Kapa
Garo boiled tapioca mashed with dried fish and local herbs — cassava boiled until very soft and then roughly mashed with a piece of dried fish, dried chilli, and ginger. A Garo staple from the lowland areas bordering Assam and Bangladesh, eaten as a main carbohydrate when rice is scarce or expensive.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
| 250 grams | pork, cut into cubes |
| 1 bunch | mustard greens, chopped |
| 1 medium | onion, sliced |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 cups | water |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | black pepper powder |
| — | salt to taste |
Instructions
- 1 In a pot, add the pork cubes and water. Bring to a boil over medium heat.
- 2 Skim off any foam that forms on the surface.
- 3 Add the turmeric powder, black pepper powder, and salt to the pot. Stir well.
- 4 Reduce the heat to low, cover, and let it simmer for about 20 minutes.
- 5 Add the chopped mustard greens, sliced onion, minced garlic, and ginger to the pot.
- 6 Stir everything together and continue to simmer for another 15-20 minutes until the pork is tender and the greens are cooked.
- 7 Adjust seasoning if necessary and serve hot.
Tips
For a more authentic flavor, use locally sourced mustard greens and fresh pork.