नाफाम (Napham)

The image shown is a very famous but rare food item of Bodo culture. It is popularly known as "Napham". It is especially made from dry fish. By pounding the dry fish with roselle leaves or colocasia in a Uwal-Gaihen, which is a set of tools basically used for pounding substance and then after that it is kept in an empty glass jar or inserted in a bamboo stick for around one or two months.