The cuisine of Mizoram is very different from different parts of India, but shares characteristics to other regions of North East India. Rice is the staple food of Mizoram, which is included in every meal. Mizo people eat lots of non-vegetarian fish, chicken, pork and beef are popular meats among Mizos. Smoked meat are also famous and available in all kinds of meat. Mizos love to include boiled vegetable in every meal along with rice and different type of side dishes. One of the popular dish is bai made from boiling vegetables ( beans, eggplant, mustard leaf and other leafy vegetables) with bekang fermented soya bean or saum, fermented pork fat and again serve with rice.
When it comes to side dishes you can find chhumhan (mixed steamed or boiled vegetables), hmarcha rawt ( spicy chilli chutney mixed with saum or different ingredient), bai ( combination of several herbs cooked with string beans and edible ferns) and Dal.
A typical Mizo lunch consists of a few chosen from the items listed below. Usually it consists of bread, chhangban, sawhchhiar or noodles accompanied with tea.
• Sanpiau – Rice porridge mixed with meat, sauce and Mizo spices.
• Chhangban – Sticky local rice bread.
• Artui chhipchhuan chau – Sunny-side-up fried egg with noodles
• Sawhchiar - made of rice and cooked with beef, pork or chicken.
Here are three of the recipes of Mizo cusine:
1. Arsa Hmar Bai.
INGREDIENTS
• Chicken - 1 kg.
• Culantro - 50 g
• Garlic - 1 bulb
• Onion - 1 piece
• Ginger - 1 piece
• Passion Fruit leave - 100 g
• Flour - 1/2 cup
• Turmeric - 1tsp
• Chilli Flakes - 5 tsp.
• Salt - 1 tsp.
• Oil - 50g
• Water - 4 cup
• Vietnamese balm - for garnish
PROCEDURE
• Wash the chicken and cut it into a bite size.
• Heat the randeau and add oil.
• When the oil is hot add onion and turmeric.
• When turmeric releases its aroma add the chicken and chilli flakes and let it cook for 3
minutes.
• Next make a paste of garlic, ginger and culantro and add it to the chicken.
• After that add passion fruit leave.
• After 3 minutes add water and salt and let it cook for 30 minutes.
• Meanwhile make a flour and water slurry.
• After 30 minutes add the slurry to the chicken and cook it for another 10 minutes.
• Lastly garnish it with Vietnamese balm and the chicken is ready to serve.
2. SANPIAU.
INGREDIENTS
• Rice - 2 cups.
• Chicken - 1/2 kg.
• Garlic - 100 g.
• Ginger - 1 piece.
• Black pepper - 2 pich.
• Mono Sodium Glutamate- 2 pich.
• Oil - 40g.
• Coriander - for garnish.
• Salt - 2 tsp.
• Fish sauce - 1 tsp.
• Lemon - 1 tsp.
• Water - 5 cups.
• Sanpiau wafers - 1/2 cup
PROCEDURE
• Cut the chicken into bite size pieces and wash the rice.
• Add five cups of water, chicken, garlic, ginger,lemon, salt and MSG to the rice and let it cook until the rice turns into a porridge form.
• After that take out the chicken and shred into a pieces.
• Heat the oil and fry the chicken for a few minutes
until its become crispy.
• Pour the rice into a bowl.
• On the top of the rice add chicken, fish sauce, black pepper and sanpiau wafers.
• Finish it with coriander and it is ready to serve.
3. VAWKSA REP CHHUM.
INGREDIENTS
• Smoked pork - 1 kg.
• Mustard leave - 100g.
• Garlic - 4 cloves.
• Ginger - 2 piece.
• Salt - 1 tsp.
• Water - 6 cups
PROCEDURE
• Wash smoked pork and cut it into a bite size.
• Add garlic, ginger, salt and water and cook it for 30 minutes.
• After that add mustard leave and let it cook for another 15 minutes.
• Serve it into a plate along with rice and it is ready to eat.
Submitted by
P C LALSANGLIANA
Student IHM-B
1941101139(NCHMRoll)
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