The Versatility of Ramie Grass in Meghalaya

Traditionally, the Ramie crop that grew in the entire Tura region was used to make rope for fishing and fishing nets as it was the strongest and longest natural fibre available.

The Pakora recipe

Pakoras are a favourite dish to have as a tea-time snack and Ramie leaves are a common pakora ingredient in Meghalaya.

To begin the cook, leaves of the Ramie crop have been separated from their stalks and cleaned.

A batter is made of gram flour into which the Ramie leaves are dipped and deep fried.

The making of pakoras from the Ramie leaf is being demonstrated at the District Agriculture Office in Tura.

Other than gram flour, flours made from dried, powdered yam and jackfruits that are locally grown, are used to fry the pakoras for a different kind of flavouring.

Two types of pakodas can be made from the Ramie leaf, one using the whole leaf and the other by chopping and mixing them with onions and chillies.

In either way, the end result is delicious!

Kilje Sangma can be seen here making a handwoven box from the water hyacinth fibre.

Lusthi Sangma is working with water hyacinth fibre (weft) and a thick cotton yarn (warp) on a frame loom to make mats.

Handwoven gourd made from water hyacinth fibre also acts as a container.

A handwoven bag made from the water hyacinth fibre.

All these objects can potentially be made with Ramie fibre as well.

Read more about Ramie grass here:
- Mobilizing the Ramie grass community in Meghalaya 
- Working on Meghalaya’s Wonder Grass 
- Fashion collaborates with Meghalaya’s Ramie grass