Imphal: “Hanubi Hentak” an indigenous fermented fish Paste” produced by Ingkhol Loupuk Farm, Andro Awang Leikai was launched on Monday at Maning Ingkhol, AndroKharam Leikai in Imphal East district of Manipur.
The product costs Rs 250 per bottle. It is certified by FSSAI
The occasion witnessed the presence of artistic director, Laihui, Mayanglambam Mangangsana; folk song artiste Mangka Mayanglambam, folk researcher Chingkham Memcha; Mutua Museum director Mutua Bahadur
and Bijaya Yumlembam of AIR as special guests.
Since time memorial, in every households of Chakpa
Andro, Hanubi Hentak is pounded and preserved as a delicacy food for the whole year. In the month of Mera (October) the fish “Ngakha-Ngashang” are caught, and in the month of Hiyangei (November) the fish are dried and finally in the Poinu (December) month, only
married women pounds the Hentak.
Lord Naran Panganba inaugurated Misi Sumbal (wooden pounding tool) and the Hentak pounded by the Hanu Langmai Amaibi (Priestess) are the most tasty one and hence named “Hanubi Hentak”.
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