Helvellyn Timungpi
Karbi Anglong
The tribal and non-tribal communities of Diphu and its adjoining areas are highly dependent on the jungle and its produce for one of their basic needs—food. Apart from rice, which is a staple, vegetables and herbs, either cultivated on farms or foraged from the nearby jungle, are essential parts of their daily diet.
The local tribal communities, including the Karbis, Dimasas, Kukis, Nagas, Mizos, Bodos, and Tiwas, incorporate a wide variety of herbs, vegetables, and spices into their meals. Behind every stalk of herbs, leafy vegetable, and spice sold in the market and served in tribal homes, there is a group of dedicated people—mostly women—who work in harmony with nature to sustain the needs of the populace.
These women not only provide food but also play a crucial role in sustainability. They form a vital link between people and nature, acting as a food supply system that brings nourishment from the jungle directly to the community’s plates. Thanks to their efforts, locals can enjoy a diverse range of foods provided by nature.
At the core of this supply chain are farmers and foragers who either cultivate food in their farms and jhum fields or forage in the forest. Some directly sell their produce to customers, while others supply their goods to retailers. The herbs and vegetables are often beautifully packed in banana leaves or simply tied together with bamboo strips.
One of the women vendors, Kadom Terangpi, said that she and her husband go to the nearby jungle early in the morning to gather fresh leafy herbs and vegetables. “We wake up as early as 4:00 AM and go directly to the nearby jungle. Sometimes, we collect firewood too and sell it along with other items. We also practice jhum cultivation, where we plant various cash crops and food crops,” she stated. She also mentioned that half of what she sells usually comes from their jhum field, while the other half comes from what they collect from the forest.
“I sell items like banana flowers, leafy vegetables, and herbs such as Dumkek, Rikang Nemthu, and Tara, along with radish, pumpkin, bottle gourd, ash gourd, chilies, bamboo shoots and other seasonal items,” she added.
Katu Ingtipi, who specializes in selling different varieties of chilies, stated that she travels to Manja and Longnit areas, where she buys chilies from the Kuki and Karbi farmers of Jollian, Langrik, and other areas under the Singhason constituency at wholesale prices. She then sells them at retail prices to her customers. “I sell around four to five varieties of chilies,” she said.
In the Diphu Karbi market and Powerhouse market, more than half of the shops are run by women. Similarly, at the Rongkhelan vegetable market, 95% of the shops are owned and operated by women. Apart from foraged herbs and locally grown vegetables, wild edible fruits such as gooseberries, plums, jackfruits, and bananas are also available daily.
These markets come to life as early as 6:00 AM and are as diverse as India itself. While markets like Diphu Karbi Bazaar, Powerhouse Bazaar, and Rongkhelan Vegetable Market operate daily, another market runs on a weekly basis. It is locally known as Lorulangso Sunday Market, as it operates primarily on Sundays. Like other vegetable markets in Diphu, the Lorulangso Sunday Market is also run mostly by women.
Although male vendors and shopkeepers sell regular items, vegetables, and spices such as potatoes, cabbage, tomatoes, onions, and garlic, 90% of the shops that sell organic and foraged herbs and vegetables are run by women. The variety of vegetables and herbs in this market is even more diverse, attracting large crowds on Sundays. Here, most women vendors who sell organic herbs and vegetables rely on foraging, particularly on Fridays and Saturdays. Since many of them reside in far-flung areas, they try to reach the market venue by Saturday evening, spend the night at the weekly market complex, and start selling fresh on Sunday morning. Others who live nearby wake up early and hire an auto-rickshaw to reach the market by dawn.
Women like Domphui Teronpi and Sika Tokbipi, who come from the Mijung area, about 40-50 kilometers from Lorulangso Sunday Market, gather fresh herbs, fruits, and vegetables on Fridays and Saturday mornings. They then travel to the market on Saturday evening and spend the night at the market complex. “We bring our own pots and pans and cook at the market complex since it remains mostly empty on Saturdays. We spend the night here,” Sika explained.
When asked why they arrive a day in advance, she mentioned that there are no available vehicles to transport them early in the morning, and their village is too far and unsafe to travel from before dawn.
Karbi Anglong is blessed with rich flora, and a wide variety of herbs and edible plants are available throughout the year. Just as the forest exhibits diversity and abundance, the local markets reflect the richness of the indigenous food system.
