There are several tribal communities in Jharkhand known for their natural beauty and various traditions. Their distinct ways of life, intricately entwined with the forests, have influenced their culinary customs. They have abundant resources from the forest, which motivates them to make tasty, environmentally conscious, and sustainable recipes.
Foraging is one of the main ways that the forest has impacted tribal cuisine. Jharkhand's tribes are quite knowledgeable about the area's flora and wildlife; they know which plants and animals are safe to eat and when they are in season. As a result, they are now including a range of wild delicacies in their diet.
Understanding The Concept Of World Food Day
World Food Day, first observed in 1979, is observed on October 16 of each year to raise awareness of hunger and encourage action for the earth, people, and food in the future.
"Right to foods for a better life and a better future" is this year's World Food Day theme.
Food is recognised as the third most basic human necessity (after air and water) and a basic human right under the UN's Universal Declaration of Human Rights and two legally binding international agreements. The world produces enough food to feed all of its population.
Nevertheless, 10% of the world's population still faces starvation. Furthermore, simply having something is insufficient. The Food and Agriculture Organisation advocates for everyone's right to a varied, nutrient-rich diet that is inexpensive, readily available, and safe as part of this year's World Food Day theme.
"Getting to know how Jharkhand's culinary roots developed from looking for something to survive in the forest to finding nutrient-rich tubers, roots, and leaves is a huge journey that tribes and ancestors living in Jharkhand have contributed to what Jharkhand eats now. Even today, the traditional vegetables are so-so liked, but tubers and mushrooms are eaten as gold, which one might find amusing," says Abhishek Mishra, Former Agriculture Government Officer in Jharkhand.
Understanding Crucial Elements: Survival And Foraging In Jharkhand
Gathering And Hunting
The evolution of tribal cuisine has also been significantly influenced by hunting and gathering. Tribes have harvested honey and other forest products in addition to hunting wild animals, including deer, boar, and rabbits. These components have been employed in many recipes, most prepared in traditional clay pots or over open flames.
Changing Seasons
Seasons affect what ingredients are available in the forest. Tribes have modified their cuisine to account for this change in the seasons. They might make meals using a range of fruits and vegetables during the rainy season when products are abundant. They might rely more on root vegetables and stored grains during the dry season.
Preservation
Tribes have evolved various preservation methods to guarantee a consistent food supply all year. Among them are:
- Pickling is the process of preserving fruits and veggies in vinegar or brine.
- To increase meat, fish, and fruit's shelf life.
- Foods like fish and bamboo shoots can be preserved, and their flavour is enhanced through fermentation.
Tribal cultures place a high value on food, frequently used as a show of friendliness and camaraderie. Celebrating significant occasions and fostering social relationships can be achieved through meal sharing. The tribes' cultural legacy is preserved through the generations-long transmission of traditional foods.
Read More: Tadi Fermenting Technique: Explore Cultural Significance And Origin Of Jharkhand’s Tribal Liquor
Domestication Of Mushrooms And Tubers By Jharkhand Tribes
The process of domesticating tubers and mushrooms spanned thousands of years and was frequently linked to the rise of Jharkhand tribes. Even though the precise procedures and schedules vary throughout cultures and geographical areas, these plants' edibility has been influenced by a few common factors:
Early people tasted and tested the toxicity of several plants as they experimented with them. They discovered edible tubers and mushrooms by trial and error. Signs regarding the safety of particular plants were discerned from the behaviour of animals that ate them.
Tribes started growing edible plants in regulated spaces like fields or gardens after identifying edible plants. Over time, tribes altered the species by choosing plants with desired characteristics, such as greater size, improved taste, or increased yield.
By extending the shelf life of tubers and mushrooms, drying ensures food supply during famine or springtime.
Abhishek added, "It is very interesting to know that springtime in the forest means everything is in the bloom of full toxicity, and nothing can be cooked or is edible. One might think that spring is a very happy time in the forest, but it is actually very rough. Even grasses are not edible during spring as the weeds flower out and become poisonous."
While many mushrooms and tubers are now safe to eat, it's vital to remember that some species might still be harmful. To minimise potential health hazards, proper identification and preparation are essential.