A gastronomical delight: some of the food items prepared by culinery artists during the Master Chef Wangala Festival cum Indigenous Slow Food contest. Focus was on indigenous cooking skills, particularly Brenga(which is cooked in bamboo tubes) and We∙tepa (which is steamed on low fire by wrapping with banana leaves). The dishes are prepared in Karchi which is made from the ashes of either banana or bamboo. ST photo
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