highlights
It is a part of all the important festivals of the Nagas.
Generally Angami women prepare this drink.
Women giving birth to a child are given a lot of juice to drink.
zutho There is an indigenous beer of Nagaland, which is made from rice. It is specially prepared by Zoo-Angami Naga. Angami is a tribe who mostly live in Kohima and Dimapur districts of Nagaland. Zutho is also known as Thutshe or Khe. This beer has been playing an important role in the social and cultural life of Angami Nagas. Zutho is not only popular among the Angami Nagas, but it holds an important place in the life of all Nagas in general.
According to Slurp.com, Jakuali, an elder of Phesama village, says that its (Zutho) relationship with time, place and season can be linked to festivals, rituals, marriages, birth or death. But he laments, “There has been a drastic change in our activities. Farming, weaving or traditional entertainment have been replaced by other modern practices.” The elderly Jakuali may be angry with the coming changes, but the fact is that the traditions and heritage of this region are linked with this indigenous alcoholic beverage made from rice. This especially applies to the Ao, Lotha, Angamis Khiamniungan and Sumi Naga tribes of Nagaland. Actually, every tribe prepares rice beer in a different way and calls it by different names.
How is it prepared?
Sticky rice is used to make zutho. After soaking in water for three-four days, the unhulled rice is partially dried. After that the rice is first germinated. This work may take a week or more. Using a pestle, the sprouted rice is ground into a fine powder, which is called piyaju. This rice is usually easily available there. If rice is not available then millet is used. Rice and piyaju are mixed well together. This mixture is then allowed to ferment in a large earthen or wooden container.
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How many days does fermentation last?
Fermentation usually lasts four days in summer. However, in cold weather it may take up to a week. In winters, more Piyaju can be added to speed up the fermentation. After fermentation of the mixture, some water is added to the home-made beer. After filtering it through a bamboo mesh, it is served in bamboo cups. This white drink has a mild fruity aroma. The taste of the porridge like drink is sweet with a slight spiciness.
served at celebrations
Generally Angami women prepare this drink. It is a part of all the important festivals of the Nagas. During this time it is served to youth and adults alike. According to tradition, after the wedding feast, the bride’s relatives bid farewell to the newly married couple by gifting them this beer. Women giving birth to a child are given a lot of sugar and are fed cock. It is believed that sprinkling Zutho on the child’s forehead during the naming ceremony drives away evil spirits. Earlier there was a belief in this state that a woman should be proficient in weaving, gardening, cooking and wine making before marriage.
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It also works as a medicine
Zutho is also considered to have medicinal benefits. Drinking it helps in reducing blood pressure, increasing digestion power and getting more energy. But it would be ironic that Zutho is losing its usefulness. Many doubts have arisen in the hearts and minds of people regarding this. But this rice beer needs to be restored to its lost glory.
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Tags: alcohol, liquor, Nagaland, wine
FIRST PUBLISHED: February 1, 2024, 15:45 IST