introduction
Assam is located in the northeastern corner of the Indian subcontinent.
As a country rich in natural resources, Assam also has a variety of options when it comes to choosing core food sources.
Bananas, there are hundreds of varieties to choose from in many parts of the world.
They grow particularly well in tropical countries. It is abundant in Assam, where people have used this fruit and its plant parts wisely in cooking since ancient times.
But despite this, a detailed review of its use and importance in national cuisine, as well as its growing popularity, has not been well documented.
This article attempts to bring together popular banana recipes in Assam and their use in the daily religious rituals of the people of this community.
It contains ancient recipes commonly used by the Assam family, as well as a descriptive analysis of its microbial and biochemical diversity.
It is making these national dishes increasingly popular among the modern population and trying to revive these dishes and incorporate them into mainstream Indian national dishes.
As more people become aware of national cuisine, it increases global connectivity based on exchanging such information from lesser-known sources.
The importance and significance of documenting these little-known recipes of Indian Assam cuisine is to remain relevant and bring them to a wider audience that appreciates such oriental dishes.
A variety of ways to eat bananas
Bananas have several health benefits as a fruit. Recommending bananas in one's daily diet plan has become a common practice among nutritionists and doctors.
But what is less known is its plant-based utility in the national dishes of many Indian states.
Herbaceous plants under the genus Plantain are often referred to as bananas. The trunk is actually a fake stem, so it is called "false stem". It is one of the oldest cultivated plants in the world and has many therapeutic uses.
All parts of the banana plant are widely used in the Assam community in northeast India.
Locally, it is known as "Bimkol" or "Atiyakor". They use it to make ethnic dishes like Khar to meat and fish dishes that are indigenous to the community.
As a tropical fruit, banana plants grow abundantly in Assam. Its accessibility and high nutrient content make it a common household ingredient among the people of the Assam community.
The basic preparation of each dish involving the use of bananas or any of its edible plant parts varies from tribe to tribe within Assam.
Since there is very little recorded data for such dishes, each family cooks dishes in its own unique way, but the core ingredients remain virtually unchanged.
A diverse population made up of many tribes makes up the state's population.
Some of the common tribes that live in Assam are Bodos, Missin, Kalbis, Laba and Mikel.
The Missin tribe is one of the largest tribes in the state and has many ethnic preparations involving the use of banana flowers, also known as "kordil" or "kruhut".
Banana leaves are also commonly used to wrap meat products and steam them over fire. A large number of fermented delicacies rely on the use of banana leaves.
The microbial diversity and biochemical content of these banana-based ethnic dishes have not been studied to a large extent.
The antibacterial activity of banana peels and their phytochemical analysis have been confirmed in some studies, but scientific validation remains a problem in this case.
The medicinal value of bananas
Recently, the description of "wild bananas" in the scientific literature has gradually gained momentum.
Banana peels and some fruits are great sources of antioxidants and contain high amounts of polyphenols, flavonoids, phenols, catechols, and many other important phytochemicals.
Bananas are also reported to contain a variety of plant sterols, including stigmasterol and sitosterol. Much of the plant is also reported to have medicinal properties to a large extent.
There are also review reports that could be used to validate traditional knowledge about bananas.
The tradition of making national food not only stimulates creativity, but also acts as a bridge between the socio-cultural, spiritual, economic and lifestyle of the communities concerned.
The current global food market scenario has begun to look at these national dishes from a broader perspective, as they are closely linked to the socio-economic and cultural diaspora of various lesser-known communities within a country.
Tribal peoples generally live in harmony with nature and make the most of the resources available to humans.
A high level of knowledge of local cuisine has also indirectly led to a boom in tourism.
Assam, known for its biodiversity national park Kaziranga, also prides itself on its cuisine deeply rooted in rich traditions and nature.
In this day and age, the role of gastronomic tourism is enormous.
Tourism and unique culinary experiences go hand in hand. The promotion of ethnic foods is a key component in increasing the influx of tourists.
One of the main reasons people travel to any country or even remote corners is to experience its natural beauty and national cuisine.
Assam is a country blessed in both areas.
