Pehak (fermented soybean chutney)
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A pungent chutney of fermented soybeans pounded with hot chillies, salt and ginger, eaten in small amounts with rice.
Region: Arunachal PradeshOccasion: Everyday condimentTime: 15 min (with ready fermented soybean)Serves: 6Vegan
Ingredients
- ½ cup fermented soybeans
- 4–6 dried or fresh hot chillies, roasted
- 1 small piece ginger
- 2 cloves garlic (optional)
- Salt to taste
Method
- Roast the chillies lightly on a dry pan or over coals until they blister.
- Warm the fermented soybeans in the same pan for 2 minutes.
- Pound the chillies, ginger, garlic and salt in a mortar.
- Add the soybeans and pound to a coarse paste.
- Serve a spoonful alongside rice, boiled greens and meat.
History
Fermenting boiled soybeans wrapped in leaves is an old practice among many communities of the eastern Himalaya, giving a protein-rich food that keeps well.
Significance
Pehak adds strong flavour to plain rice-and-vegetable meals and is a regular part of meals in many Arunachali homes.