Differences

This shows you the differences between two versions of the page.

@@ Line 1: / Line 1: @@
+====== Mizo cuisine ======
+==== Bai ====
+The quintessential Mizo dish — a nutritious stew of green vegetables, often including mustard leaves, bamboo shoot, and pork, flavored with fermented soybeans (bekang). It’s boiled, not fried — pure comfort. [([[https://indianculture.gov.in/food-and-culture/timeless-recipes/bai|Indian Culture]])]
+==== Sawhchiar ====
+A rice porridge cooked with meat (usually pork or chicken) and ginger, onions, and herbs. Hearty and healing — similar to a light congee or khichdi. [([[https://www.youtube.com/watch?v=OiCcfg5Rrf4|YouTUbe]])]
+==== Bekang (Fermented Soybean Paste) ====
+A strong-flavored fermented condiment used in many dishes, including Bai, and served as a side for added umami. [([[https://www.sciencedirect.com/science/article/pii/S2352618115000049|Science Direct]])]
+==== Vawksa Rep ====
+Smoked or dried pork, stir-fried with chilies and herbs. The pork is often cured over the hearth for days — smoky, chewy, and full of character. [([[https://thewoksoflife.com/pork-pepper-stir-fry/|The Woks of Life]])]
+==== Misa Mach Poora ====
+A grilled shrimp delicacy, usually marinated and roasted in banana leaves — delicate and rich with a hint of char and spice. [([[https://www.vahrehvah.com/indianfood/misa-mach-poora-grilled-shrimp|Vahrehvah]])]
+==== Chhum Han ====
+A vegetable medley of boiled cabbage, beans, carrots, and mustard leaves — often served without oil and simply salted. Pure, clean eating. [([[https://cookpad.com/eng/recipes/13351032|Cookpad]])]
+==== Alu Chop (Mizo Style) ====
+Deep-fried mashed potato cutlets with herbs and onions. A snack with a local twist, often eaten with tea. [([[https://www.f1cookbook.com/blog/aloo-chop|F1 Cookbook]])]
+==== Arsa Buhchiar ====
+A chicken and sticky rice one-pot meal, gently flavored and often served on special occasions or during feasts. [([[https://www.instagram.com/p/DBInGaTyo6o/|Instagram]])]
+==== Paanch Phoron Tawk (Tangy Lentil Curry) ====
+Made with five-spice mix (panch phoron) and mustard oil, this lentil dish is unique among Mizo stews due to its tangy notes and aromatic richness. [([[https://www.food.com/recipe/lentils-with-panch-phoran-dal-482611|Food]])]
+==== Mui Borok ====
+A dry curry or stew made from bamboo shoots and fermented fish or pork, popular for its pungent and sour taste. [([[https://northeastrails.in/cuisines/|North East Trails]])]
+==== Zawngtah (Local Beans Curry) ====
+Made from a type of indigenous flat bean, often cooked with pork fat or dried meat — wholesome and protein-rich. [([[https://www.indianhealthyrecipes.com/beans-curry-poriyal/|Swasthi's Recipe]])]
+==== Sa-um (Fermented Pork Fat) ====
+A traditional delicacy — aged pork fat with a deep, tangy, and funky flavor. Used in tiny quantities to flavor vegetable stews or eaten with rice. [([[https://jhpn.biomedcentral.com/articles/10.1186/s41043-021-00257-8|BioMed Central]])]
+==== Mui Bai ====
+A seasonal dish made with wild edible ferns, lightly stir-fried or boiled — crunchy, bitter, and very nutritious. [([[https://redcook.net/2011/05/18/fiddlehead-ferns/|Red Cook]])]
+==== Chhangban ====
+A sticky rice flatbread or pancake, usually served with jaggery or dry fish chutney — chewy, filling, and perfect for travel. [([[https://www.themizos.com/2021/11/mizo-sticky-rice-cake-chhangban.html|The Mizos]])]
+==== Lai Ching Bai ====
+A soup made from mustard greens (lai saag) and either dried fish or pork, with very mild seasoning. A wintertime favorite. [([[https://thewoksoflife.com/cantonese-mustard-green-soup-pork-bones/|The Woks of Life]])]
+{{tag>food culture geography}}

User Tools

Site Tools

Differences

Page Tools