Mon Nov 28, 2022 07:39 PM Final replace on: Mon Nov 28, 2022 07:49 PM
Photograph: Chiangmi Talukder Lena
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Photograph: Chiangmi Talukder Lena
A typical Chakma luncheon is straightforward however nutritious. Historically, from blanched boiled vegetable dishes to herbed less-oily fish, and meat served with a plate of jhum cultivated steamed rice, the meals alternative of indigenous individuals of Chittagong Hill Tracts adjustments each season. Now we have greater than 100 styles of seasonal greens and fruits that develop across the yr everywhere in the hills. From candy fruits to bitter veggies and bitter herbs to spicy chillies, the entire distinctive flavours of the totally different components are discovered on our lunch platter.
The rationale behind having a mixed-plate lunch is that it goes with our urge for food genetically. The frequent apply is to eat bitter, candy, bitter, and scorching however much less spicy, or generally uncooked greens altogether to get each doable vitamin by way of our common meals consumption. Historically, we name these meals ‘medicines to our physique’ to make our immunity stronger.
For all latest news, follow The Daily Star’s Google News channel. Listed below are a number of typical and wholesome recipes from a Chakma’s common lunch platter.
BACHCHURI TAABA (BAMBOO SHOOTS WITH DRIED PRAWN)
Components
10-20 pcs bamboo shoots (peeled and boiled)
3-4 lengthy beans (optionally available)
1 cup Malabar spinach leaves or pui shak (optionally available)
10-15 items dried prawn
1 tsp sidol or shrimp paste/or 2 tbsp fish paste
Some slit inexperienced chillies, based on style
Salt, to style
Fuji leaves (a hilly herb)
A number of drops of oil (optionally available)
Technique
In a cooking pot, add the dried prawn, sidol, or any substitutes, chillies, and water, and convey it to a boil on excessive to medium warmth for a couple of minutes. Add a number of drops of oil, and the boiled bamboo shoots; prepare dinner for a couple of minutes. Add the lengthy beans, and Malabar spinach, and canopy the lid instantly. Prepare dinner for one more minute.
Alter the salt. Add fuji leaves and instantly switch to a serving bowl.
AADA FUL GUDIYE (MASHED GINGER FLOWER)
Photograph: Chiangmi Talukder Lena
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Photograph: Chiangmi Talukder Lena
Components
15-20 pcs ginger flower (flowers together with the delicate stems)
1-2 common items of an enormous fish, or 4-5 rooster items
2 medium measurement onions, chopped
1-inch measurement ginger
2 cloves of garlic (if cooking with rooster)
A pinch of cumin powder (if cooking with rooster)
10-20 items of inexperienced chillies, or based on desire (Chook’s eye chilli for genuine flavours)
2 tbsp oil
½ tsp turmeric powder
Salt, to style
Technique
In a big bowl, combine every part accordingly utilizing a clear hand ideally, besides water. Marinate for a minimum of 10 minutes. Switch to a thick-based cooking pot and add 1-1½ cup water for fish or rooster. Cowl with a lid and prepare dinner on medium warmth till the fish or the rooster will get effectively cooked. Add additional water, if wanted. Alter the quantity of salt and prepare dinner till the water will get dry and the oil begins to return out. Flip off the flame and smash every part with a picket pestle.
SHAK UJUNO-MORICH BATTYE (BOILED GREENS OR VEGETABLES WITH DRY FISH CHILLI PASTE)
Components
Any leafy greens (shak) or greens (cabbage, pea eggplant, lengthy bean, okra, and many others.)
2-3 tsp fish sauce/sidol or shrimp paste
Salt to style (in case your shrimp paste or fish sauce is salty sufficient no want so as to add additional salt)
For the chilli paste —
10-20 roasted hilly or any inexperienced chillies
Roasted dried prawn or roasted piece of dried fish (churi/lottya shutki)
Salt, to style
Technique
Add the required quantity of water to boil your greens in a cooking pot. Add sidol or substitutes and convey it to a boil on excessive warmth. Add your greens or veggies and put the lid on instantly. Boil for a couple of minutes based on your components’ texture. Be sure that to not over-boil; instantly switch to a serving bowl when your greens are 80-90 % cooked.
Roast your inexperienced chillies and dried fish immediately over the flame. In case you are utilizing dried prawns, roast them utilizing a tawa/wok on medium to low warmth.
Make a rough chilli paste with the assistance of mortar-pestle; combine the dried prawn or fish items. Serve with boiled or uncooked greens.
JHARO ALU LOI HURO AERA (CHICKEN CURRY WITH WILD POTATOES OR YAM)
Components
1000g rooster items
500g wild potatoes or yam, massive items
1½ cups of chopped onions
2 tsp ginger paste
1 tsp garlic paste
1 tsp cumin powder
1 tsp turmeric powder
2-3 tsp inexperienced or pink chilli paste
3/4 cup oil
1 massive bundle of fuji leaves (hilly herbs)
Salt
Technique
Put the cooking pot on medium warmth with oil. Add chopped onion, ginger-garlic paste and sauté. Add salt, chilli paste, turmeric, and cumin powder. Sauté till every part goes effectively integrated. Add rooster, prepare dinner and stir till water dries and oil comes out. Add little water at a time and stir for about 5 minutes.
Add wild potatoes or yam items; stir once more. Allow them to sizzle within the oil for a couple of minutes. Add the required quantity of water and prepare dinner till rooster and potato items get effectively cooked. Alter the quantity of salt and gravy. Put the bundle of contemporary fuji leaves. Put the lid on and let simmer for one more minute on low warmth.
HAJA OHLOD TON (FRESH TURMERIC ROOT CURRY WITH DRIED BOMBIL)
Components
250g contemporary turmeric roots (peel and make paste)
1-inch items of 5-6 dried bombil (loittya shutki; soak in scorching water for quarter-hour earlier than cleansing)
1/3 cup chopped onions
½ tsp ginger paste
½ tsp garlic paste
2 tsp inexperienced chilli paste
½ cup oil
Salt and water, to prepare dinner
Technique
Warmth a cooking pot with oil on medium warmth. Add chopped onion and sauté. Add salt, ginger, garlic, and chilli paste, and blend effectively. Add dried fish items and shallow fry for minutes. Add turmeric paste and stir till oil comes out. Add the required quantity of water for gravy. Prepare dinner for a couple of minutes. Alter salt and delay the flame as soon as the gravy turns into thick.
Meals and Photograph: Chiangmi Talukder Lena
