Tuesday, November 23, 2004
Night: DINNER AT GOPE’S
This was fantastic. The best presentation by far too. With banana lakoi plates and banana dona boats. A red phida for my mother too so I was sorry my mother didn’t come. Gope’s sister Ima Thambal Ngoubi was waiting, as lovely as ever.
It was fun to see what Gope had done with our discussion of what and how to serve during this trip. I had told him not to have too many dishes and asked him to bags some dishes so that we have minimal repeats. I want to do a Manipuri-American cookbook: Manipuri dishes presented American style. Tra-la-la.
For the record, here is what I circulated or discussed with hosts before my folks arrived:
MENU AND PRESENTATION SUGGESTIONS
All Traditional Manipuri Dishes.
I am trying to see if we can present a wide variety over the 10 days; please see if there is anything that is not already listed here that you might want to feature on your menu.
Easy on Indian style dishes – they will have eaten lots of curries etc. in India. So more on the distinctive in Manipuri cuisine.
Preference for simple, spice-free, chamthong-champhut-kangsoi style.
Protein centerplate; rice as a side dish.
Fish dishes without or minimal bones preferably.
Few dishes – one-two protein, two-three vegetables, one relish, one fruit.
No uncooked vegetables like singju.
No or VERY little chili; except in chili dishes like iromba.
Low salt – Meitei thum on the side.
No dessert necessary.
Coffee and or tea – any style, but milk and sugar on the side.
Bottled water only.
Buffet style suggested: lakoi on dinner-plates, dona for finger bowls as Manipuri touch maybe?
They will eat with fingers; some knives, forks and spoons may be made available if you like.
Preferably sit on chairs or couches; some folk may have difficulty sitting on the ground.
Gope went much further. The guy is amazing. He even had a young botanist help with the traditional serving so she could answer some of the questions we had about what we were eating. At least the botanical names in Latin. Stroke of genius.
We looked at the near-full moon through his skylight after dinner. Perfect ending.
GOPE’S DINNER MENU
Porong Fish Curry
Gathered Greens Rice with Bitter Herbs, seasoned with Vegetable Ash
Nomankha Uti Asangba
Mixed Small Fish, steamed in Turmeric Leaves
Stew of Red Spinach and Manipuri Yelang
Yelang Kengoi Kangsoi
Cauliflower and Peas Stew
Kobi Hawaitharak Kangsoi
Fresh Bamboo Shoots with River Shrimp and Lentils
Mushrooms with Grilled Fish and Chives
Stir-Fried Arrowhead and Water Rice
Koukha Kambong Kangou
Lotus Root Fritters
U Mangra Ang’nganba
Cubed Pumpkin with Sweetened Broth
Stir-Fried Bitter Herbs
Fragrant White Rice Pudding
Chahou Angouba Sangomkher
Posted by Trans at 11:09 PM