Reader\'s Digest IN 02.2020

Reader’s Digest

Meghalaya

Doh-neiiong: Doh-neiiong, from lush,

scenic Meghalaya is a rich, mouth-wa-

tering delight. Derived from doh (meat)

and neiiong (sesame seeds), this meal

traditionally belongs to the Jaintias, one

of the three major matrilineal tribes of

Meghalaya, the other two being Garo

and Khasi. Both Khasis and Jaintias

make liberal use of black sesame seeds

in their food. The sesame, which lends

this dish a nutty flavour, is slow roasted

and ground to a paste, then added to

the meat, lending the dish its almost

velvety, dark green colour.

Popular Choice: Jadoh

Mizoram

Bai: A delicately spiced, flavourful stew,

bai is served at home, as well as in

feasts. A slow-cooked, no-oil dish, bai

is made by dunking beans, mustard

leaves, cauliflower, cabbage, pumpkin

leaves into a pot of boiling water and

seasoned with meat. Like most tribal

cuisines, Mizo cooking reflected the

socio-economic disparity of the people

of these remote areas. Meat being a

luxury, bai was made with boiled

vegetables, no salt and su-am

(preserved pork lard), then cooked in a

pot. Some recipes now use potatoes or

rice to thicken the stew.

Popular Choice: Bai

Nagaland

Smoked Pork with Akhuni: A carni-

vore’s delight, it is bound to singe your

olfactory senses, but we suggest you

brace up and dig in. It is prepared

with meat that has hung over an open

hearth for a few days, and smoked to

perfection along with akhuni—fer-

mented soya bean—that lends its

umami flavour and sharp smell. They

are cooked together, until the fat is

rendered and the moisture evapo-

rated. Akhuni was originally made by

Nagaland’s Sema tribe and had a fla-

vour similar to the Japanese natto.

This ingredient boasts legions of fans

across India’s north-east region.

Popular Choice: Smoked Pork

with Akhuni

Juicy, steamed

momos

62 february 2020