Traditional Foods of Limbu's and Rai's culture
Traditional Foods of Limbu and Rai
Nepali cuisine is much more diverse than you think. It is more than just daal-bhaat-tarkari. Every ethnic group and community have their own or variance in food culture, traditions and way of cooking. It often differs from Himal to Terai and from Mechi to Mahakali.Rai and Limbu are one of the indigenous ethnic communities of Nepal. The communities originally are inhabitants of hilly region in eastern Nepal. Their food culture represents diversity of their cuisines with limited food resources they have or grown in hilly terrains.
Millet, buckwheat, wheat, corn, rice, seasonal vegetables including wild ones, domestic pigs, Jaad, Tongba are the key of traditional ethnic foods.
Kinema
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| Kinema |
Kinema is a traditional fermented food that originated in the eastern regions of Nepal, particularly among the Limbu and Rai ethnic communities. It is made from boiled and crushed soybeans that are wrapped in leaves and allowed to ferment for a few days. The fermentation process gives kinema its unique flavor, which is sour and pungent.
Kinema is a versatile ingredient that is used in many Nepalese dishes, particularly in the eastern regions where it originated. It is commonly used in curries, soups, and pickles, adding a distinctive flavor and aroma to these dishes. In some communities, kinema is also eaten on its own as a snack.
While kinema is a beloved food among many Nepalese people, it is also quite divisive, even among those who have grown up eating it. The pungent smell and strong flavor can be off-putting to some, and it often takes a few tries to develop a taste for it. However, for those who appreciate its unique flavor and texture, kinema is a cherished part of Nepalese cuisine.
Yangben-Faaksa(Curry with Yangben and Pig’s blood)
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| Yangben |
Yangben-faaksa is a traditional Nepalese dish that is popular in the eastern regions of the country, particularly among the Rai and Limbu ethnic communities. The dish is made with yangben, a wild lichen that grows abundantly in the jungles of eastern Nepal. The yangben is first cleaned and boiled with a small portion of kharani (ash) before being cooked with the pig's blood.
To prepare the dish, the yangben is first soaked in warm water to soften it before being added to a spice mix and cooked with pork and pig's blood. The dish has a distinctive and rich flavor, thanks to the addition of the pig's blood, which gives it a deep red color and a thick, almost gravy-like consistency.
Yangben-faaksa is a hearty and satisfying dish that is often served with rice or bread. While it may not be to everyone's taste, it is a beloved part of Nepalese cuisine, particularly among those who grew up eating it. The use of yangben and pig's blood in the dish reflects the resourcefulness and creativity of Nepalese cooks, who make use of the ingredients that are available to them in their local environments.
Sargemba/Sargyangma (Blood Sausage)
Sargemba, also known as Sargyangma, is a traditional Nepalese blood sausage that is made from a mixture of pig's blood, yangben (wild lichen), rice, and spices. The mixture is then encased in pig intestines and cooked until it is firm and fully cooked.
Sargemba is a rare delicacy that is typically prepared during major festivals and special occasions in Nepal. It is a beloved part of Nepalese cuisine, particularly among the Rai and Limbu ethnic communities in the eastern regions of the country.
In addition to sargemba, Nepalese cuisine also features a wide range of dishes that make use of various parts and organs of the pig. This reflects the resourcefulness and creativity of Nepalese cooks, who make use of all available ingredients to create flavorful and satisfying dishes.
While sargemba may not be to everyone's taste, it is an important part of Nepalese culinary tradition and a beloved dish among those who appreciate its unique flavor and texture.
Sargemba is basically a blood sausage prepared from pig blood, yangben, rice and spices, and incased in pig intestines. It is one of rare delicacies prepared during the major festivals. Almost all parts and organs of pig are consumed by making various delicacies.
Sisnu & Philinge
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| Sisnu & Philinge |
Sisnu
Sisnu Daal can often be found in the dal bhat of Limbu and Rai families. Boiled with rice, cornflour.The soup is later tempered with a mixture of garlic, timmur and chillies.Phillinge
Phillinge ko achar mixture made up of niger seeds, dried chilli, garlic, and ginger. The addition of a super-strong lemon concentrate, amilo chuk helps to make achar more delicious.Titte
The key ingredient in this dish is burnt chicken feathers, which lend a distinctly bitter flavor to the offal mixture. While the once-maligned nose-to-tail eating has become all the rage around the world, Limbu communities have been taking it further for a long time.
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| Titte |
Also popular in Rai communities, and often rolled out at special occasions, this dish starts with the plucking of a local chicken and burning of the softer feathers. Once collected, minced neck and head, wings and legs of the chicken are added alongside other spices to create an achar.
Selroti
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| Selroti |
Selroti is a traditional Nepalese food that is typically prepared during special occasions and festivals, such as weddings, birthdays, and religious celebrations. It is a deep-fried, ring-shaped confection made from a batter of rice flour, ghee, and spices.
In addition to rice flour, selroti batter may also contain millet, buckwheat, or maize flour, which can make it more nutritious. The batter is mixed with water to form a thick dough, which is then shaped into rings and deep-fried until crispy and golden brown.
Selroti is typically eaten with a variety of side dishes, including vegetable or meat curries, achaar (spicy pickle), or simply with tea. It is a beloved part of Nepalese cuisine,particularly among the Newar ethnic community in the Kathmandu Valley, where it is a staple food during festivals and celebrations.
While selroti is a delicious and satisfying food, it is also high in calories and should be consumed in moderation as part of a balanced diet. Nonetheless, it remains an important part of Nepalese culinary tradition and a beloved treat among those who enjoy its unique flavor and texture.
Tongba and Raksi
Tongba and Raksi are traditional alcoholic beverages that are popular in Nepal, particularly in the eastern regions of the country.
Tongba is a fermented millet beverage that is typically served in a special cylindrical vessel called a tongba. The millet is first fermented and then poured into the tongba vessel, which is then filled with hot water.
The mixture is allowed to steep for several minutes before being consumed. Tongba is a warming and comforting beverage that is often enjoyed during cold weather.
Raksi, on the other hand, is a hard distilled version of the fermented millet beverage. It is made by distilling the fermented millet to increase its alcohol content.
Raksi is a strong and potent drink that is typically served in small quantities as a gesture of respect to guests, and is also a must-have beverage during festivals and special occasions.
Both Tongba and Raksi are an important part of Nepalese Limbu, Rai, Gurung, Tamang, Magar, Newar culture and tradition, and are often enjoyed with friends and family during gatherings and celebrations.
However, it is important to consume these beverages in moderation, as they are both alcoholic and can be quite potent.
East Nepal
NP Limbu, a blog writer born in Terathum, East Nepal, passionately promotes the various places, rich cultures and traditional foods of East Nepal through his writings. With a deep interest in his homeland, he aim to bring the remarkable paces of East Nepal to enhance the experience for wider audience.
