Hentak: Difference between revisions

{{short description|Fermented fish paste}}

'''Hentak''' is a thick [[fermented]] paste in [[Manipuri cuisine]] made with sun-dried fish powder and the [[Petiole (botany)|petioles]] of [[aroid]] plants. The small [[Indian flying barb]] fish are sun dried on [[bamboo]] trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in an earthen pot and fermented for around one week.<ref name=prakash>{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=147 |publisher=CRC Press}}</ref>

''Hentak'' is a standard ingredient in Manipuri households, where it is consumed as a condiment with boiled rice or [[curry]].<ref name=prakash/> Some preparations may include other plant ingredients like ''[[Colocasia esculenta]]''. The standard ingredient of aroid petioles enhances flavor and also serves the purpose of aiding the fermentation process. In Manipur, ''hentak'' is a homemade preparation that is not produced for commercial markets. It is custom to serve this to expecting mothers and patients in [[convalescent]].<ref>{{cite book |last1=Seth |first1=Dibyakanta |title=Technologies for Value Addition in Food Products and Processes |date=2019 |publisher=CRC Press}}</ref>

Another fish paste from [[Northeast India]] is [[tungtap]].<ref>{{cite book |last1=Prakash Tamang |first1=Jyoti |title=Fermented Foods and Beverages of the World |date=2010 |publisher=CRC Press |page=297}}</ref>

==See also==

*[[Fermented fish]]

*[[Garum]]

*[[Bagoong]]

*[[Terasi]]

==References==

{{reflist}}

[[Category:Manipuri cuisine]]

[[Category:Fermented foods]]

[[Category:Fermented fish]]

[[Category:Fish sauces]]

{{Condiment-stub}}