Hawaijar:













Hawaijar is a traditional fermented soybean indigenous in Manipur. It uses naturally occurring micro organisms. It is distinguished by it's high pH (8.02-8.2) and stickiness and dominant ammonia odor because of its powerful smell, strong flavor and slimy texture.

 

Traditionally, Hawaijar is prepared by

1. Boiling soyabean seeds and washed with hot water.
2. Packed  tightly in a bamboo basket layered with banana leaves(Musa Species)  or Asse Heibong (Ficus hispida).
3. The baskets are incubated near an earthen oven or covered with gunny bags to achieve above ambient temperature.
4. After 3-5 days, it will be ready ( with high quality products having mucilage fiber production and dark brown color).                                                                                               

 
Hawaijar can be used in making chutney with U-morok. 

Chagempomba












 
      COURTESY: SANGEETA NAMEIRAKPAM

 
 BORI












Bori is made up of black gram and some spices. It adds flavor to some dishes. It is made up of black gram, jeera powder, coriander powder and hing( Asafoetida, a spice derived from the plant Ferula assa-foetida)
  
 Some steps are:

a) Black gram soak in water for 12 hours.

b) Rinse 3 or 4 times.

c) Peel off black cover of black gram properly.

d) Black gram, jeera powder, coriander powder and hing are grind.

e) After grind mix all properly and make paste.

f) Make small round shapes(bori) from paste.

g) A large pan is heated for roasting.

h) Little oil(mustard oil) was painted all over the pan to make non  sticky.


People are very fond of Maroi-bori thongba . It is very delicious dish. yummy..... 

Maroi-bori thongba

                                              

SOIBUM

 

SOIBUM

 

 

 In Manipur, a state located in the north eastern part of India, bamboo shoot is consumed as fresh or fermented. Fermented form, locally called soibum is a highly prized item and its consumption dates back time immemorial.

 

Steps of soibum (Bamboo shoot) fermentation:

 

a) Collection of bamboo shoot.

b) Peeling of shoot.

c) Slicing of bamboo shoot.

d) Collection of slice shoot in the basket.

e) Pouring the slice shoot on the container for fermentation.

f) Pressure is being applied by hands for giving more compactness and air tight.

g) Heavy weights are placed for giving pressure during fermentation.

h) 4 to 5 months of placing in the container for fermentation.

i) The fermented shoot is ready for use.

 

 

 

 

Soibum is a potential source of dietary fibre. Low content of lipid and absence of trans fatty acid also indicated its health promoting nature. Element like Potassium, Sodium, Chlorine, Manganese, Copper etc were present in significant quantity. Fermentation also showed to reduce the amount of reducing sugar to a great extent converting them to acid. Therefore, acidity rises up until reducing sugar bio- conversion get exhausted.

 

 

Soibum thongba 

 

 

 

 

  LIKLA


     Thangjam Agro Industries is known for  Likla Brand manufactures varieties of food and beverage items and packaged drinking water under the Likla Brand.


Likla - Package Drinking Water

                                          COURTESY    -    Thangjam Agro





Some preserved food are:
                                 
                        Squash:  Orange, Pineapple, Lemon, Passion Fru
                        Jam:        Pineapple, Mixed 
                        Sauce:     Tomato
                        Chutney: Imli chutney

                                                     COURTESY     -     Likla 


 

NGARI

Ngari is a fermented fish product locally prepared from some fish species mainly the Punties species which have been most widely used by the peoples of Manipur. Puntius sophore ( locally known as Phabou nga) is exclusively used for Ngari preparation.

It is one of the basic ingredients of all Manipuris household in the area accounting to its taste, beneficial properties and strong appetizing nature. Because of its increasing popularities, its quality as a food product has grown into other states of Northeast.








     
  








Ngari Kharung




                                                           















Ngari shop



Ngari is easily available in Ema market Imphal and mostly in every local place of Manipur.




















         Eromba




Iromba is one of the vegetable chutney, whose main ingredients are ngari, chillies and boiled vegetables such as hawaimubi, potato (alu), and yongchak(sataw beans) adding some maroi mapang.
Iromba is the favourite of not only the manipuris but also amongst non-Manipuris. Manipuris couldn't survive without ngari  so they are mainly depend on it.