Nasalo

Nasalo or Nos (Brushaski:Tamashaling) is one of the oldest traditions in parts Gilgit-Baltistan, in northmost territories of Pakistan. In the winter (yuono), animals such as tibetan yak, bulls, cows etc. are slaughtered, to prepare dried meat and other processed food item prepared with the meat such as warkì or ghittey, a kind of sausage (pork is not used), and in seasonal temperature that is below freezing point the sausages are left to dry. The food items produced during this initial phase of winter are used throughout the winter season to prepare different recipies. It is a preventive measure to survive during severe winters. The tradition of seasoned meat is found in other cultures in the world especially most of the countries in Europe use seasoned meat. The concept of seasoning and drying is more emphasized in case of Nasalo.

History

There are few researches on the origin of the Nasalo or the dried and seasoned meat. According to some sources the the tradition of Nasalo has been sent on for centuries and it is more than 13 centuries old tradition. Most the reference are hearsy and lengendry, as one of the most told and retold story is the legend of cannibal king Shribadat. The legend mentions the tradition of Nasalo for first time. What the people in the region still believe is that it is a practice of sacrifice.

Adventures of Alexander the great to Indus Valley

Map showing routes of Alexander's campaign to Indus valley

Map showing Alexander the great's expedition routes to Indo-Pakistan subcontinent. If we read about Alexander the great and his expedition to ancient India, we come to know that he had conquered almost all of Indus valley. During his expedition he passed from today’s Afghanistan went towards north towards Pamirs and re-entered Badakhshan Afghanistan and then went up towards Gilgit-Baltistan passing today’s Pakhtunkhwa province of Pakistan. Many of his soldiers who were injured left behind as it is said that the Brusho people in Hunza the Kalasha people culture and religion has Greek ancestry and links historically. It might be that the tradition of Nasalo was already existing in the region by 3rd century as injured soldiers who were left behind might have brought the recipe to the sub-continent.

The legend of Cannibal King

Shribadat or Shribat is mentioned as the last buddhist or hindu king in reigon in the history books of Gilgit-Baltistan. The festival of Nasalo is celebrated in the month of the death anniversary of the cannibal king. The legend says the king was an adam-khor that means cannibal and used to feed on infants and in medieval times it was believed that if the people stop sacrificing animals, he will return someday with his evil thought of killing infants to feed himself again. Each family sacrifices an animal on that day every year. In various parts of the region in countryside the festival is still celebrated at its full. The celebration starts in early morning of 21st December when every household head towards a commonplace of congregation usually gather at an untilled field holding Flambeaus of pine wood. The scenes of the event are recreated as every household carrying flaming sticks in their hands are then collected at one place to form a conflagration that assumes the shape of a bonfire made of flambeaus commemorating the death of the cannibal king Shri Badat. Meanwhile the people march towards the venue folklore are sung and the entire place resounds with melodious and unique music by local musicians and joyful dances are performed in a circle around the conflagration. As it is mentioned earlier that the festival braces up the mountain folk to live on in the harsh winter that exceeds 4 months in various parts of the region. The folks forget about cold and freezing wintry night and enjoy the festivities. Traditions is strictly followed and the animals slaughtered on 21 day of December. On the early days of the festival various dishes including those dishes which are made of the parts of the slaughtered animal which are not preserved for Nasalo especially liver, are served.

"Nasalo” and the method of seasoning

The slaughtering for mutton is performed in first half of december and for beef in the second half of the month following the tradition. The dried meat is then cooked during the months of January and February, generally the coldest months in the region. As part of the tradition of Nasalo, households slaughter an animal – yak, goat, sheep or an oxen, based on availability and capacity. Two method are used to prepare the meat for seasong one is lengthy meat slices or entire should or leg or in the form of more processed form that is called warkì or ghittey. Warki or ghittey are types of sausages (not of pork) is usually produced by filling a natural gut mutton or beef (locally called chitti) with a mixture of flesh and fat which are cut into piece (or minced) and mixed with salt. The resulting mixture is usually added to vinegar and other spices, such as pepper, chilli and coriander. It can be eaten fresh (after cooking) or dried (then seasoned). Apart from this the boneless beef or mutton is cut in to lengthy slices and marinated with above mentioned spices or only salt and are appended in a cellar for seasoning. Meat of Yak is majorly used in ritual of Nasalo. The yak meat is considered very healthy proteinaceous food as it contains low quantity of cholesterol. Once the nasalo meat is seasoned it can be used in any season as the process enables the meat to resist infestation. Moreover, the meat is used and overused during entire winter season that works as elixir as warm foods items prepared with the nasalo meat are served and it is believed that the food prevents people from getting sick during winters. Nowadays the nasalo meat dishes are offered in restaurants and hotels in Gilgit-Baltistan during winters. The tradition is become commercialised with the passage of time.

References

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