OLAC Record oai:paradisec.org.au:KK1-1764

Metadata
Title:		Marip Kumja hte Mahkri (Marip Kumja and bamboo shoots)
Access Rights:		Open (subject to agreeing to PDSC access conditions)
Bibliographic Citation:		Keita Kurabe (collector), Keita Kurabe (depositor), M. Seng Ja (speaker), 2017. Marip Kumja hte Mahkri (Marip Kumja and bamboo shoots). X-WAV/MPEG/XML. KK1-1764 at catalog.paradisec.org.au. https://dx.doi.org/10.4225/72/598c870b8c76c
Contributor (compiler):		Keita Kurabe
Contributor (depositor):		Keita Kurabe
Contributor (speaker):		M. Seng Ja
Coverage (Box):		northlimit=27.331; southlimit=23.137; westlimit=95.335; eastlimit=98.498
Coverage (ISO3166):		MM
Date (W3CDTF):		2017-03-10
Date Created (W3CDTF):		2017-03-10
Description:		Transcription (Rita Seng Mai) A long time ago in Kachin, the Jinghpaw duwa (chiefs) ruled the land. In Marip village, chiefs who belonged to Marip clan ruled. The name of Marip chief was Marip Kum Ja. So, people who belong to Marip clan used to name Kum Ja to their first son. My younger brother's name is also Kum Ja. The chiefs who belonged to Marip clan really liked to eat fermented bamboo shoots. So, he held a festival of making fermented bamboo shoots every year. We (Jinghpaw) didn't have any pits in the past. So, we dug the ground to make a big hole. We placed lots of banana leaves around and inside the hole. After that, we cut the bamboo shoots and put them into the ground. Then, we started making the fermented bamboo shoots. When we finished fermenting bamboo shoots, we covered the hole with banana leaves. And we put some soil on the leaves and stepped on them. Jinghpaw people were literally using that hole as a pit. They left it for many days. When the fermented bamboo shoots were ready, we took off the leaves and soil over the hole and ate them. This is how we made fermented bamboo shoots in the past. The chief 'Marip Kum Ja' liked fermented bamboo shoots very much, so he held the festivals for nine consecutive years. He invited all the villagers and made fermented bamboo shoots together. In fact, making fermented bamboo shoots is not easy at all because the bamboo is very sharp and has small thorns. It can make our skin burn. When we step on the bamboo shoots, our skin gets burn, and our legs can get hurt. So, the villagers blamed, "This chief is selfish. We don't even have time to make the fermented bamboo shoots for ourselves. He let us make fermented bamboo shoots for him for these nine consecutive years." They disliked him. Then, this year, they discussed it. "If this chief is still alive, we will have to do this every year. At the festival of making fermented bamboo shoots this year, we shall invite this chief in making fermented bamboo shoots and let's kill him in the pit." They told the chief, "Lord Marip, we have dug a bigger hole to make fermented bamboo shoots this year. We have found many bamboo shoots as well. You should also join us in making better-fermented bamboo shoots." The chief happily agreed, "Okay! I would join this year." When they held the festival, the chief joined the villagers in making process. Then, when the chief stepped on the bamboo shoots in the hole, the villagers stepped on him and killed him. The chief was dead. People who belonged to Marip clan were very sad and embittered. They said, "We swear we will never eat fermented bamboo shoots. This kind of sad event happened because we like the fermented bamboo shoots very much. That's why our chief Kum Ja died." If we make the fermented bamboo shoots, let them never be sour." Today, when women from Marip clan make the fermented bamboo shoots, the taste is not sour and has spoiled. This is a historical story about fermented bamboo shoots. Transcription (Lu Awng) E moi jinghpaw buga kaw e du ni du ni hku na mare hpe up sha ai le i, re jang gaw marip ni na kahtawng kaw gaw marip du ni up sha ai. Dai marip du ni na mying gaw marip du kaba na mying gaw marip kum ja ngu re nga. Dai majaw marip ni gaw shanhte na kasha alat magam na mying hpe e kum ja ngu shamying ai. Nye kanau na mying ma kum ja re. Re yang gaw