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Fig. 2 | Journal of Ethnic Foods

Fig. 2

From: Food practice for physical and spiritual well-being of the Zeme, the tribe in Northeast India

Fig. 2

Njetim is a popular fermented food stuff and ever-ready to consume; there are certain procedures to be followed in makings one. a Mature mustard leaves are collected from the field/farm, washed with water to make sure that there remains no dirt or mud. b The washed leaves are kept in byliang (traditional bamboo tray), in a selected room for a few days to enable the green leaves to turn yellow. c Yellowish leaves are pounded in traditional rice pounder called kepha, then pounded leaves are transferred to pots, added with some water and again kept for some days. d Once the pungent turn in a few days, its juice is squeezed out, and the remains called njetak used for curry or chutney can also dry, njetim. e Juice is boiled with salt before boiling; its juice is filtered in traditional filters made of bamboo. f Once the juice is cooked, it is transferred to a small pot and kept above the fire hearth called krab. Photo credit Majumthui Newme

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