Rongpas (ravine - dwellers in their own tongue) and also as Mutanchi Rongkup, or " Mother's loved ones".
and Hawaiian Cultures
Lepcha live on the southern and eastern slopes of Mount Kanchenjunga in the Himalayas of India. Hawaiians lived on the Hawaiian Islands in the middle of the Pacific Ocean.
Lepcha native language is classified in the TibetoBurman Family. They also had their own script. There is a lot of myth and mystery surrounding their writings.
The Hawaiian language is closely related to Marquesan, Tahitian, and Maori. They did not read or write.
Traditional Lepcha homes are rectangular buildings, raised 1 to 1.5 meters off the ground on stone piles, with the space underneath serving as shelter for farm animals; houses are often constructed of wood, plaster, and bamboo.
Hawaiian houses were thatched from ground to roof ridge with native grass or sugarcane leaves.
SIKKIM The Lepcha diet staple is rice. They also eat wheat, maize (corn), and buckwheat. They round these out with plenty of fruits and vegetables. Occasionally fish, cattle, goats, and pigs are consumed. They drink their milk from cows and don’t drink goat milk. Millet is grown for fermenting as an alcoholic beverage; this grain is never eaten by people.
A popular traditional food is kinema. Kinema is the best and cheapest substitute for animal protein. The main ingredient is fermented soybean.
Poi, a glutinous purple paste made from pounded taro (aka kalo) root (one of the most nutritious carbohydrates known) is the staple starch food of the Hawaiians. Their main sources of protein were fish, squid, limpet, crab and other seafood, chicken, and birds. The main leafy vegetables were taro tops (luau), and edible plants such as tree fern and fan palm. They ate bananas, coconuts, raspberries, strawberries, mountain apples and sugar cane. Seasonings came from kukui nut, seaweed, hoio fern and salt. They preserved food with salt and most foods were...