Northeast India a joint Food HUB
September 18, 2020
LODAMA THE TASTE OF DIMASA
LODAMA IS BASICALLY CALLED AS SILKWORM PUPAE WHICH IS THE MOST POPULAR DISH IN MANY PARTS OF ASSAM AS WELL AS DIMAPUR (NAGALAND).THIS DISH IS MOSTLY SAVOURED BY THE DIMASA TRIBE WHICH THEY OFFENTLY SERVE IT WITH A DRINK CALLED JUDIMA ( IT IS A PARTICULAR TYPE OF RICE WINE).
P.S To know about this beverage judima you have to wait for my next blog.
THE DIMASA PEOPLE ARE VERY MUCH FOND WITH THEIR CULINARIES, THEY ARE ALSO CALLED AS (DIMA-BASA OR DIMASA KACHARI). THIS PARTICULAR TRIBE IS AN INDIGENOUS ETHNOLINGUISTIC. THIS COMMUNITY PRESENTLY INHABITS PEOPLE OF ASSAM AND NAGALAND STATES OF THE NORTHEASTERN INDIA. (SOURCE: HTTP://WIKIPEDIA)
THERE IS QUITE A SIMILARITY BETWEEN DIMASA CUISINES AND ASSAMESE CUISINES. THE USE OF KHARI AND OTHER INGREDIENTS ARE VERY ENTICING. USE OF SEVERAL INDIGENOUS HERBS, VEGETABLES, SPICES, FISH AND ANIMAL MEAT TOGETHER CREATES SOME MOUTHWATERING DISHES.
ABOUT THE DISH :
LODAMA IS BASICALLY STEAMED OR BOILED SILKWORM PUPAE WHICH ARE SEASONED AND EATEN AS A SNACK. IT IS MUST TO BOIL THE SILKWORM BEFORE SERVING.
INGREDIENTS:
- Mustard oil 2 tbsp
- Garlic 2 cloves
- Ginger finely chopped.
- Turmeric 1 tbsp
- Chilies (both red and green).
- Onions 3-4.
- Silkworm pupae (which is termed to be the main ingredient here).
- Salt 1 tbsp
PREPARATION:
- Boiling of the raw silkworm pupae is required for about 30 minutes
- Removing the outer skin of the silkworm.
- Put the pan over the gas and add some mustard oil.
- Add turmeric, garlic, chilies, onions and ginger to the oil and stir fry it.
- When the onions and garlic starts to get light brown add the pupae into it.
- Stir fry it for at least 2-3 minutes.
- Finally add some salt according to taste.
THE TASTE OF SILKWORM CAN SIMPLY BE DESCRIBED AS SLIGHTLY FISHY AND BUTTERY AFTER TASTE. THIS LITTLE TASTY SNACK HAS PROVED TO BE ONE OF THE MOST LIKEABLE DISHES NOT ONLY IN NORTHEAST INDIA BUT ALSO ALL OVER ASIA.
FACTS: The first silkworm was consumed by the Empress of China Xi Ling Shi when she discovered a cocoon thread in her cup of tea. In China and Vietnam, silkworms are fried and are very common delicacy. Even Koreans found it interesting when they first had cocoon as edible item now they describe this particular dish as (Peondegi).
(source: http://theguardian.com )
