User:Haoreima/Ngari
 A plate of Ngari fishes | |
| Alternative names | Ngali |
|---|---|
| Type | fermented fish |
| Place of origin | Kangleipak (Meitei for 'Manipur') |
| Region or state | Kangleipak (Meitei for 'Manipur') |
| Associated cuisine | Meitei cuisine |
| Created by | Meitei people |
| Invented | time immemorial |
Ngari is a traditional Meitei food.
Etymology[edit]
In Meitei language, the word Ngari (Meitei: ꯉꯥꯔꯤ, romanized: /ŋá.ri/) is derived from two words, “Nga” meaning fish and suffix “-ri” meaning “to season” as seen morphologically.[1]
History[edit]
Ingredients[edit]
Ngari is mainly made from the sundried salt-free Phabou (Meitei for 'Puntius sopbore'), which are abundantly available in the water bodies of Manipur. To meet additional demands and supplies, these fishes are also imported from Brahmaputra valley of Assam and Bangladesh, as well as from far states like Andhra Pradesh and West Bengal in dried formats, to Manipur.[2]
Ngari is an important ingredient of oil-free foods such as eromba and kangsoi of Meitei cuisine. In such cases, it is mixed with potatoes, chilies, etc.[2]
In recent years, sun dried Setipinna phasa is also used as raw materials for making Ngari.[2]
Oils used in Ngari preparation[edit]
Most people use vegetable oils like mustard oil and sunflower for making Ngari. But some use fish oil as it provides the essential N-3 fatty acids (Omega-3 fatty acids). For commercial purposes, people use vegetable oils as it reduces the cost of production.[3]
Recipes[edit]
The method of making Ngari is of two main types. One way is the indigenous method and the other way is the modified commercial method.[2]
Ngari Chaphu[edit]
Ngari Chaphu, sometimes also known as Kharung, is a Meitei language term for a traditional vessel or jar used in the fermentation of fish to make Ngari. It is usually rounded in buttom, narrow in neck, and earthen made.[2] It is available in different sizes ranging from the capacity of storing 15 kg to 75 kg of fishes. The thickness of these pots varies from 1.5 cm to 2.5 cm, and their colour is generally brick red.[2]
- Uniqueness
One unique feature of this pot is that their quality increases if used again and again for many years because they become more air-tight, thereby providing a more favourable condition for fermentation inside the container.[2]
Pre-processing of Chaphus[edit]
Before using these chaphus for fermentation, oils are applied to their inner walls and are dried in the sun. The oils maybe any vegetable oils like sunflower, mustard or palm oil. It is done continuously.[2]
The oil smearing and sun drying process take place for one to two weeks of time. The process is repeated until the containers are not able to absorb any oil further.[2]
It is economically more profitable to use old containers because new containers absorb more oils, thereby increasing the cost of production.[3]
Covering paste[edit]
Some dough like pastes, made from fish powder or even from some trash fishes and from Puntius which are discarded during drying process, are used to cover the mouth of the containers.[3]
Covering leaves[edit]
Broad leaves such as those of Musa paradacea or bottle gourd and catesu leaves or even newspapers, are used for temporary covering the pastes in the containers' mouths.[3]
Sealing the mouth[edit]
The mouths of the containers are again tightly closed using thick mud paste made from soils, having humus and fine coarses. Sometimes, rug sacs are also used.[3]
Production[edit]
Ngari is primarily produced in massive amounts in the Imphal Valley of Kangleipak (Meitei for 'Manipur') and its neighbouring places.[2]
Ngari is usually manufactured during the timing ranging from the month of October to that of January.[2]
- Challenges
One problem faced by the makers of Ngari is that there is a lack of any advanced food processing industry in Manipur. So, Ngari processing and marketing is controlled by a few rich business people.[2]
Nutritional values [edit]
The approximate composition of Ngari is ash (5.49 %), moisture (36.03 %), nitrogen (6.14 %) and lipid (13.36 %). The biochemical quality of Ngari is moisture (33.5 %), pH (6.2), ash (21.1%), protein (34.1%), fat (13.2%), carbohydrate (31.6%) and food value of 381.6 kcal/100g. Around 36.44 % moisture and 36.25 % crude protein are found in Ngari made from Setipinna sp. found in Manipur.[4]
In folk culture[edit]
Mention of Ngari products in Meitei folktales[edit]
In popular culture[edit]
See also[edit]
Notes[edit]
References[edit]
- ^ Sharma, H. Surmangol (2006). "Learners' Manipuri-English dictionary". dsal.uchicago.edu (in Manipuri and English). University of Chicago. Digital Dictionaries of South Asia. p. 59. Retrieved 2023-10-20.
ngāri ꯉꯥꯔꯤ /ŋá.ri/ n. dry, seasoned fish. Morph: ngā‑ri [fish‑to season].
- ^ a b c d e f g h i j k l Ninawe, A. S.; Dhanze, J. R.; Dhanze, R.; Indulkar, S. T. (2020-11-11). Fish Nutrition And Its Relevance To Human Health. p. 370. ISBN 978-1-000-21971-5.
- ^ a b c d e Ninawe, A. S.; Dhanze, J. R.; Dhanze, R.; Indulkar, S. T. (2020-11-11). Fish Nutrition And Its Relevance To Human Health. p. 371. ISBN 978-1-000-21971-5.
- ^ Ninawe, A. S.; Dhanze, J. R.; Dhanze, R.; Indulkar, S. T. (2020-11-11). Fish Nutrition And Its Relevance To Human Health. p. 374. ISBN 978-1-000-21971-5.
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