Here’s a little snippet of how the indigenous people of Meghalaya ferment fishes to make Tungtap!
What’s Tungtap?
Tungtap is a popular fermented fish product commonly prepared and consumed by the Khasi and Jaintia tribes of Meghalaya in the North-Eastern state of India. Their practice of fermenting fish is similar to the traditional methods of preserving fish in South-East Asia. Though, a distinctive feature is that it does not fall under the category of fish paste or fish sauce but it’s consumed as a pickle and a taste enhancer.
Subscribe NOW to 7Sisters Kitchen: https://bit.ly/2zVFETN
Download our App here: http://bit.ly/2JGtlKO
Check our website: https://7sisterskitchen.in/
—————————————————————————————-
Credits:
Videography: Pynkmenlang Lyngdoh Mawnai
Video Editing: Wankitbok M. Pdah
Background Score: Aikin Khongsngi
Voice Over: Esther M. Sawian
Cook: Dorathia Shadap
Producer: Esther M. Sawian
Executive Producer: Lambert Shadap
—————————————————————————————-
We would like to thank our sponsors :
Pine Air Bed & Breakfast: http://pineairshillong.com/
AK Buttercup – The Bakery Shop: Upper Nongthymmai & Laitumkhrah
—————————————————————————————-
7Sisters Kitchen’s Instagram: https://www.instagram.com/7sisterskitchen/
7Sisters Kitchen’s Facebook: https://www.facebook.com/7sisterskitchen/
7Sisters Kitchen’s Twitter : https://twitter.com/7sisterskitchen
7Sisters Kitchen’s Website: https://7sisterskitchen.in/