Bekang (fermented soybean) with chilli
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Soybeans boiled and fermented in leaves until sticky and pungent, then cooked with chillies and ginger.
Region: MizoramOccasion: Everyday side dishTime: 30 min + 3–4 days fermentingServes: 4Vegan
Ingredients
- 1 cup dry soybeans, soaked overnight
- Banana or other large leaves for wrapping
- 1 tbsp oil
- 1 onion, chopped
- 1 tbsp ginger, chopped
- 3–4 green or Mizo chillies
- Salt to taste
Method
- Boil the soaked soybeans until soft. Drain while still hot.
- Wrap the beans in leaves, place in a basket and keep in a warm spot (traditionally near the hearth) for 3–4 days, until sticky and pungent.
- Heat the oil and fry the onion, ginger and chillies.
- Add 3–4 tbsp of bekang and salt, mash lightly and cook 3–4 minutes.
- Serve as a side with rice and bai.
History
Fermented soybean is made by many communities across north-east India. In Mizoram it is called bekang.
Significance
Bekang adds protein and a strong, savoury taste to a plain meal, and it is also used to flavour bai.