Traditional and common millet-based food recipes of the tribal communities of Arunachal Pradesh

Abstract

Abstract BACKGROUND: Millets have been cultivated in Arunachal Pradesh for generations, vital to the state's food security and dietary practices. Preserving and promoting culinary traditions not only benefits the local communities but also contributes to the global movement towards a more sustainable and diverse food future. The present study aims to document the common millets based food recipes traditionally prepared in Arunachal Pradesh. MATERIALS AND METHODS: The millet-based food recipes were documented from the ethnic tribal people. This study documented different types of millet-based recipes including millet type, ingredients, recipe type, method of preparation, recipe name in the local languages, and nutritional benefits of millet recipes. RESULTS: The study documented 11 types of millet-based food recipes from the ethnic tribes of Arunachal Pradesh, such as Adi, Apatani, Nyishi, Monpa, and Idu Mishmi. Finger millet is predominantly used to prepare food recipes followed by sorghum and kodo millet. Various ingredients, including local vegetables, milk, egg, ghee, coconut, sugar, etc., are used along with millet flour for food preparation. Various types of cooking techniques, such as steaming, frying, and boiling, have been adopted to prepare these dishes. Apong, a type of alcoholic beverage commonly served during tribal festivals in Arunachal Pradesh, is the most common item prepared mostly with rice and finger millet. CONCLUSION: The present study revealed that various millet-based food recipes are used by local tribes of Arunachal Pradesh.