Pika pila
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A sharp, smoky Apatani pickle of bamboo shoot, pork fat and king chilli, kept for weeks and eaten with rice.
Region: Ziro valley, Arunachal Pradesh (Apatani community)Occasion: Everyday condimentTime: 40 min + a few days maturingServes: About 500 gNon-vegetarian
Ingredients
- 200 g pork fat with some meat, cut into small pieces
- 1 cup fermented or fresh bamboo shoot, finely sliced
- 4–6 king chillies (raja mircha) or other hot chillies, chopped
- 1 tbsp ginger, finely chopped
- Salt to taste
Method
- Boil the pork pieces with a little salt until cooked, then dry-fry in a pan until the fat runs and the pieces are brown and crisp.
- Add the bamboo shoot and stir-fry for 5 minutes in the rendered fat.
- Add the chillies and ginger and cook for a few more minutes until fragrant.
- Season with salt, cool completely and pack into a clean, dry jar.
- Leave for a few days to mature. Serve in small amounts with rice and boiled vegetables.
History
Bamboo shoot, pork and chilli are central to the food of the Apatani people of the Ziro valley, who make many preserved foods for the year.
Significance
Pika pila is one of the best-known Apatani foods and is served at feasts and festivals such as Myoko and Dree.