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MANIPURI MEALS

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As there is no international style Manipuri cuisine, Manipuri artist hosts meals were asked to create meals with an emphasis on indigenous dishes that display the distinctive features of this cuisine. I discovered though this process that Manipuri cuisine is marsh, or wetlands, based. For this reason, I have featured our meals as a specifically documented part of the project. I have not been able to find all the common or botanical names of vegetables used. Thanks to all our Manipuri hosts. Bon appetit!

Thursday, November 18
SOMI'S ORIENTATION DINNER MENU

Fish Cakes
Nga Bora

Arrowhead fritters
Koukha Bora

Wild Sour Apple Sauce
Heitop Ambon

Gathered Wild Greens Rice
Uti Asangba

Fragrant White Rice baked in Bamboo
Utong-Caak Chahou Ang'ngouba

Fragrant Deep Purple Rice baked in Bamboo
Utong-Chak Poireiton Chahou Amuba

Yellow Lentils
Muk

Steamed Pumpkin
Mairen ang'nganba

Chili Mashed Potatoes with Fermented Fish
Iromba



Friday, November 19


QUICK BOX LUNCH MENU


Manipuri Kedgeree
Meitei Khechri

Lentils seasoned with Vegetable Ash
Mangal Uti

Cauliflower and Potatoes
Kobi Thamchetmanbi

Banana
Laphoi




Saturday, November 20


MICHELLE'S DINNER MENU

Kangsoi Soup
Mana Masing Kangsoi

Rou Steamed in Turmeric Leaves
Yaing'ngang Manaa Rou

Stewed Tomatoes Sauce
Khaamen Asinba Thongba

Mustard Greens with Fermented Soy Beans
Hang'gaam Hawaijaar

Black Beans
Chak'hwai

Lentils Cake with Sweetened Milk
Madhurjhan

Gathered Wild greens with Rice
Uti Asangba

Steamed Mixed Seasonal Vegetables
Mana Masing Ang'nganba

Garlic Chives and Lentil Cake
Maroi Paknam

Lilypod Seeds with Chili Fish
Thangjing Ametpa

Black Rice Pudding
Chahou Amuba Sangomkher

Lemon Compote
Champra Thongba

Steamed Mixed Seasonal Vegetables
Mana Masing Ang'nganba

Rice
Chak

Rock Salt on the side
Meitei Thum



Monday, November 22


BIKI AND USHA'S LUNCH MENU

Tangkhul Naga Chicken Stew
Haogi Yen Chamthong

Kabui Naga Pork Blood Sausage
Hao Ok Marin

Fried Rou Fish
Rou Ataoba

Pureed Rou Fish Curry
Rou Atoiba

Steamed Whole Potsangbam Mustard Greens
Potsangbam Yela Ang'nganba

River Shrimp Fritters with Winged Prickly Keaf and False Coriander
Khajing Mukthrubi Bora

Banana Tree with Fermented Fish
Laphu Iromba

Cooked Heibung fruit
Heibung Thongba

KD Rice

Taothabi Lake Red Rice
Taothabi Chak

Fragrant Sticky White Rice
Chahou Angouba




Monday, November. 22


GOPAL PIZZA MENU

Lentils seasoned with Vegetable Ash
Uti

Stir-Fried Gram Peas
Chana Kang'ngou

Mung Beans
Muk

Cottage Cheese with Peanuts
Sana Thongba

Bean and Chives Fritters with Gravy
Pakora Thongba

Cauliflower with Potatoes
Kobi Thamchet

Arrowhead Fritters
Koukha Bora

Sweetened Lotus Root
Thambou Hawai ChamÕphut

Chili Beans with Fermented Fish
Hawai Iromba

Chili Mixed Greens Salad with Sesame Seeds
Singju

Fragrant Black Rice served with White Rice Pudding
Chak-haoga Sangomkherga

White Rice
Chak




Tuesday, November 23


GOPE'S DINNER MENU

Porong Fish Curry
Porong Thongba

Mung Beans
Hawai Muk

Gathered Greens Rice with Bitter Herbs, seasoned with Vegetable Ash
Nomankha Uti Asangba

