The North East Slow Food and Agrobiodiversity Society (NESFAS) is working with a number of local communities to try and bring out local recipes by using indigenous ingredients. You will now get the chance to familiarise yourself with these ingredients which are highly nutritious. You will also discover that you are able to prepare an exceptional meal on the very first try and bring to the table a dish that is healthy and delicious.
Including wild edible plants such as ferns in your omelette can be nutritious. Green leafy wild edibles are rich in iron. Ingredients: 1 bunch of fiddlehead ferns (finely chopped) 2…
Jatira is a wild edible commonly found in Meghalaya. The leaves and stems of the water celery are a good source of protein with vitamins A, B & C, iron,…
Nutritional benefits of Jatira: The leaves and stems of the water celery are a good source of protein with vitamins A, B & C, iron, calcium, phosphorus and potassium. Also,…
Recipes for you... Sesame Plate Recipe By Rilang G. Blah (Winner of the 1st Mei-Ramew Culinary Contest for Youth) Starter Chopped Green Salad with Pear shavings in olive oil and…
INGREDIENTS: 10 boiled potatos that have been mashed. Grated Cheese- 100 gm Tamirand Sauce(as per taste) Chives (Jaut)- 100 gm Spring onions- 50 gm Chillies -20 gm Salt (to taste)…
Millet ( in Khasi is called as Krai) is an important crop that farmers of the bygone days were really fond of. However, with the passage of time, people have forgotten…
