By: DHRUBAJYOTI NATH, S. SIMON JOHN, HANGMA BORO
Food is a fundamental component of a community’s cultural heritage. Beyond serving as a source of nourishment, it also reflects the community’s deep-rooted traditions and cultural values. Dietary habits are often shaped by belief systems, traditional wisdom, and the natural environment. Over generations, traditional knowledge and cultural practices have been passed down, preserving a community’s identity and way of life. The term Bodo refers to both an ethnic group and a linguistic category in Northeast India, particularly in the state of Assam. The Bodo people have a unique cultural identity that includes distinct traditions, belief systems, social customs, agricultural practices, and linguistic features. To mark the beginning of the Bodo New Year, the community celebrates its grandest festival, Bwisagu. As part of this celebration, a traditional dish is prepared using one hundred and one different kinds of vegetables collected from the local environment. The common belief behind this unique culinary tradition is that consuming this mixture of vegetables helps maintain good health and well-being throughout the year. This paper explores the rich food cultural heritage and traditional ecological knowledge of the Bodo tribe in the Udalguri district of Assam. It documents the 101 types of vegetables consumed by the Bodo community during Bwisagu. By studying this practice, the paper highlights the interconnections between food, ecology, and cultural identity among the Bodo tribe.
