Eromba

Eromba

Yongchaak eromba (2).jpg A nonvegetarian type of eromba with stink bean as its main ingredient
Origin
Place of origin	Manipur
Region or state	Southeastern Asia, northeastern India

Eromba is an ethnic cuisine of the Meitei community of Manipur, India. It is one of the simplest cuisines of Manipur, yet it is spicy because chilli is one of its major ingredients. It contains no masala. Among the Meiteis, eromba is a favourite because of its simple, great taste, so the cuisine has become integrated throughout the sibling communities of the state and the neighbouring states of North-East India.

Eromba can be prepared with any compatible, seasonal vegetables, hence can vary across regions and seasons.

Etymology

Manipur, being one of the ancient Asian kingdom before (Kangleipaak/Meiteileipaak/Sanaaleipaak as it was known before) has its own rich literature terms. The word "eromba" comes from eeru taana lonba, meaning "mixing and stirring watery". Due to fast pronunciation along with unstopping changes of the generations, the word eeru-tana-lonba' transform to eromba or eronba.

Genre

Manipur has both the vegetarian and nonvegetarian sides of its cuisines. Hence, eromba also has both types. Vegetarian types are traditionally served in shrines during ritual occasions and during sorrow-related ritual feasts, while nonvegetarian types are favored at homes.

Compatible vegetables

1. Arbi (paan in Meiteilon)
2. Foxnut (thanjing in Meiteilon)
3. Stink bean (yongchaak in Meiteilon)
4. East Indian arrowroot (yaipan in Meiteilon)
5. Potato
6. Fermented bamboo shoot (soibum in Meiteilon)
7. Lady's fingers or okra (bhelandri in Meiteilon)
8. Water mimosa (ekaithabi in Meiteilon)
9. Broad bean (hawai amubi in Meiteilon)

The tag "nonvegetarian" is due to the presence of fermented fish locally known as ngari as its main ingredient. No other meat can be an ingredient. The main ingredient, ngari, is only available at Manipur and some of its neighbouring states.

Ingredients

File:Yendem soibum eromba.jpg

Another type of eromba with fermented bamboo shoots and taro as its ingredients

1. Ngari, a type of fermented fish
2. Ghost chilli or dry or green chilli
3. Salt
4. Onion for garnishing
5. Vietnamese coriander (phakpai in Meiteilon), chameleon plant (toningkok in Meiteilon), spring onion, etc. for garnishing
6. Compatible vegetables

See also

• Cuisine of Manipur