danga

Danga refers to a type of fermented fish dish popular in the northeastern Indian state of Manipur. It is traditionally made from small freshwater fish, such as phathibi (a type of small sardine), which are sun-dried, salted, and then fermented over a period of time. The fermentation process gives danga a distinct pungent aroma and a savory, umami flavor.

The preparation of danga varies slightly across different communities in Manipur, but the core ingredients and process remain consistent. The fermented fish is often used as a flavoring agent in various Manipuri dishes, including stews, curries, and chutneys. It is typically cooked with vegetables like pumpkin, squash, or bamboo shoots, and can be seasoned with chili, garlic, and ginger.

Danga is an important part of Manipuri cuisine and is highly valued for its unique taste and its role in traditional diets. It is also considered a good source of protein and can be preserved for extended periods, making it a valuable foodstuff, especially during lean seasons. The strong smell of danga is characteristic and is often an acquired taste for those unfamiliar with Manipuri culinary traditions. It is sometimes referred to as "ngari" in some contexts, though "ngari" can also refer to other fermented fish preparations.