Bodo Napham - Fermented Fish

Napham is a fermented fish dish prepared by the Bodo communities of Bodoland, Assam, which is a unique and popular dish. This non-vegetarian traditional dish is made from small dried fish, arum shoots, matured Bambusa balcoastem, clay paste, and straw. The fermentation process takes 21 months and is consumed as a condiment with Colocasia stems or leaves of Hibiscus sabdariffa, curry, and soup.