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  • Writer's pictureBinti Gurung

Notes on foraged food within the indigenous groups of Nepal

A few years ago I was asked if I knew chuiri seeds were used to extract (clarified) butter, and that in the eating habits of some Gurung communities in the past it could be seen by spreading the chuiri ko ghui on their roti.

At the start of this year, as I began to write my paper for Oxford Food History Symposium in the UK, I had the opportunity to look at this culture in broader context of foraging. I read as well connected with a number of professionals regarding foraging culture within the indigenous groups of Nepal. A large portion of this work came from my own engagement with sisno (stinging nettle) from previous years.

This work was enhanced further by two events: one was a visit to the Gurung settlements towards the end of last year. In the declining and quiet Gurung settlement near Pokhara where most of the villagers have descended to the town, an elderly Gurung bajai (a respectful term for a senior male member) had introduced our team to some of the ancient practices of foraging in context to nettle. In the middle of the forest, an encounter with the forest deity and follow-up reads led to the cosmic and spiritual ritual practices of the Gurungs revealing some partial worldviews connected with nature. At the village foraged food items such as wild tubers, and Himalayan Giant Nettle| Allo | Puwa were also seen.

Foraging as a wild food-gathering concept has for a few years now been a popular culture in the global scene, and when we examine it within the indigenous groups of Nepal we can see that it has been in practice within these community groups. The use of medicinal herbs and some of the foraging behavior has been described as uniquely a part of the Gurung tradition, but when we look into the culinary repositories of the Chepangs in the southern Nepal we can see the forest as an important source of food collection system and ritual practices. A wide variety of ingredients from the wild can be seen within their food consumption and activities. If the reader of this note has been following the news of the Chepang community in Chitwan, and the forceful eviction of the community members, you might want to learn more about their food practices.


Here is a brief food compilation. Out of this list, two of the food products are promoted by Natural Roots.

1. Wild Tubers

2. Edible young shoots of Tanki

3. Niuro | Niguro | Fiddlehead ferns

A foraged food - this new variety of niguro is out in the market at the moment. In a recent visit to a rural indigenous community I was able to try this out. Cooked in minimal spices of ginger, cumin, turmeric, and chili powder, it was served with beaten rice.

Cultivated Wild Niguro in an Indigenous Rural Settlement


4. Sisno | Stinging Nettle

The young sisno leaves promoted by Natural Roots can be used to make soups, daal or tea. In rural and indigenous community such as Chepang, a khole/brothy or stew soup would be expected.


Sisno Powder promoted by Natural Roots


5. Bethe ko saag

6. Latte ko saag

7. Khole ko saag/ watercress

8. Jaluko

9. Wild varieties of timur

10. Tej paat | Bay Leaves

11. Wild figs

12. Bamboo shoots

13. Mushrooms

14. Chiuri | Butter Tree

Honey extracted from the Chuiri flowers is promoted by Natural Roots. A food product of the Chepangs, the seeds of the chuiri fruit is used to extract butter. Cultural practice within their society of chuiri tree can be seen when they are gifted to Chepang daughters when they get married.

15. Bhyakur

16. Gitta

Source

The food ingredient list is referenced from the Forest and Food Security of Indigenous People: A Case of Chepangs in Nepal.

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