Widely known as an "unexplored paradise", the entire northeastern region of India, including Assam, offers a wealth of culinary experiences both authentically and nationally.
Its deep-rooted traditions have resulted in unique dishes that have been passed down from generation to generation but thrived, leaving their mark on the global gastronomic scene.
Any food that provides the most nutrients with the least calorie intake can be called a "superfood."
However, the term has not yet been clearly described by universal acceptance.
Most superfoods come from plant-based sources.
In addition, research on the nutritional content of banana stems is rarely documented in the scientific literature.
Bananas have been an integral part of the Assamese nutritional diet chart for as long as they can remember.
Many scientists test the nutritional needs of malnourished schoolchildren by supplementing banana breakfasts.
This in itself is a sign of the widespread use of bananas in all districts of Assam, even in grassroots nutrition assessments, even globally.
A study conducted by the Assam Agricultural University showed that banana leaves are used to wrap fish or meat products and then steam them over a traditional fire.
The study is an initial attempt to document the nutritional status of Assam's national cuisine. In terms of treatment, the use of bananas in diet charts is also common among people in Assam.
Bananas are the fruit of choice for head and neck cancer patients undergoing palliative care.
Bananas are chosen because they are readily available, inexpensive, and have good nutritional value.
Many times, bananas have been used to treat various deficiencies and even alleviate vitamin A deficiency, especially in developing countries.
Although the widespread use of bananas and their leaves in South Indian cuisine has been largely studied and documented, its widespread use in Assam's national cuisine has not yet attracted widespread attention from scientists and researchers.
There have also been studies on the nutritional application of ethnic foods in Southeast Asian populations living in the UK.
In fact, cooking banana peels has not been studied in depth, and a team of scientists from Assam recently attempted to document and identify different active compounds at specific ripening stages of banana plants.
The many uses of bananas
It says edible banana peels can also serve as potential biomaterial in industrial applications and could add higher value to this locally important and underutilized crop in all aspects.
A review of the health benefits of banana bioactive compounds has been able to concisely evaluate and summarize the good effects of banana peels and their use in the food industry.
Assam is home to many tribal communities, each with its own unique food sensitivities.
Usually, every Assam family has a home garden with plants common to the area.
Native plant species provide good levels of nutrition for the local population of Assam and throughout northeast India.
The banana plant is one of the most common plants, growing abundantly throughout the length and width of the state.
One such tribal community is the Metai community in Rajubari, Assam, whose home gardens are often planted with banana plants.
The use of banana flowers is common in all communities in Assam.
It is often used in the preparation of meats such as duck or pigeon. The effects of banana blossom on high-cholesterol-fed rats have been studied, and based on the data found, it is speculated that banana blossom combined with an experimental diet may regulate hypocholesterolemia and hypoglycemic responses in Vista rats.
A study on the eating habits of the former colony of Assam also noted the multiple uses of bananas and their leaves in national dishes.
The usual curry is made with alkaline extracts of fish and banana roots.
Assam's traditional "jalapeño" also includes bananas as one of its core ingredients. Kordil or banana cones are used to prepare a variety of dishes.
Even in those days, thinly sliced banana cones with pigeon meat were a unique specialty.
It is divided into dessert or sweet banana and cooking banana or plantain. It can be eaten raw or processed, and can also be used as a functional ingredient in various food products.
The Hakata community, made up of a large number of Assam Aborigines, also uses bananas and parts of them for delicious dishes as well as for therapeutic purposes.
The eating habits of Bodos depend mainly on the source of various local vegetables and non-vegetarian foods.
The Hakata residents of Assam's Baksa district are also well adapted to their natural environment and forest resources to earn a living, practicing indigenous knowledge of ethnic food production.
A study on the gut bacterial profiles of these tribes in India, including Assam, has also revealed important data on their similarity to other such tribes around the world.
The Dimasa tribe in the state also utilizes banana leaves to cover many of their local dishes made with bamboo shoots.
Mihri is one such dish, and it can be eaten both as pickles and as curry.
Common wild vegetables and vegetables used by tribes include wild bananas, wild eggplants, and tomatoes.
The use of animal treatments among the Biathai tribe in Assam's Bondima district has also been addressed in a study.
