Discover the exotic flavors of Nepal with Ghonghi, a delicacy that holds a special place in the hearts of the Tharu community. Similar to the French escargot, Ghonghi is a species of snail enjoyed as a delicacy, often prepared with a distinctive twist. In this article, we delve into the history, nutritional benefits, and step-by-step preparation of this authentic Tharu specialty.

The tradition of Ghonghi

Ghonghi, the water snail, has been a culinary tradition in the Tharu community for generations. Despite its unique appearance, this delicacy is highly regarded and enjoyed, just like chicken or mutton in other cultures. The Tharu people, residing in the Terai region of Nepal, have cherished Ghonghi for its rich taste and cultural significance.

Nutritional Value

Ghonghi is not just a cultural delight; it’s also a highly nutritious dish. With water snails boasting 57.5 percent protein and apple snails reaching an impressive 72.9 percent protein content, this dish could rival popular Nepali dishes like momo or chowmein if given the chance.

Harvesting and preparation

The best time to savor Ghonghi is during the paddy season, when rice is planted. Women and children can be found collecting snails from water sources, a practice passed down through generations. The snails are then cleaned, and the tails are cut to make it easier to extract the meat when cooked.

To prepare Ghonghi, the snails are boiled and cooked similarly to other curries, with a crucial addition of ground linseed. This not only gives consistency to the gravy but also enhances the overall taste. The dish is traditionally served with rice, forming a staple diet for indigenous people in Terai.

Cultural Beliefs

Beyond its culinary appeal, Ghonghi holds cultural significance. There’s a belief that consuming Ghonghi provides immunity against malaria, a prevalent threat when the Tharu people were the sole inhabitants of the densely forested Terai. Additionally, the snail is believed to strengthen bones, aid digestion, and serve as a protein supplement for pregnant women.

Recipe for Ghonghi Delight

Here’s a simple recipe to recreate the authentic Tharu specialty in your kitchen:

Ingredients:

• 800g snails
• 1 teaspoon of fenugreek seeds
• 100 ml of vegetable oil
• 2 teaspoons of ginger paste
• 2 teaspoons of garlic paste
• 6 green chilies (blended into a paste)
• 1/2 liter of water
• Salt to taste
• Ground ginger powder

Method:

1. Soak the snails in water for a minimum of 24 hours and wash them thoroughly.
2. Remove the pointed rear end of each snail and wash again.
3. Prepare pastes by blending garlic, ginger, and green chilies.
4. Heat oil in a pan, add fenugreek seeds, and fry until dark brown.
5. Add the snails and cook for 3 minutes.
6. Add ginger, garlic, chili pastes, and salt; cook for an additional 3 minutes.
7. For snails, add water, cover, and simmer for 15 minutes.
8. Sprinkle with ground ginger powder and cook for an extra 5 minutes.

Ghonghi, though visually distinct, offers a culinary adventure worth exploring. With its rich cultural heritage and nutritional benefits, this Nepali snail curry is more than just a dish—it’s a journey into the traditions of the Tharu community. Try this unique recipe at home and savor the flavors of Ghonghi Delight!

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