Jharkhandi Adivasi Bhoj (आदिवासी भोज) l Munda Tribal Food & Foraging Mud Crabs

With Abhishek and Manisha from Open Farm, and Jyoti, we set out for Rebed village to experience the food of the Munda tribe. We made a pitstop at Bala More. We had dhuska, barra, gulgule, aloo ki sabzi, chai, and nimki. After a beautiful drive, we reached the village. There we met Dilip ji and few other villagers. He told us about the traditions, beliefs, festivals, and socio-economic life of Munda. Xavier ji then showed us some key hyperlocal ingredients. These included sunsunia saag, kutumba, lalat dhan ka chawal, goda dhan, genne mushroom, bhindi, moringa leaves, kurthi dal, urad dal, mandua, mahua, chironji, and charai godwa. Philip ji also introduced us to lac. He explained its uses and its importance in the village economy. We then joined Juliyas ji in the kitchen. He made madua patta roti. We had it with charai godwa chai. Then we cooked sunsunia saag, desi murga jhor, aloo kutumba bhajji, and munga saag maarg jhor. As the maar jhor simmered away, we went to the rice fields to fetch mud crabs. It was a fun experience. We came back and prepared genne. Sal leaf bowls were made. We sat down to eat. There were more dishes on the platter. These included pot kaleji, katnausi aloo, khakhra chutney, and khakhra bhujia. Suman ji explained each dish to us. The meal was deeply enriching. It showed us many facets of the Munda culinary culture. thanks to Open Farm to make this experience truly immersive. About the host: https://anubhavsapra.com/ Also follow us on Facebook:   / delhifoodwalks   Twitter:   / delhifoodwalks   Instagram:   / delhifoodwalks   Design and filmed by Rahul Singh Texts by Swetaleena Nayak