Bodo Napham: Traditional Fermented Fish Dish
1. Preparation
Ingredients
- Made using sun-dried & smoked trash fish.
- Combined with Alocasia macrorrhiza stems or leaves.
Fermentation Process
- Fish and plant materials are ground together and placed in sealed bamboo tubes.
- Fermented anaerobically for 2-3 months, enhancing flavor and nutrition.
Serving
- Can be consumed directly or fried.
- Often used as a condiment with rice and dal.
2. Nutritional Benefits
- High Protein Content – 63.65 g per 100 g, a rich protein source.
- Essential Fatty Acids – Contains omega-3 & omega-6, including linoleic acid & DHA (good for heart health).
- Minerals – Rich in potassium, sodium, and magnesium.
- Amino Acids – Contains essential amino acids necessary for bodily functions.
3. Cultural Significance
- Integral to Bodo cuisine & food preservation techniques.
- Developed to adapt to monsoon seasons when fresh ingredients are scarce.
- Reflects indigenous knowledge of fermentation and preservation.
4. GI Tag Recognition
- Received GI tag in 2024, along with other traditional Bodo products.
- Recognition helps preserve indigenous food practices.
- Highlights Assam’s cultural heritage & unique culinary traditions.
5. Conclusion
- Bodo Napham is a nutrient-rich, culturally significant fermented dish.
- GI tag boosts awareness & marketability, ensuring preservation of traditional food heritage.