Hawaijar (fermented soybean)
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Boiled soybeans wrapped in leaves and left in a warm place to ferment until sticky and aromatic, used in chutneys and curries.
Region: ManipurOccasion: Pantry staple; side dishTime: 2 hours + 3–4 days fermentingServes: About 500 gVegan
Ingredients
- 2 cups small soybeans
- Water for soaking and boiling
- Fresh banana or fig leaves
- A small bamboo basket or container
- A clean cloth
Method
- Wash the soybeans and soak them overnight.
- Boil them in fresh water until soft enough to crush between the fingers, 2–3 hours (or 30–40 minutes in a pressure cooker). Drain well.
- While still warm, wrap the beans in leaves and place them in a basket lined with leaves. Cover with a cloth.
- Keep in a warm place, such as above the kitchen fire, for 3–4 days until the beans are covered in sticky threads and smell strong.
- Store in the fridge. To eat, mash with chilli, onion and salt as a chutney, or add to chagem pomba and curries.
History
Hawaijar is one of several fermented soybean foods of North East India, made by Meitei households for generations.
Significance
It adds protein and a deep, savoury flavour to vegetarian dishes, and is sold by women traders in local markets.