My encounter with ghungi

For years, I had dreamed of tasting ‘ghungi’, a traditional Tharu delicacy made from freshwater snails. Growing up in Pokhara, in western Nepal, my culinary experiences were rooted in my family’s business in Malekhu, famous for its fish dishes like fried fish and ‘jhol machha’. Despite studying in Kathmandu and experiencing diverse cuisines, I had never encountered the unique flavors of the Tharu kitchen.

My culinary dream finally came true in a Tharu village in Chitwan. As a seasoned chef, I was excited to immerse myself in this authentic experience. I sought out a Tharu cook known for her traditional recipes and asked her to prepare the most authentic ghungi possible. She graciously agreed, and I watched every step of the preparation, eager to learn and absorb the process.

The meticulous cleaning of the ghungi was the first step, ensuring no mud or debris remained. She then heated mustard oil in a pan, adding ginger-garlic paste until it turned golden brown, creating an aromatic base. Chopped onions and green chilies followed, cooking until the onions became translucent. Tomatoes, turmeric, red chili powder, cumin, and coriander powders were added next, forming a rich and flavorful mixture. The cleaned ghungi was then added to the pan, stirred well, and simmered with water until tender.

I observed closely, noting each step and technique. The only deviation from tradition was the addition of store-bought garam masala, which she believed enhanced the flavor. While I appreciated her efforts, I made a mental note to modify this in my own version. If I were to recreate this dish, I would avoid the garam masala, opting instead for a blend of cumin, clove, and pipla (long pepper) to maintain an authentic Tharu flavor profile.

When I finally tasted the dish, the flavors exceeded my expectations. The ghungi had a fantastic, clean taste that was both memorable and satisfying. It was a culinary revelation, far surpassing any preconceived notions I had. The dish’s simplicity and depth of flavor left a lasting impression on me.

Before leaving, I expressed my gratitude to the cook by offering her a small tip and heartfelt thanks. Her willingness to share her culinary heritage was a gift, and her skill in preparing ghungi was evident in every bite. This experience solidified my desire to feature ghungi on the menu if I ever opened a restaurant in Nepal. It would not only showcase a unique aspect of Tharu cuisine but also honor the authenticity and tradition behind this exceptional dish.

This encounter with ghungi was a dream come true and a highlight of my culinary journey. It reminded me of the rich diversity of Nepal’s food culture and the importance of preserving and celebrating traditional recipes. As a chef, this experience inspired me to continue exploring and promoting the incredible flavors of our heritage.

Ghungi, a traditional delicacy in Tharu cuisine, holds significant cultural and nutritional value. This dish, made from freshwater snails, is deeply rooted in the culinary practices of the Tharu people of Nepal. The preparation of ghungi involves meticulous cleaning and cooking with a blend of spices like turmeric, red chili powder, and garam masala, often in mustard oil. Popular recipes include ghungi curry and spicy fried ghungi, both celebrated for their robust flavors and traditional methods of preparation. Spicy fried ghungi is a popular snack or appetizer in Tharu cuisine, often enjoyed with a side of tangy dipping sauce.

The cultural importance of ghungi in Tharu society cannot be overstated. It’s a staple during festivals, ceremonies, and family gatherings, symbolizing unity and tradition. The process of collecting and preparing ghungi is a communal activity, reinforcing social bonds and preserving cultural heritage. Consuming ghungi is seen as a way to honor ancestors and stay connected to cultural roots.

Nutritionally, ghungi is a powerhouse. It’s rich in protein, essential amino acids, and minerals like iron, calcium, and magnesium. Low in fat and high in omega-3 fatty acids, ghungi offers significant health benefits, contributing to a balanced diet. The traditional preparation methods help retain these nutritional benefits, making it a valued component of the Tharu diet.

Ghungi is not just a dish but a cultural emblem for the Tharu people, embodying their traditions, values, and culinary heritage. Its preparation and consumption are deeply ingrained in the social and cultural fabric of the community, making it an important aspect of Tharu food culture.

Whether enjoyed as a hearty curry or a spicy fried snack, Ghungi continues to be a beloved and significant delicacy in Tharu cuisine. The recipes and cultural practices surrounding Ghungi offer a glimpse into the rich and diverse heritage of the Tharu people, highlighting the importance of food in preserving and celebrating cultural identity.

The author is UK-based research and development chef