Han-up ahi kiti- Traditional way of preserving pork with bamboo shoot

Han-up ahi kiti- Traditional way of preserving pork with bamboo shoot

We all know about “Ham”-processed pork traditionally made from the back legs of pig, which is preserved through processes such as curing, smoking or salting.

            We, the Karbis also have a unique traditional way of preserving pork with bamboo shoots. This age old traditional method of preserving pork is called-Han up ahi kiti. In Hill areas of Karbi Anglong the people still practice this traditional method-they rather observed it as an annual event with traditional dance, music and rituals.

            In the month of Chiti (September), this event is observed as a community festival in a village. So, there is even a saying in Karbi-“Chiti- han-up ahi kiti”. But some years it is delayed due to weather condition.

The villagers first collect bamboo shoots from nearby forest after the ritual of “keipho aphang akengri voti kepan” at the roots of a bamboo bush and stock them in a particular place. On a fixed day the villagers cut the bamboo shoots into pieces and smashed with heavy bamboo stick and mixed them with pieces of pork, ripe pumpkin and put them in an especially made bamboo basket covered with banana leaves and preserve this for 3-4 months. The liquid extraction of this mixture of pork and bamboo shoots is also collected from the basket through a pipe at the bottom. This liquid extraction of Han-up ahi is used for flavour and taste in curry.

            After preserving it for 3-4 month han-up ahi is ready for cooking and consumption. Traditionally preserved pork and bamboo shoots is a karbi delicacy. Those who have once tasted it can never forget the “Han-up ahi”.

            I have witnessed the event of han-up ahi kiti karcho in Langhan near Donkamokam on 24^th and 25^th October.