Zawngṭah is one of the most commonly consumed and culturally significant food items in Mizoram. It is known by various names in different regions, such as stinky beans, twisted cluster beans, petai, sataw, sator, sadtor, sa-dtor, bitter bean or stink bean, and is botanically identified as Parkia speciosa.
In Mizoram, Zawngṭah is generally harvested and eaten from October to January, a period that coincides with winter and the Christmas season. Mizo people eagerly await its arrival, as the harvest adds a distinctive flavour to festive meals and traditional gatherings. When the harvest season ends, the seeds are preserved and consumed throughout the year, reflecting the community’s practice of minimising waste and valuing seasonal produce.
Zawngṭah is commonly eaten raw by peeling off the outer layer and slicing the remaining layer that covers the seeds into smaller pieces. It is mainly prepared as a salad or chutney, often mixed with other locally available vegetables and seasonal flavours. It pairs especially well with fermented soybeans (bekang um) or dried soybeans (bekang ro), both of which are staple ingredients in Mizo cuisine.
Mizo food culture is characterised by simplicity, freshness and a close connection to nature. Ingredients are often sourced locally, and meals are prepared in ways that preserve their natural taste rather than overpowering it with heavy spices. Although Zawngṭah has a strong and pungent aroma, it is widely appreciated for its unique taste and nutritional value. For the Mizo people, its flavour is deeply associated with home, tradition and shared meals, making it an integral part of everyday food as well as festive celebrations.
- Lalzarzoa, Kawnveng, Sialsuk
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| Zawngtah (Mizo food item) |
