Garo Mitha Songa

Name: Garo Mitha Songa
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Yield: 4 servings
Cuisine: Garo
Ingredients: 400 g sticky rice; 4 pieces fresh green bamboo tubes; 200 ml Water; 0.5 tsp Salt; 4 pieces banana leaf; 2 stalks spring onion; 2 tbsp coriander leaves; 3 cloves Garlic

Sticky rice packed into fresh green bamboo tubes and slow-roasted over an open fire, a Garo festival favourite eaten during Wangala.

🇮🇳India· Meghalaya

Prep: 480 min
Cook: 60 min
Total: 540 min
Servings: 4
Difficulty: Medium
Calories: 260 kcal

Ingredients

0 of 8 gathered

Servings

400 g sticky rice — soaked overnight
4 pieces fresh green bamboo tubes — one end sealed by a natural node
200 ml Water — to moisten rice
½ tsp Salt — optional
4 pieces banana leaf — to plug open ends
2 stalks spring onion — chopped
2 tbsp coriander leaves — finely chopped
3 cloves Garlic — crushed

Equipment

•Fresh bamboo tubes
•Open fire or grill

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 0.5 g
carbs: 58 g
fibre: 1 g
protein: 5 g
calories: 260 kcal

Instructions

1
Drain the soaked sticky rice. Mix it with a little water and salt if using.
2
Fill each bamboo tube three-quarters full with the soaked rice. Leave room for it to expand.
3
Roll up a piece of banana leaf. Plug the open end of each tube with it.
4
Set up an open fire or hot embers. Lean the bamboo tubes against it at an angle.
5
Turn the tubes regularly so the rice cooks evenly without burning the bamboo through.
6
Roast for 45–60 minutes. Check occasionally until the rice inside is fully cooked and fragrant.
7
Take the tubes off the fire. Let them cool slightly before you handle them.
8
Carefully split the bamboo open with a knife to reveal the cooked sticky rice cylinder.