Bamboo, a miracle material in Meghalaya

Me.a kri is a fermented bamboo shoot, highly regarded as a bamboo miracle, shredded and placed in a jar or airtight container for at least three months. The longer it’s kept in the container, the better the fermentation process and the tastier it gets. Nothing is added to the bamboo shoot – not even water.

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Na.kam is a dish made from fish caught from local rivers and streams, fermented in wa.a (cylindrical bamboo containers) overnight. The fish are consumed the following day in the form of chutney.

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Rimol aro cha.am or a bamboo mortar and pestle involves a mortar made of bamboo. Spices, ginger, onion and garlic are traditionally ground into pastes in the cha.am.

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Dangkep are special tongs made by heating bamboo splints and subsequently bending them slowly. These are then used to move and carry burning firewood in the traditional mud stoves to cook meals.

Borang, the bamboo, thatch and timber houses built on top of the trees, are a common sight in the Garo hills. They are built at a height to prevent any wild animals from disturbing the inhabitants.

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The houses in Daribokgre have bamboo being used in different ways, from splints and flattened boards for wall panels to whole sticks that provide additional support. The striking feature of the sa.ra (bamboo deck) is the floor made with flattened bamboo boards layered with bamboo mats.

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Open weave carrying basket or pig basket is used to transport live pigs or hens. The animals are restrained and packed into these hexagonal or cone-shaped baskets for easier transport. These baskets are usually made by woven bamboo splints or cane.

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Bamboo packaging baskets are also used for carrying vegetables, especially tomatoes.

Jenti is a bamboo strainer usually used to gather fermented juice or wine. The strainer is placed in the middle of a concoction of fruit pieces and sugar and left for several days.

A villager weaves bamboo splints to make a jenti (strainer) for pear juice or wine.

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