Tungtap Fermentation

Here's a little snippet of how the indigenous people of Meghalaya ferment fishes to make Tungtap!

What's Tungtap?
Tungtap is a popular fermented fish product commonly prepared and consumed by the Khasi and Jaintia tribes of Meghalaya in the North-Eastern state of India. Their practice of fermenting fish is similar to the traditional methods of preserving fish in South-East Asia. Though, a distinctive feature is that it does not fall under the category of fish paste or fish sauce but it’s consumed as a pickle and a taste enhancer.

You can read more about Tungtap here:
https://goo.gl/Jcis8T

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Credits:
Videography: Pynkmenlang Lyngdoh Mawnai
Video Editing: Wankitbok M. Pdah
Background Score: Aikin Khongsngi
Voice Over: Esther M. Sawian
Cook: Dorathia Shadap
Producer: Esther M. Sawian
Executive Producer: Lambert Shadap
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