These studies have helped to raise awareness of the best use of the resources of the Assam Tribe.
Guduaba (small fish or vegetables smoked in banana leaves and kept under the hot ash of a mud oven) is a local delicacy that lives in Dimassas, Kabiangron district of Assam.
Some traditional Krabi dishes, such as "Kemang" and "Kantu", usually use banana leaves.
The use of bananas, especially the leaves and stems of bananas, is extremely common in all major districts of Assam.
They also use most plant species for medicinal purposes, which in turn turns traditional healing into a highly sought-after field.
Bananas and their plant-based delicacy
Korajal
The commercial importance of "Kolahal" is enormous among the various tribes of Assam.
In terms of the quality of the Korahar, the banana plant common in the state, Musabalbi, is considered the best.
It is a product that is usually produced in winter and used for the rest of the year.
Traditionally, banana trunks, rhizomes, and peels are most often used in the preparation of korahars. The plant parts are cut into pieces and then dried in the sun for several weeks.
It is then burned to ashes and extracted with water. Then let the ashes pass through a bamboo sieve and add water to the sieve to allow the ashes to drip down. The filtrate thus obtained is called a korahar.
Colposola
Young banana pseudostems are cooked as vegetables, which is a very rich source of iron and fiber.
It is prepared like any other Indian curry recipe.
Common combinations of foods are bosola with pigeon pea and posola with fish, which are made with onion gravy and all the common Indian spices, including ginger garlic paste, cardamom, and chili.
While there are few in-depth reports of any scientific research on its nutritional aspects, some blogs have been found summarizing and mentioning its high content of calcium, iron, and manganese use and presence.
Kordilbaji (fried banana flower)
Banana flowers are also known as banana hearts.
It is rich in vitamins, essential and non-essential amino acids, and tannins.
It is widely used in many Indian cuisines, including South Indian and Bengali recipes.
The use of banana blossoms by the Assam tribal community is a simple and rustic way to cook with minimal spices.
Peel and cut the banana flower into small pieces, in a small amount of oil, sauté it with potato chunks.
Sometimes, Cordier is mixed with pre-cooked pigeon peas and other spices and then fried until cooked to perfection.
Koldil Mancho
Kordil or banana flowers are commonly used in traditional Assam homes to make various types of non-vegetarian foods.
Country chicken and pigeon meat are commonly used.
It is usually cooked with an onion sauce, ginger garlic sauce, and a simmering gravy of whole spices.
Tender meat and banana flowers are kept over medium heat until tender and hearty gravy are turned into tender meat.
Cascolbaji
Cascolbagj is a simple raw banana stir-fry recipe.
It uses minimal spices and only needs to be fried with a small amount of spices. It is considered an important vegetable used in Assam cuisine.
Cascoldiamas
One of the most delicious and authentic dishes used by the Assam is Cascoldiamas (raw banana curry fish).
Like most other Assam cuisines, this curry is also made in a simple way with limited spices.
The most common form of curry is made using an herb called "skunk vine," which has a very strong smell and a slightly bitter taste. It is usually served hot with rice.
Cascolpitika
Known locally as mashed raw bananas or Caskoll Pitika, it is a common side dish in authentic Assam lunch scenes.
The mashed mixture usually has the main ingredients of chili pepper, mustard oil, a small amount of garlic pods and chopped onions, and raw bananas.
Patodiamas
This is one of the most popular fish dishes in Assam, in which banana leaves are steamed over a fire (banana leaf steamed fish). It blends native flavors with significant regional influences.
Kolpita
This is a traditional homemade Assam sweet made from bananas.
It can be steamed or fried into fritters. Pita is a sweet appetizer typical of Assam cuisine and is popular throughout the state and in the Assam community during the Blue Lake Festival.
The traditional colpita is steamed and wrapped in banana leaves. The batter is wrapped in banana leaves and then steamed.
Jörpan
It is a traditional Assam breakfast food, especially during festivals like Lake Bihu, which are tasted by the people of the state.
It is sometimes customized using sliced bananas and other appetizers.
Traditional jalapeños serve guests at weddings and other family or community events. Sandaguri or fried rice noodles are served with milk, curds and bananas.
