Traditional foods and beverages of the Zeliangrong of Northeast
- Part 3 -

Dr Budha Kamei *

Jan Ningmei:

Usually, fat of internal portion of the pig or cow is preserved in a bamboo tube covered tightly with a lid. After 20 days of fermentation, it can be used in preparation of curry to soften the vegetables and it also imparts nice taste to the curry. The tube is placed above the fire place.

Zou:

The Zeliangrong use different types of alcoholic beverages prepared from rice. It is commonly known as Zou. In the alcoholic beverages yeast, Khai is needed for fermentation.

Preparation of Khai:

For preparation of Khai, rice is soaked in water for about 1-2 hrs and collected in a Khoupak. Thereafter, it is made into powder by grinding in a mortar. The rice powder is properly mixed with the bark powders of Khaipuroi. The mixture is added water slowly till the mixture made into paste with the requisite consistency. The paste is then made into small rounded cakes and the same cakes are placed on the Pheika, paddy husk. It is required to cover by a cloth to accelerate the fermentation process. After 6-7 days, the cake is ready to use and for preservation.

Zoungao:

For preparation of Zoungao, rice beer, rice is soaked for about 1-2 hrs in water along with some Napok, germinated paddy. Without Napok, it is not possible to prepare rice beer. Then, the mixture is made into powder with the help of mortar and pestle. In a wooden barrel called Bu or earthen pot, the crushed rice is poured watchfully and then hot water is added in it. The mixture is well churned with a Ballatai, wooden stirrer until it becomes completely cool down.

Some water is added again to the desired level and the Bu or pot is covered with banana leaves and kept 3-4 days in a place without any disturbance. Within these days, form started coming out and a typical flavor is released. This is an indication that the Zoungao is now ready to use. In the Nanu, ear-piercing festival or feast of charity, black rice beer called Napnang Zoungao is prepared in abundance in addition to normal rice beer.

Consumption of rice beer is not only good for health, but also good for fair complexion, if it is used within 3-4 days, it is compared to drinking of milk, but in a limited quantity i. e. 500 ml at the maximum. The Rongmei people drink it instead of tea. It is also used in ritual ceremony as Joupan Keimei, libation of holy wine.

Timpui:

Timpui, a kind of alcoholic beverage is prepared from fermented cooked rice. Rice is cooked and spread in Gou, round basket made of bamboo. Khai is mixed thoroughly with the cooked rice and then the mixture is put in an earthen pot already cleaned and dried in the sun. A little amount of water is poured just to dip it and then the pot is placed in a proper place for fermentation.

In winter, the pot is covered with a leaf of the Khonghoo for fermentation. Heat along with a pungent smell is released after 3 or 4 days, after which, water is poured an approximate ratio of 4:3. After 8-10 hrs, the liquid called Timpui is ready to use. In summer, it takes 3-4 days and in winter 6-7 days in fermentation. The Zeliangrong elders drink it before and after meal.

Zouju:

Zouju, a strong alcoholic beverage is prepared from Timpui. Preparation of Zouju is same with that of Timpui up to the stage of the fermentation of cooked rice. This Timpui is poured in a suitable pot called Zoulai and boiled in low flame. The pot is covered with an aluminum funnel and from this a pipe is connected to the outer part of the pot, this pipe is for collection of distilled liquid, Zouju.

On the funnel, a pot containing cold water is placed just to restrict the evaporation outside and to condense the vapour into liquid. Between the pot and funnel, a plate having holes is placed. All the connecting points are sealed with mud. Distillation will continue until the alcohol present in the Timpui is completely out. The residual content is used as Guaktak, pig feed. Zouju is stronger than Zoungao, Pheijou, Haojou and Timpui.

Pheijou:

It is like the preparation for Timpui, but the only different is, it is mixed with Phei, husk. So the taste also is different from Timpui. After 4-5 days of fermentation, water is added, it is ready to drink. One has to drink its liquid by using a pipe. Zeliangrong womenfolk also enjoy this type of beverage.

Haojou:

There is another type of alcoholic beverage prepared from Hao, ripened banana. This is locally called Haojou. It is prepared by fermenting the Hao in a closed pot with or without water. Khai is added for fermentation. After 3-4 days, it is ready to use.

Conclusion:

In traditional Zeliangrong society, culture, traditions, ethics and food habit can't be separated or looked separately as they are all interrelated. Nowadays, their approaches to life have changed totally and it is not easy to find the age-old simple life style even in the villages. Traditional foods are still a favourite item in the food preparation.

The advent of modern civilization has adversely affected the age-old tradition and thus the younger generations of Zeliangrong are not exposed to traditional practices. It is well known that traditional foods have rich nutritional values and healing properties. So, there should be purposeful efforts to revive and promote the traditional food habit systems within villagers. The nutritional and microbiological aspects of traditional foods are required to be looked into in future.

Concluded ....