The cuisine of North Eastern states of India is absolutely fascinating. The fiery and spicy dishes made in Assam, Nagaland and adjoining states make the tourists craving for more. However, the cuisine of these hilly states is not restricted to spice and animal meat based dishes alone. On the contrary, Northeastern culinary tradition boasts of the ancient culinary technique- namely fermentation! Fermentation allows various foods to get a unique flavor and texture. The fermented foods of the North East are really delicious and they can be prepared without difficulty, as it is
Top fermented dishes of North East India
Below listed are a few popular fermented recipes of North east India:
This is one of the top and widely used fermented recipes in Nagaland. It is also known as Dzacie aakhone. While a lot of Naga tribes prepare it using fermented soybeans, this dish is made the most by the Sema tribe. Akhuni is used as pickle and also as ingredient in other Naga dishes, including those made with pork.
The ingredients required are chilies, salt, ginger, garlic and Akhuni. Akhuni is made by boiling soyabeans and draining them post which they are put in sun for fermentation. The fermentation is completed within a week or less, depending on the weather.
To make Akhuni chutney, you will need to roast the chilis and make a paste with salt. Then add the ginger and garlic to the mix. Next, roast the akhuni in kadai and mix it with the paste.
Baanhgajor Lagot Gahori
This is one famous Assamese dish which is made with fermented bamboo and pork belly. It is quite spicy in taste. You will need ingredients like boneless and skinless pork belly, mustard oil, green Thai chiles, sliced red onion, ginger garlic paste, ground turmeric, and kosher salt. You will also need minced fermented bamboo shoots.
After heating oil, cook the cubed pork belly pieces on medium heat. Cook for 10 minutes and discard the majority of fat. Stir fry the onion and chili. After a few minutes add ginger garlic paste and keep on stirring. Next, add salt and turmeric and pour some water. Cook until pork becomes tender and then add the bamboo shoots. Cook for a few more minutes and the dish should be ready.
Baanhgajor logot kukura
This is one delicious Assamese chicken dish cooked with fermented bamboo shoot juice. You will need ingredients like a few chicken legs, onion and ginger and garlic paste, Fermented bamboo shoot, Corn flour, green chilies and oil. Other ingredients include dry chili, salt and fenugreek seeds.
After cleaning and draining the chicken legs, you need to marinate it in onion juice and green chilly. Now, add salt, corn flour and ginger paste to it. Marinate for some time and then fry the chicken legs in oil. Set the fried legs aside and eat up oil to fry dry chilies and fenugreek. Add the chicken pieces and bamboo shoot juice. Stir fry on high heat till it gets dry.
Dried Fish Chutney with green Chilies
This is one dish prepared by Naga Tribes extensively. You will need ingredients like a few Fermented fish, whole green chilies, garlic pods, salt and spring onion.
At first, you will need to roast the fermented fish on perforated metal heated on flame. Roast the green chilies in same way. Now, mix everything together and pestle it to make a paste. Garnish with spring onion and serve the chutney with rice and other dishes.
Kinema curry is Sikkim’s version of Akhuni. You will need to use ingredients like fermented soybean or kinema, chopped sliced onion, sliced tomato, Green chilies, salt and turmeric powder.
At first, heat oil and stir fry the chopped onions in a pan. Then add turmeric powder and tomatoes. Then add the kinema and fry the mix for two minutes. Add all other ingredients. After a few minutes, add some water to make a thick curry. It is served with warm rice.