Feasting during Sajibu Cheiraoba

( Itiriti : Soibam Haripriya is pursuing her doctoral studies in Department of Sociology, Delhi School of Economics. She is a poet and recently published her poems in a collection Tattoed with Taboos. She blogs on Ibnlive.com (http://ibnlive.in.com/group-blog/The-North-East-Blog/soibamharipriya/3355.html). She brings to Itiriti readers the feasting delights of Sajibu Cheiraoba celebrations from her mother’s kitchen at Imphal.

Happy reading and  if you want to share your  New Year Feast with itiriti do drop in a line …)

Like most calendar of events and celebrations in Manipur, the Sajibu (the lunar month which falls this year in April-May) Cheiraoba (the Meitei New Year festival) too is observed on two different days either on the first day after the new moon or falls alternatively on the 13th or the 14th of April depending on the religious affiliation –either Meitei Sanamahi or Hindus (mostly Vaishnavs). Sajibu heralds the coming of summer, mild sun or pleasant rains. A few days prior to Cheiraoba, the Khwairamband Keithel  –the popular and much romanticised Ema market on either side of the tasteless Bir Tikendrajit road flyover (a flyover that perhaps is sign of ‘modernity’ more than having any role in easing traffic, one road leading to a dead end i.e. straight to the Kangla gate) that cuts the market sharply like the equator, could be seen teeming with people –mostly women buying gifts for members of their natal home. There is no idea of festival discounts in the valley –‘Make hay while the sun shines’ is an apt maxim.

As is with most celebrations of this kind the day begins early for the womenfolk even though the assortment that would comprise the meal would have been thought of the previous day. The number of dishes should be in odd numbers, my family settled for five dishes –three seem slightly meagre for such a day while seven seem slightly extravagant for a family of small eaters, a condition necessitated by health reasons. Uti, Yongchak aloo eromba, nga thongba, bora and chakhao is what we settled for.

Uti has now become a marker of Manipuri cuisine and every place that claims to stock authentic Manipuri food has to have Uti in the menu. It is a dish consisting which could either be uti ashangba (green uti) which could be made with green peas and sometimes added with a bit of broken rice or the classic Uti, the trick of enhancing the flavour of the latter is to add a wee bit of milk at the end.

Yengchak aloo eromba taste best with small red potatoes and yongchak with fermented fish. Nga thonga (fish curry) could be cooked in a variety of manner, either deep fried fish, lightly fried ones or not fried at all or more popularly the stirred nga thongba which would be rather difficult for a non fish eater to negotiate considering that all the fishes are broken and one needs to navigate an array of bones. Chakhao is simply the deep purple scented rice which is slightly sweet and is either cooked with water or cooked as a kheer with milk, camphor, slices of coconut, bay leaves and dry fruit.

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The dishes are first to be offered to propitiate the spirits, believed to be evil   –a space is mud plastered in the front gate of the house and the back gate –the dishes are offered with rice and three variety of flowers – kusumlei, kombirei, leiri and seasonal fruits of one’s choice and offering of money along with the food. One assumes this to be an innocuous offering; however the function of this offering is to satiate the spirits so that no harm befalls the family. In fact the name of the last demised person of the locality is invoked in order to appeal the former’s longer stay in the crematorium so that no one else gets claimed by the insatiable land of the death. The mud-plastered place of the offering is decorated with flowers.

In our fondest memories of childhood we vied with each other to claim the offering of money when elders disappear for an afternoon siesta or go about presenting New Year gifts to elders and relatives.

Photo : Soibam Haripriya

©itiriti

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One response

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