A dimension within Forest & Wild Diet
This theme focuses on the role of traditional and tribal foods, nutrition, and diet in the context of agriculture.
147 voices speak to this
Each dimension splits this theme further — keep drilling to see how it breaks down.
Positive
Overall Community Sentiment
AI-synthesised pieces woven from many community voices on this theme. They may contain errors or interpretation — they're a reflection of the stories, not a record of fact.
By cherishing and utilizing the traditional foods and herbs found in our forests and lands, we can sustain ourselves and combat malnutrition while preserving our natural heritage.
Remembering the wisdom of ancestors, we used to nourish ourselves with traditional staples like pakhaḷa, kañji, drumstick leaves, and small fish.
A resilient village woman nurtures her family and community through traditional farming, future planning, and the strength of women's voices in Sundargarh.
Our tribal community shares how to cultivate vital crops like chickpeas, corn, and lentils, even in dry conditions without relying on irrigation.
We, the people of the village, eat food like leafy vegetables, pulses, rice, etc.
— Ram Maravi · Dindori, Madhya Pradesh
We are from the tribal community, and our main food items are rice, peja (gruel/porridge), bhaji (greens/vegetables), kodo (millet), kutki (millet).
— Rupesh Maravi · Mandla, Madhya Pradesh
We are from the village. Our main diet includes leafy greens, roti, vegetables, dal, and rice, which we consume a lot.
— Ram Maravi · Mandla, Madhya Pradesh
We belong to the tribal community whose main food is rice, pez (porridge), bhaji (greens), kodo (millet), kutki (millet).
— Rupesh Maravi · Mandla, Madhya Pradesh
We cultivate some nutritious food from the village itself.
— Amar Lal Dhurwey · Mandla, Madhya Pradesh
In our region, seasonal produce such as grains, pulses, spinach, and green leafy vegetables have been part of our diet, which promotes nutrition, good digestion, and immunity.
— Jagannath Baraik · Lapung, Ranchi, Jharkhand
In our village, the hukli bhaji and phinda (local vegetables) that are gathered, we should use whatever God has provided us to eat from them for nutrition to combat malnutrition.
— Vijay kanesh · Alirajpur, Madhya Pradesh
Our traditional food includes Koradi mushrooms, Silari greens, then Kakudi greens, and our Silari greens and mushroom greens.
— gobardhan pangi · Upperpur, Malkangiri, Odisha
Pulses, millet, grains, and green leafy vegetables
— Maya kumari Damor
The traditional dishes are our corn, moong, black gram, horse gram, and our moong, and jana, etc. All these.
— S Guruteli · Upperpur, Malkangiri, Odisha
The main food of the tribal community includes things like little millet, which provides them with nutritious food. They mostly cultivate maize, whose porridge...
— Ram Maravi · Mandla, Madhya Pradesh
To provide food to our ancestors, we serve them our traditional food preparations like ragi gruel, millet rice, etc.
— jitendra khila · Lachery, Malkangiri, Odisha
Traditional food
— Sudhakar Pradhan · Gandhinagar, Rayagada, Odisha
Tribals consume their food, roots, vegetables, etc., and live their lives well.
— Ram Maravi · Dindori, Madhya Pradesh
We have traditional varieties: our native rice, ragi, tuana, jhudunga, palat biri, and our kangu tuana.
— gobardhan pangi · Upperpur, Malkangiri, Odisha
Our traditional food was powdered sag, jhadada sag, and ragi. We used to make sag from rice powder and eat it. Forest products like mushroom also need to be eaten in the same way. Health will be good.
— jitendra khila · kudumulugumma, Malkangiri, Odisha
In our area, people used to build palaces, then they would cultivate Kudamodia (a type of rice or crop) and eat it, and we would also eat it, and all of us villagers too.
— Laxmi Bagh · Sundargarh, Odisha
The diet of tribals includes leafy vegetables and other items. They live in villages and lead a good life.
— Ram Maravi · Dindori, Madhya Pradesh
Before, we used to eat saag roti, kurthi dal, urad dal, and mahua saag. Sometimes we would find amla and bael from the forest, and that's how we used to sustain our lives.
