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Alcoholic drinks from Manipur, India
Atingba is the rice beer of the Meitei of Manipur, made with powdered hamei, a flat starter cake of rice and yangli bark. The rice ferments for three to six days in the sun, in a pot or a leaf-lined basket, and the sweet or bitter beer is strained off. Some of it is distilled into a clear spirit called yu.
| Manipuri rice5–6 kg | [singh2006] |
| Hamei starter, powdered40–50 g per kg rice | [singh2006] |
| Starter | other: hamei, a flat cake of rice and yangli bark, powdered and mixed into the cooked rice |
Total time across the recorded steps: 5 days – 9 days
What changes: Rice-and-bark cakes swell and turn yellowish as the starter microbes grow
Crushed raw rice and yangli (Albizia myriophylla) bark powder; the cakes are ready when they swell, smell of alcohol and turn yellowish. Output: dry hamei cakes, kept for a year.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Atingba is the rice beer of the Meitei of Manipur, made with powdered hamei, a flat starter cake of rice and yangli bark. The rice ferments for three to six days in the sun, in a pot or a leaf-lined basket, and the sweet or bitter beer is strained off. Some of it is distilled into a clear spirit called yu. Made in 6 steps over 5 days – 9 days. The longest step, ferment in the sun, takes 3–6 days (Singh P.K 2006). Saccharomyces cerevisiae, Aspergillus niger does most of the fermenting.
| Main step | 3–6 daysReported[singh2006] | Ferment in the sun |
|---|
Atingba uses hamei, a starter cake made with yangli (Albizia myriophylla) bark, and the fermenting rice is set out in direct sun. It is strained at the sweet or bitter stage, before it sours.
Every number is labelled with how it is known. How this atlas is made
The Meitei and Kabui of Manipur have used atingba in ceremonial rituals for many generations, and value it for treating ailments (Huidrom et al. 2024).
