Khampti: Making of Pa-Sa

Key Takeaways

• Pa-Sa is a raw form of fish soup and a delicacy of the Khampti community.
• Pakkhum and Sundari are two types of fish that are commonly used.
• A variety of herbs are used in the making process.
• Smoked bones and carcas of the fish is also used in the soup.

The Arunachali cuisine consists indigenous ways of preparing food. The Khamptis have a slow cooking process and have a variety of mouth watering delicacies. Their native dish Pa-sa or fish soup is one of the many delicacies of Khampti cuisine. The most common fish that is used in this dish is Pakkhum and Sundari. The freshly caught fish is washed and skinned properly, then the flesh is separated from the carcass. The carcass is skewered on a fire while they chop up chunks of raw fish meat.

Freshly plucked local herbs and spices are added, like coriander, szechuan pepper, basil, vietnamese mint, red chillies and salt for taste. They start mincing the fish and the herbs together by pounding it with a knife, until a fine and smooth texture is acquired.

The green mixture is shifted to a sauce pan and water is slowly added. After the mixture acquires a soup-like consistency, it is strained with the help of a cheesecloth. Some more herbs are pounded and added accordingly. Smoked fish is shredded and added to the mixture. Pa-sa is never cooked but it is consumed in the raw form. Along with Pa-sa, the Ttai-Khampti community eat rice, which is supplemented with meat, fish and vegetables.

Making of Pa-Sa

Making of Pa-Sa

Making of Pa-Sa

Making of Pa-Sa

Making of Pa-Sa

Making of Pa-Sa

Making of Pa-Sa

Making of Pa-Sa

Making of Pa-Sa

Making of Pa-Sa

Making of Pa-Sa

Pa Sa making