Apong is a unique traditional component of the social life of the Mising people. It is used in all social and religious ceremonies of the daily life of the Mising people.
Production of Apong Apong, an alcoholic beverage of cultural significance of the Mising community, is produced by fermenting cooked rice with herbal-based starter cakes called E’pob. Two forms of Apong are produced by the Mising people. The Apong which is produced by fermentation of cooked rice with locally prepared E’pob is called Nogin Apong. This is a common beverage which is produced in day-to-day life mainly for consumption.
Po:ro Apong is produced by fermenting mixture of cooked rice, ash of partially burned paddy husk and straw with locally prepared E’pob. For the use of ash, Po:ro Apong is also locally referred as Saimod (sai:ash; mod:liquor). Preparation of Po:ro Apong is tedious and time consuming for which this beverage is usually prepared during festivals and rituals. There is however, no bar in production of Po:ro Apong during normal times. Po:ro Apong is usually produced from glutinous or sticky rice varieties, and also use the best quality E’pob for fermentation. During preparation of E’pob and Apong, Citrus fruits are kept away from the vicinity because it is said to make Apong acidic or sour.
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