For the uninitiated, Jharkhand was covered with dense forest and Dalma Hills, which had many tribal communities. These tribal communities were equipped to live without any equipment or electricity, completely sustaining themselves on the forest's resources.
The Tribes of Chota Nagpur Plateau are also some of the most skilled users of open fire with unique cooking techniques. These require no equipment or electricity; and the techniques give the food a special flavour and the essence of the forest land .
Get to know about these unique cooking techniques that have been passed on to tribal communities generation after generation. Keep reading to learn more about the various cooking techniques of the tribal community of Jharkhand.
Cooking Techniques From Tribes Of Jharkhand To Know About
Sal Leaves
One of the distinctive methods used by the tribal groups of Jharkhand is to wrap food in sal leaves and cook it over hot coals or an open flame. This technique helps keep moisture and nutrients in the food while giving the food an earthy flavour. Fish or meats are seasoned with regional herbs and spices. Then, wrapped tightly in sal leaves and cooked over an open flame or hot coals. By acting as a natural barrier, the leaves help the food cook evenly without burning.
Underground Fermentation
This method entails subterranean earthen pots with rice ingredients to allow natural fermentation. The Jharkhandi tribal groups have long used underground fermentation as a traditional method to make various fermented foods and drinks. The most well-known produce of this process is the traditional rice beer known as “Handia”. After the rice has been soaked, it is combined with a fermentation starter derived from wild herbs and put into underground earthen pots. The soil's warmth and humidity aid fermentation, producing a moderately alcoholic beverage high in probiotics.
Pit Cooking
This method of cooking meals includes a pit excavated into the earth and frequently lined with hot coals or stones. It can be called chulha, which is made underground, similar to tandoor. Meats and root vegetables are among the many meals that can be cooked using this method. The first step in the procedure is to dig a hole and fill it with hot coals or stones. After that, the food is thrown into the pit and frequently covered with leaves to keep it cool and add flavour. It is a slow cooking process which cooks the hard yams deliciously.
Sun Drying And Smoking
It is a great preservation technique. In spring, when most plants and trees are in full bloom, they become inedible. The tribes regularly foraging food in the forests use these preservation techniques to save food during this time. Fish, meats, and some vegetables are dried in the sun or smoked over a fire as ingredients. Spreading the food out on racks or mats in the sun helps to dehydrate it by drawing out moisture through air movement and heat. Food is smoked by hanging it over a low fire, where the heat and smoke gradually dry it up and give it a unique smoky flavour.
Clay Pot Cooking
This cooking technique can be seen in other tribes as well. It is still a common practice in many villages of Jharkhand. The ability of clay pots to retain moisture and distribute heat evenly makes them perfect for cooking lentils, stews, and curries. Because clay is porous, evaporation can happen slowly, keeping the food moist and flavourful.