— Ram Kumari · Sonbhadra, Uttar Pradesh
Ans - In ancient times, people used to bring tubers, leafy vegetables, fruits, and roots from the forest and eat them. They also ate boiled leafy vegetables. Village - Kutiguda Name - Devendra Madkami
— Champa Gatan · Pujariguda, Malkangiri, Odisha
This is our rice, ragi, black gram, and horse gram for our family.
— Gourang Adhikari · Udulibeda, Malkangiri, Odisha
We used to eat greens from the forest, including Madhuranga greens, Nautia greens, Marisa greens, and all those other types of greens.
— Sanjukta Arukh · Tamando, Khordha, Odisha
How is nutritious food obtained in the village?
— Amar Lal Dhurwey · Mandla, Madhya Pradesh
We get our nutritious diet from the forest, such as Mahua fruit Doli oil in the form of fat, Kodo, Bhaddi, Kulthia, Mahua flowers, Jamun, Mahua kheer, Bhaji, etc.
— Surajsingh Parmar · Alirajpur, Madhya Pradesh
We are the people of earlier times who used to eat mahua from the forest, eat chakad shak, eat millet bread, eat corn bread. Now people eat good food, and because they eat good food, they catch so many diseases.
— Sunita Kumari · Sonbhadra, Uttar Pradesh
Our traditional items are finger millet, foxtail millet, proso millet, black gram, paddy, all these are ours. Then there's black gram, pigeon pea, and all these things.
— gobardhan pangi · Upperpur, Malkangiri, Odisha
We Adivasi communities are communities that depend on nature, collect roots and tubers from the forests, and use them as food, which is very nutritious and also serves as medicine.
— Ram Kumari
We were eating Mahul, greens, and temple-prepared food, and our health was good. Now, eating this will be good.
— Laxmi Bagh · Sundargarh, Odisha
Food, festival, traditional agriculture, traditional medicine etc
— KRUSHNA KHILLO · Semiliguda, Koraput, Odisha
Moringa, rice and Chironji nuts, mango pickle, local rice, etc.
— Surajsingh Parmar · Alirajpur, Madhya Pradesh
We all fill our stomachs by eating Mahua saag roti, which is our favorite food. Mahua is obtained from trees in the forests, and we also eat roti with bathua saag, which is our favorite food item and is very nutritious.
— Ram Kumari
Local food in our village includes maize roti, millet roti. In the rainy season, children like vegetables such as okra, chaula, papdi, etc., which should be included in the midday meal.
— Vijay kanesh · Alirajpur, Madhya Pradesh
We save stable seeds and kuluth seeds are valuable for our family. We have old seeds like millet, kuluth, moong. We sell them and use them as food.
— Basanti · Dashapalla, Nayagarh, Odisha
In the village, vegetables are referred to as 'work', and mostly nutritious vegetable dishes are prepared.
— Amar Lal Dhurwey · Mandla, Madhya Pradesh
Earlier, we used to eat gethi kanda, nekuwa kanda, sarai mahua lata, and all the mahua lata.
— Sunita Kumari · Sonbhadra, Uttar Pradesh
Locally available food items that can be included as nutritious meals. Such as Tikhur, Kanda, Chironji, and Amla preserve.
— Sukhdas Mandavi · Mohla, Mohla-Manpur-Ambagarh Chowki, Chhattisgarh
We are people in the 'char pani' area who work based on agriculture and make a living. We mostly cultivate the Kodo Kutki crop in our village and consume it.
— Ram Maravi · Samnapur, Dindori, Madhya Pradesh
Our community is different because of our food habits.
— Sunita Kumari · Ghorawal, Sonbhadra, Uttar Pradesh
My name is Khabari Digala. My village is Lambakupa. GP is Pikarodi. The block is Tikabali. The district is Kandhamal. In our rural area, the main food items were Gangu, Kuheri, Mandia, Jona, Makka, Biri, Muga. Earlier, no fertilizer was used in this cultivation. And because of that, our ancestors lived for many days. We... we...
— Sunita Pradhan · Tikabali, Kandhamal, Odisha
Our ancestors have been cultivating Kodo, Barnyard, Foxtail, Finger millet, Horse gram, and Barley since ancient times, which are very nutritious. We always preserve their seeds and cultivate them every year.
— Ram Kumari · Sonbhadra, Uttar Pradesh
