Hentak is a thickfermented paste inManipuri cuisine made with sun-dried fish powder and thepetioles ofaroid plants. The smallIndian flying barb fish are sun dried onbamboo trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in an earthen pot and fermented for around one week.[1]
Hentak is a standard ingredient in Manipuri households, where it is consumed as a condiment with boiled rice orcurry.[1] Some preparations may include other plant ingredients likeColocasia esculenta. The standard ingredient of aroid petioles enhances flavor and also serves the purpose of aiding the fermentation process. In Manipur,hentak is a homemade preparation that is not produced for commercial markets. It is custom to serve this to expecting mothers and patients inconvalescent.[2]
Another fish paste fromNortheast India istungtap.[3]
