Hentak
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A fermented paste of sun-dried small fish and colocasia stems, a traditional Meitei food also given to new mothers and the sick.
Region: ManipurOccasion: Pantry staple; eaten as a side dishTime: 1 hour + 1–2 weeks fermentingServes: About 500 gNon-vegetarian
Ingredients
- 250 g small sun-dried fish (traditionally phabou)
- 250 g fresh colocasia (arbi) stems, peeled and chopped
- An earthen pot or glass jar
- Banana leaves
Method
- Roast or sun-dry the fish until crisp and grind it to a powder.
- Wash and chop the colocasia stems and let them wilt in the sun for a few hours.
- Pound the fish powder and colocasia stems together into a smooth paste.
- Shape into balls, pack them into a pot, cover with banana leaves and close tightly.
- Leave to ferment in a warm place for 1–2 weeks. Fry a small portion with onion and chilli before eating with rice.
History
Hentak is a traditional fermented food of the Meitei, made at home by women who pass the method down in the family.
Significance
According to local tradition hentak is given to new mothers and to people recovering from illness as a nourishing food.