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Fig. 4 | Journal of Ethnic Foods

Fig. 4

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

Fig. 4

Kechuihia is made from fresh tender bamboo shoots. a Tender bamboo shoots are collected from the forest, and sheaths are removed and washed with water. b The washed bamboo shoots are sliced into pieces. c The sliced bamboo shoots are transferred to containers, with little amount of water, containers are covered and kept for a week. d Once the bamboo shoots are fermented, juice is transferred to a different container. e After filtrations of juice from the fermented shoots, the shoots are transferred back to the container. f Fermented shoots are ready to use in vegetable and non-vegetables curryThe second type of fermented bamboo shoot is called kechui-nnang (Fig. 5). The collection of bamboo shoots for making kechui-nnang happens in the first week of August and ends in the first week of September. In the process, the grown shoots are collected with the help of hook or by chopping off from middle then remove sheaths, shoots are washed with water and cut into two equal sizes (vertical), and put in a conical bamboo basket lined with banana leaves. After the equal size of the shoots is put in the basket, the outer layer is covered with banana leaves and place two-three stones on top. Then, the bamboo basket is tied to the post. Fermentation of bamboo shoots may take 20 or more days. In the case of former (kechuihia), both juice and shoots are eaten while in the latter case, only shoots are taken but it can sustain throughout the year. Both types of fermented bamboo shoots are cooked with both vegetables and meats. Most importantly, preparing with pork is one of the most popular dishes among the Zeme.

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