kum ja ngu shamying ai, dai marip du ni wa she mahkri grai ra sha ai da. Marip du dai wa mahkri grai ra sha na shaning shagu mahkri kabye ai poi galaw ai da. Mahkri kabye poi galaw gaw, moi gaw mahkri ngu yam mung nnga anhte jinghpaw ni kaw yam mung nnga jang she mahkri hpe ga kaw ga n hkun kaba htu ai. Htu na she lahpaw htat htat nyep di na makru ni a zat bang na dai kaw she mahkri kabye ai. Mahkri hpe jawm kabye na mahkri nut sa ni nga jang dai n hkun kaba kaw she lahpaw ni hte ni ning di na nyep di na she ga kaput di na yambu shatai ai ga re nga. Ga yambu shatai ai ga re nga, dai hku re na she kaput bang da na hkri sai nga jang she dai hpaw yan sha ai, dai hku re moi gaw dai hku htung re. Re jang she marip du dai gaw mahkri nau ra sha ai majaw shaning 9 mahkyi kabye poi galaw ai. Mare masha yawng hpe shaga na mahkri kabye ai. Mahkri kabye ai ngu gaw n pyaw ai. Hpana i nga kawa gaw jap ai kawa gaw jap ai salu lawm ai. Dai mahkri kabye kawa makru kabye sa i nga kei jap salu le i, lagaw ni mung yawng machyi ai le i. Grai hpye jang gaw mare masha ni gaw shi mahkri tinang tinang sha na pyi n lu galaw yak ai, shi na mahkri n hkun kaba ba ai wa shaning 9ning tup tup tup sha na matu dai wa htu ya htu ya, mare masha ni gaw nra wa ai shi hpe. Dai mahkri kawa mahkru tam hkawm mahkri kabye ya re wa shaning shagu re jang she mare laning mi gaw ndai hku myit ai da. Marip du ndai she a nga nga yang gaw anhte gaw ga shadum mahkri chyu kabye ya ra ai. Dai ning na mahkri kabye poi hta ndai marip du ndai hpe ndai mahkri hkun ndai kaw she kabye sat kau sa lo nyan ga. Shi hpe nyan na shi hpe mahkri kabye lawm na matu, shi gaw n kabye, kabye lawm hkra mung tsun ga ngu da, re jang she re sa ngu tsun na she e du wa e dai ning na mahkri kabye gaw shawoi na hta n hkun na hta grau kaba da sai lo. Kawa mahkru mung grau tam da sai lo. Grau mu grau hkrak grau nyam na hku du wa nang mung kabye lawm ga lo ngu na a sawng ai da, a sawng na du wa mung re sa dai ning ngai lu hkra kabye lawm na re ngu na she kei mahkri kabye poi galaw na she kei mahkri n hkun kaw mahkri jawm kabye na hku nga, du wa shang di kabye shaloi du wa hpe she ip kabye sat kau na dai kaw kaput bang kau ma ai da. Re jang gaw du wa wa du hkrat mat ai le. Dai kaw na she marip ni gaw grai yawn grai pawt mat ai, myit machyi mat ai mahkri ndai hpe shanhte mahkri nau ra sha ai majaw dai hku byin myit machyi na, anhte marip ni gaw galoi mung mahkri mung n hkri sha sa na ga ai. Dai majaw marip anhte marip ni mahkri hkri yang mung n hkri u ga, hkri mung n hkri sha sana ngu na dagam kau ai da. Dai majaw dai ni marip ni mahkri hkri yang marip num ni mahkri hkri yang mahkri n hkri ai, yet ai ngu labau maumwi nga ai re da. . Language as given: Jinghpaw
Format:		Digitised: no Media: Audio
Identifier:		KK1-1764
Identifier (URI):		http://catalog.paradisec.org.au/repository/KK1/1764
Language:		Kachin
Language (ISO639):		kac
Rights:		Open (subject to agreeing to PDSC access conditions)
Subject:		Kachin language
Subject (ISO639):		kac
Subject (OLAC):		language_documentation
		text_and_corpus_linguistics
Table Of Contents (URI):		http://catalog.paradisec.org.au/repository/KK1/1764/KK1-1764-A.wav
		http://catalog.paradisec.org.au/repository/KK1/1764/KK1-1764-A.mp3
		http://catalog.paradisec.org.au/repository/KK1/1764/KK1-1764-A.eaf
Type (DCMI):		Sound
Type (OLAC):		primary_text
OLAC Info
Archive:		Pacific And Regional Archive for Digital Sources in Endangered Cultures (PARADISEC)
Description:		http://www.language-archives.org/archive/paradisec.org.au
GetRecord:		OAI-PMH request for OLAC format
GetRecord:		Pre-generated XML file
OAI Info
OaiIdentifier:		oai:paradisec.org.au:KK1-1764
DateStamp:		2021-08-18
GetRecord:		OAI-PMH request for simple DC format
Search Info
Citation:		Keita Kurabe (compiler); Keita Kurabe (depositor); M. Seng Ja (speaker). 2017. Pacific And Regional Archive for Digital Sources in Endangered Cultures (PARADISEC).
Terms:		area_Asia country_MM dcmi_Sound iso639_kac olac_language_documentation olac_primary_text olac_text_and_corpus_linguistics
Inferred Metadata
Country:		Myanmar
Area:		Asia