Akha songs and narratives. Continued from Side A. Àbɔ́qɔ: questions on funeral; Àbɔ́qɔ: recitations on funeral, 2nd night. Maeby 12/5-78

Akha songs and narratives. Àbɔ́qɔ: questions on funeral; Àbɔ́qɔ: recitations on funeral, 2nd night. Maeby 12/5-78

Handwritten notes and English translations of songs and narratives originally transcribed in Akha notebooks 87 and 88 and an untranslated ritual narrative.

Group performance of a song about the origins of the Sakachep people, accompanied by traditional instruments.

Bibini Sakachep is a female speaker of Sakachep from Zailen village in the Karimganj district of Assam. She tells the story of two orphan brothers, Lendou and Khendou, whose fortune of discovering a gong from the belly of a snake changed their lives. She is 48 years old at the time of recording.

Bibini Sakachep is a female speaker from Zailen village in Karimganj district of Assam. She tells the Story of Mairangkoh and Sapinthei. In the story, there is a wicked lady who killed Sapinthei's mother and married her father. Thereafter, she tortured her. She is 48 years old at the time of recording.

This is an elicitation of words read within a three-sentence frame for the purpose of acoustic analysis of word- and phrase-level stress correlates.

This is an elicitation of words read within a three-sentence frame for the purpose of acoustic analysis of word- and phrase-level stress correlates.

This is an elicitation of words read within a three-sentence frame for the purpose of acoustic analysis of word- and phrase-level stress correlates.

This is an elicitation of words read within a three-sentence frame for the purpose of acoustic analysis of word- and phrase-level stress correlates.

Seineithoi Sakachep tells the traditional narrative 'Aracha Rangkachep' about a palmist who was rewarded for their prediction about the king. He is a male Sakachep speaker from Zailen village in Karimganj district of Assam, around 50 years old at the time of recording.

Bibini Sakachep sings a traditional song called Lendou about an owner who longs for their mithun after selling it. She is from Jailen village, Karimganj District, Assam, around 48 years old at the time of recording.

Lalmanchim Sakachep is a female speaker from Zailen village in Karimganj district of Assam. She is 80 years old at the time of recording.

Public performance including traditional musical instruments, chants, and singing.

Recording of a discussion about narrative about a vendor who sells hats in the village. English translation is given for each line.

Recording of Ringdam, a young Lamkang speaker living in Hyderabad, talking with Jane Lorenzen about health and wellness practices that she has observed over time.

Handwritten notes and transcriptions of Akha songs and narratives about death.

Handwritten notes and transcriptions of descriptions of death rituals.

This is a conversation in Karmainī village, situated in the floodplains of the Ghaghra river in North of Azamgarh, with the women of the Naṭ community. They hail from a nearby village named Nakkīb Khojaulī, and identify themselves as (Sunni) Muslims. Badrun Nisa and Sharfun Nisa start by describing why they’ve come to Karmaini. Mateenuddin, Maaz’s grandfather, asks them to narrate how their community was provided with essential supplies during lockdown due to COVID-19. They do so, after which Sharfun Nisa sings a song on demonetization and the problems faced because of it. They then give information about their village and its demography.

Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is put into hot boiling water. This makes it easy to remove the feathers. The hen is then roasted in the fire. For the pitang oying, big pieces of chicken are preferred. These pieces are tied together with a string or leaf so that the pieces of the same hen do not get mixed with other hen's pieces because the dish is being made for a ui (domestic puja). Mustard oil is put on a wok. Then, we wait until it becomes hot. Paanch phoran (Indian masala) is put and stirred until black, then chicken pieces are placed. Onions are added, followed by ginger-garlic paste. Black pepper, chili paste, tumeric, …

Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is put into hot boiling water. This makes it easy to remove the feathers. The hen is then roasted in the fire. For the pitang oying, big pieces of chicken are preferred. These pieces are tied together with a string or leaf so that the pieces of the same hen do not get mixed with other hen's pieces because the dish is being made for a ui (domestic puja). Mustard oil is put on a wok. Then, we wait until it becomes hot. Paanch phoran (Indian masala) is put and stirred until black, then chicken pieces are placed. Onions are added, followed by ginger-garlic paste. Black pepper, chili paste, tumeric, …

Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt and red chili powder are added accordingly. Then, the green leafy vegetables are added to the wok. She says most of the Mising people love to tear the leaves before adding. It is ready to serve after cooking the leaves for 5-10 minutes.

Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt and red chili powder are added accordingly. Then, the green leafy vegetables are added to the wok. She says most of the Mising people love to tear the leaves before adding. It is ready to serve after cooking the leaves for 5-10 minutes.

Pre-print manuscript on the concatenation of Akha word, clauses, and sentences using particles and 8 conjunction forms, including examples.