Ethnic methodology of preparation of low fat meat products in North Coastal Andhra Pradesh

285-291<span style="font-size:11.0pt;font-family: " times="" new="" roman";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" mangal;mso-ansi-language:en-gb;mso-fareast-language:en-us;mso-bidi-language:="" hi"="" lang="EN-GB">An in-depth study of different indigenous meat products and their special attributes may be very useful in the development of meat industry, wherein meat based fast foods are gaining importance in all over the country. The documentation of traditional meat products was meagre or almost nil till recent times. Even though oral elucidation by the native people exists, the documentation was in its naive phase, keeping this traditional knowledge far from light. Ethnic tribes of Eastern Ghats of North Coastal Andhra Pradesh and Southern Chhattisgarh are well known for meat products preparation. Their culinary skills of making different preparations were known for making healthy, fat free and very low cost preparations. There were three such traditional/ethnic meat products Nara Kodi Iguru, Mamsapu Mottikalu, and Bongu Kodi Kura which are known for their low fat content. Scanty literature is found regarding culinary skills of making these products. This paper is aimed to document the culinary skills of these traditional/ethnic meat products and bring these delicious and healthy low fat meat products to the notice of the society.