Ghonghi

Ghonghi (Nepali: घोंगी) is a Nepalese fresh water snail dish prepared by the Madheshi and Tharu people of southern Nepal.^[1] It is eaten by sucking the snail from its shell and is found throughout the Madhesh Province and Terai districts of other states. It is also popular among Rajbanshi, Dhimals, Santhal and Danuwar people of Terai.^[2]

Ghonghi is eaten during the paddy season, when rice is planted and there is abundant amount of snails present in the rivers and paddy fields. The collected snails are then cleaned, and the tails are cut to make it easier to extract the meat when cooked. The snails are then boiled and cooked similarly like other curries, with a crucial addition of flaxseed which not only gives the dish a consistency but also enhances its flavor.^[3] Ghongis are served with rice and have been a staple food of the indigenous people of Terai for ages.^{[4] [5]}

It is believed that the meat provided the indigenous Madheshi and Tharu people the immunity to fight against malaria, a prevalent threat in the densely forested areas of Terai.^[6]

• Dhikri
• Bagiya
• Bhakkha
• Katiya

• Nepalese cuisine
• Snail dishes
• Tharu cuisine

• Articles with short description
• Short description matches Wikidata