Khari

Khari is a traditional alkali of the Dimasas. It forms a fundamental and everyday ingredient in Dimasa cuisine. It plays an important role in enhancing traditional flavours and also aids to digestion. Khari is prepared through indigenuous methods that reflect intimate knowledge of natural resources. The most common method involves drying banana stems and burning them to produce ash. This ash is then mixed with clean water and allowed to settle before it is strained to remove visible impurities. The resulting alakaline liquid is then stored and used in cooking. Khari, represents a continuation of traditional ecological practices and indigenuos food knowledge among the Dimasas.