can be kept

Clocassia leaves, b. Yellowing of leaves in the gunny bag, c.

for over a year.

Cakes of different shapes made from the paste of the yellow

leaves, d. The final Anishi product.

Matured cucumber fruits and leaves

leaves and left in the pit, covered with soil for about

15- 18 days (Fig. 4a, b).

Fruits cut into pieces and leaves shredded into pieces

Leaves of Brassica sp . sun dried and wrapped in banana

leaves

Put into container along with water

Pit made in the ground where leaves are buried

Fermentation for 3 months

Fermentation for 15-18 days

Tsutocie

Figure 5. Flow chart fot the preparation of Tsutocie

Hungrii

(Angami)

Figure 4a. Flow chart for preparation of Hungrii

3. Bamboo shoot based fermented food

Tsutocie : ‘ Tsutocie’ is made from cucumber fruit and

(i). Bastanga : ‘ Bastanga’ is made from succulent

leaves mostly made by the Angami Naga tribe.The

bamboo shoots ( Dendrocalamus hamiltonii, Bambusa

matured cucumber fruits are preferred, which are

tulda ). It is prepared mostly by the Lotha Naga tribe,

cut into pieces. The leaves on the other hand are first named Rhujuk in Lotha dialect. Young shoots are

washed and then shredded into pieces manually with

taken and their sheaths are removed till only the

hands. The mixture of the fruit and the leaves are then

soft white part of the shoot remains. The shoot is

put into a container containing sufficient amount of then cut into small pieces and pressed tightly into

water. It is then allowed to undergo fermentation for

bamboo baskets covered with banana leaves. A hole

about 3 months (Fig. 5). The end product is a thick is made in the middle so as to let the juice drain out.

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