Dolma and her friends from Marangdued village in Zhemgang District prepare a local dish with wild seeds known as yangkali. To prepare such a dish involves a long process without which the seeds would be poisonous. First, the yangkali seeds are roasted in a pan to weaken their husks. Then they are crushed one by one using a stone, separating away their husks. The seeds are put in a pot of water that is brought to a boil, rendering them soft enough to be cut into slices. Then again, the sliced seeds are boiled in water. This process is repeated at least nine times. In each time, the water is strained in order to eliminate the poisonous content of the seed. As the poison is cleared away, the seeds are also being cooked. There should be no bitter taste left in order to make sure the poisonous content is fully removed. In this video, the boiling process is repeated more than ten times. After that, the thoroughly cooked seeds are washed with cold water, and fried with chili to make a delicious dish. This is an example of this particular community’s local knowledge that indicates how people in the area self-sufficiently survived in past times relying on wild resources.