Ethnic Fermented Foods and Beverages of Arunachal Pradesh

Abstract

This book chapter deals with different types of traditionally prepared ethnic fermented foods and beverages by various ethnic groups of people in Arunachal Pradesh. Some of these foods have been used by specific local tribal community. The report describes the ingredients, methods of preparation, consumption details and importance of different traditionally prepared fermented food products. Common fermented foods from local clips in Arunachal Pradesh mainly include plant-based products such as fermented food made from bamboo, fermented food made from leafy vegetables and fermented food items made from soybean, while fermented foods of animal origin include food made from milk and fermented food made from meat/fish, etc. A few traditionally fermented products of specific tribal groups being documented for the first time include iting of Adi tribe; ngiiyi-yaan and sira-o of Apatani tribe; kupe, agya, nyongin and pone of Galo tribe; fermented soybean and poling of Nyishi tribe; anpo, anpo-shi-anjita, aara and lip chhuro of Monpa tribe; aara, chhuk chhoro, phaak and moh of Sherdukpen tribe; and yu of Idu-Mishmi tribes. A few new products like lukter, pehak and churasabji are also new fermented products to this list used by different tribes.