ALL
cuisines
ICH Elements 3
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Palov culture and tradition
Palav culture and traditions have been included into the Representative List of Intangible Cultural Heritage of Humanity in 2016. Palov (or Osh) is the most beloved and highly regarded food among Uzbeks. It is spread in all regions of Uzbekistan. Palov accompanies Uzbeks throughout their lives. It is prepared on different occasions. These are: on the occasion of the birth of the first child (aqiqa); on the occasion of circumcision ceremony (sunnat toyi); on the occasion of engagement ceremony (fotiha oshi); on the occasion of seeing off a bride to the house of a groom (qiz oshi); in connection with wedding, for men only (nikah oshi); in connection with wedding, for women only (khotin oshi); after wedding, only for friends of a groom (kuyav oshi); on the occasion of child’s birth and carrying out “ beshikkasolish” ritual (beshik toyi oshi); on the occasion of commemoration of the deceased (ehsan oshi); on the occasion of anniversary of death day (yiloshi). Thus it serves to unite people for different events.
Uzbekistan 2016 -
Solo Tshung-nang: Leaf-packed dried pickle
Solo Tshung-nang is one of the special gifts offered to guests along with a bottle of wine (normally ara-locally brewed alcohol), for family members, weeding ceremonies, and also to any guest during special occasions. Solo Tsungma is locally prepared from either dried or fresh chili peppers – preferably dried chili powdered and mixed with Nam black sesame seeds, pumpkin seed and other delicacies neatly wrapped in particular leaves such as; Laga wild banana leaf, Chong-shing laga fig leaf and other specific wild leaf which have broad in width. Amongst these wrapping leaves, laga is preferred and widely used. The practice of making and offering Solo Tshung-ma is active and a popular gift in the villages within Decheling, Norbugang and Choekhorling gewogs (block) under Pemagatshel Dzongkhag (district). Prerequisite ingredients and materials: -\tLaga: wild banana leaf (preferred), Chong-shing laga fig leaf, Mong-nang laga, lau laga, and other wild leaves as wrappers. -\tKudpa ney-nga: Five coloured thread (preferred) or fiber of any other tree such as Soga do (bamboo thread) and Phrang three bark fiber etc. -\tLocally grown and dried chili -\tNam: black sesame seeds are one of the most important ingredients for preparing the pickle thus calling it nam-solo or sesame pickle. -\tBrum-sha lung: pumpkin seed -\tNam-jor: similar to sesame -\tTsha: salt Types of Solo Tshung-nang: -\tNam solo (chili and sesame mixed pickle) - \tNam-jor Solo (chili and white sesame mixed pickle) -\tBrumsha lung Solo (chili and pumpkin seed mixed pickle) -\tChur Solo (chili and fresh cheese pickle) note this kind cannot be preserved but is also offered as gift. When offering Solo Tshung-nang it is always offered along with local wine ara, or ara dama, which is raw or un-brewed wine. It is popular to fill a So-palag traditional bamboo container with ara as an appetizer locally called Kam-tang where first the ara is offered followed by Solo Tshung nang. When given as an appetizer, it is traditional that you must offer the tshung nang with a knot concealed underneath.
Bhutan -
Dueza: A Bon Ritual
Due-za was a Bon Ritual that was once practiced in Yurung Gewog (block) under Pemagatshel Dzongkhag (district). It was believed to have been brought from Tibet by the ancestors. There is no written or oral record of the preceders, however, Lopen Kapai was the last holder of the ritual according to the informants. Every three years in between the third and fourth lunar months, people from three gewogs namely, Yurung, Khominang, and Thungo would gather in a place called Aring in Lawung village. They would hold the ritual and do the same offerings to the local deities for a week. To make the offering, the men are grouped into three age groups; the strong adult men, the middle-aged, and the children. The people would know their duties and prepare for the ritual. The adult men would hunt deer, reindeer, and other large animals. The middle-aged men would fish from the rivers and the boys would catch birds. Meanwhile, the women would roast the cereals and grind. They only cast head of their catch for the offering. The remaining carcass was either left in the jungle or the hunters kept it for themselves as per the informant. They never consumed the meat of their catch during the ceremony. They prepared the altar led by Lopen (Master) Kapai (shrine) and the heads of the animals were displayed in it. The locals did not have a particular deity but would seek protection from the Dangling deity and Abi Jomo. Lopen would recite mantras while making the offerings. After the offering, four people would join their hands by crisscrossing to take a seat and a person would mount on it. He will be raised above and carried around. He would holler out ‘Wayo Wayo’ or ‘Bae Bae’ led by the Lopen and the people would join in the hollering. Every person would have roasted flour (Kapchi in local dialect) in their Gho (Bhutanese male dress) or Kira (Bhutanese female dress) pockets. They would take out a handful and force-feed to the nearest person for fun. People would prepare their best cuisines and have a potluck culture along with the local liquors; Ara, Bangchang, and Singchang. All entrances would be sealed and no Buddhist practitioners were allowed to enter and participate in the ritual. In case a practitioner entered unknowingly, it was believed a bad omen would befall the community and hence, would be blamed and dealt with accordingly. Accumulation of merits or carrying out virtuous acts by the members were prohibited. Dueza was said to have been performed for ages but the head of the village realized it to be immoral and against Buddhism. Upon discussion, the people agreed to cease the practice. They put forward an application to the Home Minister, Late Lyonpo Tamzing Jagar on the thirteenth lunar date of December 1966 to officially release an order to stop the practice. The order was declared on the fifteenth lunar date of December 1966. The great transition appeared after the kago (the blessings) from the three great Buddhist masters of the time, Gyalwang Karmapa Rangjung Rigpai Dorji, Kyabji Duejom Rinpoche Jigdral Yeshey Dorji, and Kyabji Dilgo Khyentse Rinpoche.
Bhutan