 In Northeast India, in the states of Mizoram and Manipur, climbing wattle is an ingredient in indigenous cuisine like "kaang-hou" (fried vegetables) and eromba.The plant is locally known as "khanghmuk" in Hmar, "khang" in Meiteilon and "khanghu" in Mizo.In Burma, Cambodia, Laos, Indonesia and Thailand, the feathery shoots of "Senegalia pennata" are used in soups, curries, omelettes and stir-fries.