Nasalo

Nasalo or Nos (Brushaski:Tamashaling) is one of the oldest traditions in parts Gilgit-Baltistan, in north most territories of Pakistan. In the winter (yuono), animals such as tibetan yak (Shina: beppo), oxen, 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 winter to prepare different recipes. 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 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 the first time. What the people in the region still believe is that it is a practice of sacrifice.

The legend of cannibal King

Shribadat or Shribat is mentioned as the last Buddhist or Hindu king in region 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 are 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 in Present time

Due to many reasons, such as the urbanization, inflation, poverty, and many local butcher shops that often provide meat, the frequency has decreased comparatively. Moreover, recpies prepared with the Nasalo meat are offered in restaurants and hotels in the region during winters. The tradition is becoming commercialized with the passage of time.

"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 ox, based on availability and capacity. Two method are used to prepare the meat for seasoning: lengthy meat slices or entire shoulder 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.

References

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