Sange Lamu Mosobi

The Shertukpens would carry an assortment of condiments: Sichuan peppers (Xanthoxylum alatum), dried pumpkin (bumbloki), dried raddish (mooloki) and fermented soya bean (chukchro). In preparation of going down to Assam, the Buguns would give the Shertukpens sweet potatoes and chillies. These spices and condiments were hard to come by in Doimara. They would also take grains such as Mukung-tso which was used to prepare a local brew and Mukung which was mixed with rice. These are hard to come by in Rupa even now, says Sange Lamu.