Kappa
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A Garo dish of meat, dried fish or vegetables cooked with kalchi, an alkaline water made from plant ash.
Region: Meghalaya (Garo Hills)Occasion: Everyday meals and celebrationsTime: 50 minServes: 4Non-vegetarian
Ingredients
- 400 g pork or 100 g dried fish
- 2 tbsp kalchi (filtered water from burnt dried plantain or sesame stalks), or a pinch of baking soda as a substitute
- 4 green chillies
- 1 tbsp ginger, crushed
- 3 cloves garlic
- 1 cup local greens or chopped vegetables (optional)
- Salt to taste
- 2 cups water
Method
- If using pork, cut into small pieces; if using dried fish, roast it lightly.
- Boil the meat or fish with the water, ginger, garlic and chillies.
- Add the kalchi and stir; the liquid will thicken slightly.
- Add the vegetables, if using, and cook until the meat is tender.
- Add salt and serve with rice.
History
Kalchi is made by burning dried plant stalks and filtering water through the ash. Garo cooks use it in place of oil and many spices.
Significance
Kappa is a defining dish of Garo cooking, which uses very little oil.