Title: Traditional process of making fermented and dried bamboo shoot.

Language: Lotha

Description:

The Lotha Nagas, for a very long time have been associated with the consumption and production of fermented and dried bamboo shoot and also its water. The present narrator Nlumi Ngullie, who was born in Okotso, Wokha in the late 1950’s recounts her memories of the traditional process of making fermented and dried bamboo shoot using traditionally prepared apparatus. She also discuses the importance of these food products not only for the Lotha kitchen but also as a means of financial aid for the rural families while also showing concern for the youth not knowing these traditional methods.

Format & Duration: Audio: 7mins, 60 secs
Date of Recording: 8/17/2024
Date of Upload: 11-September-2024
Performer: Nlumi Ngullie
Creator: Tokhuo Humtsoe
Publisher: Tetso College, Dimapur
Note: NA

Cite this work

Tokhuo Humtsoe. 2024.  Traditional process of making fermented and dried bamboo shoot. .(https://neiipa.in/audio/traditional-process-of-making-fermented-and-dried-bamboo-shoot/) NEIIPA,Tetso College. Accessed: (15-Oct-2024)