Meat-based ethnic delicacies of Meghalaya state in Eastern Himalaya: preparation methods and significance

Abstract

Meghalaya, a northeastern state of India, has several authentic ethnic meat delicacies that have not been documented adequately. A survey was conducted among cooks, food stall owners, and consumers representing all three tribes of Meghalaya, namely, Khasi, Jaintia, and Garo. Detailed information was collected on a variety of traditional meat preparations, the method of preparation, and the general pattern for the consumption of such products. The socioeconomic values and traditions attached to the products were also explored. We have enlisted 15 such meat-based traditional products of Meghalaya. The method of preparation and significance have been recorded for doh jem, dohkhlieh, acharDohSniang, tungrymbai, dohSnam, and jadoh. Loss of these ethnic meat delicacies can be prevented only by increasing its availability and market value. An intervention of food science in optimizing the preparation methods, improving hygiene parameters, and packaging can promise a lucrative business in this sector for local people and may attract consumers from other parts of the country. Keywords: Eastern Himalaya, Ethnic foods, Khasi tribe, Meghalaya, Traditional meat preparation