The culture of the Bodo people of Assam in India[1] is influenced by the land where they currently live. For a long time, Bodos have been farmers, with a strong tradition of fishing, keeping poultry, piggery, rice and jute cultivation, and betel nut plantation. The Bodos also cultivate mustard and corn. They make their own traditional attire. Bodo people are mainly into Bathou Religion from ages. In recent decades, they have been influenced by social reforms under Brahma Dharma, Assamese Sarania, Islam and the spread of Christianity. They are deeply independent and proud of their Bodo identity, which has given rise to political assertion in recent times. The Bodo linguistic ethnic group arrived the earliest and settled in the region, and have contributed to the cultural traditions of the Assamese and others in the north east of India.
Contents |
The Bodos traditionally dance the Bagurumba. It is practised and performed usually by young village girls and also evident in schools and colleges dominated by the Boro community. This dance is accompanied by the Bagurumba song which goes like this
Bagurumba, Hai Bagurumba
Bagurumba, Hai aio Bagurumba
jat nonga bwla khun nonga bwla
thab brum homnanwi bamnanwi lagwmwn kha
hwi lwgw lagwmwn kha...
Among many different musical instruments, the Bodos use:
Siphung: This is a long bamboo flute having five holes rather than six as the north Indian Bansuri would have and is also much longer than it, producing a much lower tone.[2]
Serja: a violin-like instrument. It has a round body and the scroll is bent forward.
Tharkha: a block of bamboo split into two halves for clapping.
kham : a long drum made of wood and goat skin.
Khawang: small symbols, a smaller version of that being used in namghar.
Oma Bedor: Most Bodo people like Oma (Pork). It is fried, roasted, or stewed. The meat is often smoked in the sun for several days.
Napham: Napham is a unique dish in Bodo cuisine. It is made by grinding smoked fish, specific leafy vegetables, ground powder, and the mixture is allowed to age in a sealed bamboo cylinder. Thereafter, aged napham could be fried or used as is, - it tastes like pâté.
Onla: Onla is a gravy made from rice powder and slices of bamboo shoots cooked lightly with khardwi and spices. Chicken or pork can be added.
Ju Mai: Rice wine is produced mainly during festivals like bwisagu and domasi. Jumai can be of two types, (A) gishi (wet) and (B) gwran (dry). (A) Gishi is brewed by fermenting rice; when plum is added to the gishi mixture during fermentation, the product tastes like plum wine. (B) Gwran is produced by distillation - it tastes like Japanese sake. The Bodos examine the strength of the wine by throwing a cup into the fire. A flash of fire indicates strong wine.
Narzi: A bitter gravy that is made from dried jute leaves. Pork or fresh water fish can be cooked together to generate a distinct taste. Narzi gravy tastes like Japanese sea weed soup.It is a unique dish which is very favorite among Bodos.
Serep: A beverage traditionally produced by women by distillation. It is even stronger than foreign liquors. Sudempuri used to be one of the major places of its production and consumption.