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.
The resulting mash is intensely aromatic and super rich in umami, that deliciously toothsome flavour profile found naturally in ingredients like truffles and seaweed.
The origins of fermentation in Nagaland could be attributed not just to a need for preservation but also to compensate for unavailability of salt as an ingredient there. The enhanced ‘funky’ taste from fermentation adds beautiful layers of flavor which mimics the effect of salt.
That’s probably why the Nagas ferment close to 150 different types of products each with their own flavors and nutritional benefits.
The Nagas use akhuni in a variety of chutneys, pickles and stews and most notably in the incredible smoked pork with akhuni.
The Nagas use akhuni in a variety of chutneys, pickles and stews and most notably in the incredible smoked pork with akhuni.
At the Angami home in Khonoma, we witnessed it being added to the Yam Stem & Wild Basil Curry, simple unassuming stew with the most complex of flavors thanks to that funky, flavour bomb.
