Shrimps(boosi jinga) are delicacy in the south Asia.It is eaten cooked,dried and even fermented.Yes, fermented .Shrimps are mashed into a paste and buried for several months. The fermented shrimp are then dug up, in some countries ,fried and hard-pressed into cakes. While all shrimp paste has a notoriously pungent aroma,(like the KINEMA) that of higher grades is generally milder. Shrimp paste is used differently in different Asian cultures and can vary in smell, texture and saltiness. In Andaman the Karen people of Burma origin ,make this and we call it NAPPI.People use it as a Thadka(seasoning) for anything from vegetable to dhal.Fermented food is part of our culture wherever we live.How people learned it? AJOOBA
