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Akhuni or Axone made from fermented soybeans is one of the key ingredients used in Naga cooking which gives the food in Nagaland an unexplainably unique flavour and differentiates it from neighbouring cuisines.
#IndianFoodMovement
#IndianFoodMovement
I was fortunate enough to not just sample different variations of Akhuni during my #ChefontheRoad trip to Nagaland 2 years ago but also witness firsthand how this fascinating ingredient is used in cooking.
Boiled soybeans are drained in bamboo baskets and undergo a first stage of fermentation and some gentle mashing before it is wrapped in banana leaves and allowed to ferment over the fireplace a second time.