Mixed Small Fish, steamed in Turmeric Leaves
Nganam

Stew of Red Spinach and Manipuri Yelang
Yelang Kengoi Kangsoi

Cauliflower  and Peas Stew
Kobi Hawaitharak Kangsoi

Fresh Bamboo Shoots with River Shrimp and Lentils
Usoi Kangsu

Mushrooms with Grilled Fish and Chives
Kanglayen Nganam

Stir-Fried Arrowhead and Water Rice
Koukha Kambong Kangou

Lotus Root Fritters
Thambou Bora

Steamed Tapioca
U Mangra Ang'nganba

Cubed Pumpkin with Sweetened Broth
Mairen Cham'phut

Stir-Fried Bitter Herbs
Nomankha Kangou

Fragrant White Rice Pudding
Chahou Angouba Sangomkher




Wednesday, November 24


RANJANA'S DINNER MENU

Porong fish with peas and chives
Porong Hawai-tharakka Thongba

Fried Rou Fish Curry
Rou Taoraga Thongba

Breast of Rou Fish with Peas and Green Chilies
Rou Matha Hawai-tharakka

Balls of Roe with Fresh Peas and Lentil Flour
Nga Marum Bora

Stir-fried Bitter Fish Gizzard
Nga Marinkha

Cauliflower and Fresh Whole Peas Stew
Kobi Thamchet manbi Hawai-tharak Kangsoi

String Beans and Roasted Fish Stew
Hawai Uri Ngamu Leirou Kangsoi

Black Lentils with Aroid seasoned with Vegetable Ash
Sagolhawai Pan Uti

Mushroom Bean Cake
Kanglayen paknam

Bitter Mustard Greens
Hang'gam Yela Cham'phut

Bitter Mustard Greens Pot Liquor
Hang'gam Cham'phut Mahi

Steamed Marrow
Dasakusa A'nganba

Roasted Water Rice
Kambong KaÕngou

Bitter Nomankha with Raw Cane Sugar
Nomankha Suktani

Freshly Ground Mustard with Whole Green Chilies
Hang'gam Achaar

Freshly Ground Mustard with Fish and Whole Green Chilies
Nga Hang'gam Achaar

Stewed Wild Olives
Chorphon Thongba

Stewed Whole Wild Sour Apples
Heitup Thongba

Native Black Phourel Rice
Phourel Amubi




Thursday, November 25


MANIPURI-THANKSGIVING DAY MENU

Clay-oven Roasted Turkey

Imo's Stir-fried Turkey with Shallots
Imo-gi Turkey Meitei Til'houga Thongba

Rice stuffing with Cranberries and coconut
Meitei Pullao

Stove Top Stuffing

Curried Carp
Katla Ngaa thongba

Lentils seasoned with Vegetable Ash
Mang'gan Uti

Yellow Lentils
Muk

Tapioca with Sugarcane
Mangraa HeiÕngaan

Boiled Mustard Green Stalks
Hang'gaam Yelaa ChamÕphut

Arrowhead Fritters
Koukha Bora

Jellied Cranberry Sauce

Wild Sour Apple Sauce
Heitup ambon

Sour Sougri Fruit Sauce
Silok Sougri Mahei Thongba

Chili Banana Palm with Fermented Fish
Laphu Iromba

Erin's Hot Apple Cider

Zette and Michelle's Apple Cinnamon Cake




Friday, November 26


SLOPELAND SCHOOL LUNCH MENU

Cauliflower Stir-fry
Kobi Thongba

Black Lentils with Aroid
Sagulhawaiga Pan thongba

Spicy Vegetable Salad with Lotus Root and Lilypods
Thambou Thangjing Singju

Spicy Banana Palm
Laphu Iromba

Tree Beans with Potaoes and Fermented Soy Beans
Yongchak Aluga Hawaijar Thongba

Sweet Flour Dumplings in Milk
Madhurjhan

Stewed Pineapple with Soy Nuggets and Cane Sugar
Kihomga Nunghawai Hei Thongba

Flattened Rice with Bananas and Raw Cane Sugar
Phola

Rice
Chak
 

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