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Fig. 3 | Journal of Ethnic Foods

Fig. 3

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

Fig. 3

Nkampitam is a popular dry season food item; in the making of this chutney, mature beans, chilli, salt, dry fish and fermented vegetables are used. a Bean gets mature in the month of December, and the month is appropriate for making chutney because of softness and tenderness. b Mature beans are plugged from the tree, and peel is removed by using indigenous made peeler. c After removing its peel, the harder side-layer is removed by a kitchen knife. d Slice into small pieces. e The sliced pieces are transferred to the pot. f Then, add a small quantity of water, and cover and boil for about 10 min. g When it is boiled, pot cover is removed, and the boiled beans are transferred to the plate. h Chilli and dry fish or fermented vegetable seeds are pounded, and then beans are marinated. Photo credit Rosemary Newme

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