A Traditional Rabha Thali

Sanchayeeta Parashar

Sanchayeeta is an aspiring writer from Assam who's passionate about exploring different tribes and sharing the beauty of their cultures with her readers. She is a resident writer for The Indegenous.

The livelihood of the Rabhas is predominantly based on agricultural activities, hence there is no surprise in the fact that majority of the ingredients in their recipes are procured from the same. The simple yet rustic cuisine of the community includes rice,which is their staple food, meat, local fishes and local herbs. Bugs ,silkworms and other edible insects are also considered as delicacies.

‍

Let us explore some of the indispensable dishes of a Traditional Rabha Thali

‍

MAI POSUNG

A typical Rabha dish made with Bora soul, a variety of indigenous rice found in Assam and grated coconut that are blended together and steamed over a perforated vessel set over a water bath.

‍

TAUKAM BAMSHI

This delicacy is made with country chicken that is first fried with onions ,ginger garlic paste, green chillies and some basic seasonings. It is then allowed to simmer in a thin rice flour batter which gives it a beautiful texture and a mesmerizing aroma.

‍

POLU BHAJI

This popular Rabha delicacy is a high source of protein. It is prepared by frying Silkworms and some local herbs separately and then integrating them to unleash a spectacular aroma of the Rabha cuisine.

‍

HISSA PICHI

Hissa Pichi is a traditional Rabha delicacy with red ant eggs that are shallow fried with dry red chilies, onion, turmeric and salt.

‍

BAKHAM

Sizzling roasted pork is mixed together with raw onion rings and fresh slitted green chillies to prepare a delicious side dish named Bakham.

‍

KEKURA BOTA

Roasted crab meat that is blended into a delicious chutney along with onions,garlic, green chillies, salt and few other ingredients is known as Kekura Bota . It is served as a side dish.

‍

CHOKOTH

Any Rabha meal is incomplete without a sip of Chokoth,a traditional alcoholic beverage of Rabhas prepared by fermenting sticky rice with some local herbs for almost 2 weeks. Jonga is the indigenous vessel that is used to take out the Chokoth from the earthen pitcher and also pour it. Its taste profile is on the sweeter side and is consumed not only on special occasions but also on a daily basis.

‍

The simple and rustic dishes of the Rabha cuisine have minimum use of spices and condiments and hence are a perfect depiction of the phrase "Health with taste". It is the simplicity and authenticity of the Rabha cuisine that makes it one of a kind.

‍