The banana and its parts are used in religious ceremonies in Assam
The use of bananas and their parts has been common in Assam religious ceremonies since time immemorial.
The widespread use of bananas is especially common among most Assam Hindus who live in the plain region of the state.
From weddings to funerals, bananas appear at nearly every religious event across the state.
From banana saplings to trunks, most of the bananas are best put to use in these rituals.
Turner
It is a special vessel made from banana bark. It is commonly used for traditional wedding ceremonies as well as religious ceremonies in Assam.
foliage
As mentioned earlier, banana leaves are used both in the ethnic cooking technique of Assam cuisine and in a religious ritual called "puyan".
From covering to preparing delicious ethnic foods, the use of banana leaves is huge. Common cooking methods in Assam cuisine are boiling, steaming, frying, roasting, roasting and roasting banana leaves.
fruit
Ripe bananas are widely used in traditional religious ceremonies to prepare "pogues".
Depending on the taste, mash the peeled banana with the sugar to the flesh. Add the melted jaggery to about half a liter of milk.
The heated ghee is then added and any impurities or particles from the last added flour are removed using a fine sieve. Add all ingredients and mix properly until all pieces are removed.
epilogue
Bananas are one of the world's major food crops, second only to rice, wheat and maize. Almost 90% of production is consumed in producing regions, especially in countries in Africa, Latin America and Asia.
In some areas, mashed bananas are the first solid food given to babies.
It undergoes significant texture and color changes during ripening, which in turn affects the edible quality of the fruit.
In Assam, although bananas have been widely used, their peels remain underutilized.
Like its pulp powder, banana peel powder has the potential to be used in new products with standardized ingredients for a variety of industrial and household uses.
Banana peels and pulp have also proven to be an effective source of raw materials for the development of botanicals and even allopathic medicines.
A large number of by-products of the banana food industry become an excellent source of raw materials for other industries through the recycling of agricultural waste. This prevents the loss of untapped biomass and helps eliminate environmental concerns.
Banana-based recipes have always been an integral part of Assam's cuisine and its culinary cultural diversity.
A state with many tribes, the use of bananas and their leaves in the dishes of all these indigenous peoples is a beautiful sign of a shared dietary tradition.
There are plenty of opportunities to explore banana-based recipes and even research new recipes that represent the local food culture of Assam, northeast India.
These banana-based dishes can serve as a hallmark of Assam culture and ethnicity.
In addition, banana-based recipes have been a hallmark of Assam's national cuisine since ancient times, and it is time to popularize it and spread it worldwide for the benefit of tourism and uplifting the entire community.
bibliography
Slavin – Health Benefits of Fruits and Vegetables, Advanced Nutrition 2012; 3(4)：506–16
Deca – Department of Food Engineering and Technology, Chapter 1: Food Bioactives: Function and Applications in Human HealthApple Academy Press; 2019
Sayam and Gosay, Traditional Use of Medicinal Plants by the Jaintiya Tribe, North Kachar Mountains, Assam, Northeast India, 2006; 2:33
Sharma and Bago – Ethnobotany of the Religion and Supernatural Beliefs of the Assam Misin Tribe, 2011; 7:16
Seto Ina and Sheikh – "Wild Banana: An Overview of Ethnomedicine, Phytochemistry and Pharmacology," Journal of Ethnopharmacology; 2019 pp. 218-233
Matthew – Traditional Uses of Wild Bananas, Phytochemistry and Pharmacology: A Review, Journal of Ethnopharmacology; 2017, pp. 124-140
Chanda, Sarasi, Singh – "A promising ethnic medicinal tribal plant in northeastern India" Journal of Forestry Research; 2013, pp. 801-808
Nazari – "A Study of Locally Fermented Food and Beverages in Assam, India", National Food Journal 2016; 3：284–91
Borges – "Bioactive amines change during ripening and heat treatment of bananas and plantains" Food Chemistry; 2019 p. 298
Pranita – "The Nutritional Facts of Recipes in Some Regions of Assam", Indian Ethnomedicine, 2009; 3(2)：111–7
Amma – Recent Advances in Banana Biofortification for Vitamin A Deficiency 2019;59(21):3498–510