Hentak :: An indigenous Manipuri food
Bidyarani Thingujam *
State Level Hentak Indigenous Food Festival at Kumbi Thingel Leikai in January 2020 :: Pix - Shankar Khangembam
Hentak, an indigenous Manipuri food is a kind of pickle used as a flavour in preparation of many Manipuri cuisines.
Alocasia ( Hongu ) - Hentak Indigenous Food Festival at Kumbi Thingel Leikai in January 2020 :: Pix - Shankar Khangembam
Ngasang - Hentak Indigenous Food Festival at Kumbi Thingel Leikai in January 2020 :: Pix - Shankar Khangembam
INGREDIENTS
Small fish (Ngasang {Baloon} or Ngapemma {Fifteen})
Alocasia (Hongu)
PREPARATION
Hentak is prepared mostly by womenfolk.
After taking bath and wearing clean clothes and covering their heads, Hentak is prepared in a neat and clean environment.
State Level Hentak Indigenous Food Festival at Kumbi Thingel Leikai in January 2020 :: Pix - Shankar Khangembam
Mostly two types of fish, Ngasang (Baloon) or Ngapemma (Fifteen) were used and it has been said that hentak made by these two types of fish is the most tastiest of all.
First, the fish is completely crushed into powder form.
Then Alocasia (Hongu) is cut into small pieces, mixed with the fish and then it is crushed until the mixture is turned into a paste.
State Level Hentak Indigenous Food Festival at Kumbi Thingel Leikai in January 2020 :: Pix - Shankar Khangembam
The paste is then preserved in a carefully-covered earthen vessel for almost five days.
If the paste is preserved for a month, the Hentak taste well.
See a full photo gallery on Hentak here
( Part 1 ) and
( Part2 )
* Bidyarani Thingujam is a frequent contributor for e-pao.net
This article was webcasted on July 30, 2020
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