Kapa

Kapa

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

Pork 250 grams Pork , cut into cubes
Mustard Green 1 bunch Mustard Green , chopped
Onion 1 medium Onion , sliced
Garlic 2 cloves Garlic , minced
Ginger 1 inch Ginger , minced
water 2 cups Water
turmeric powder 1 teaspoon Turmeric powder
black pepper powder 1 teaspoon Black pepper powder
salt — Salt , to taste

Instructions

  1. 1 In a pot, add the pork cubes and water. Bring to a boil over medium heat.
  2. 2 Skim off any foam that forms on the surface.
  3. 3 Add the turmeric powder, black pepper powder, and salt to the pot. Stir well.
  4. 4 Reduce the heat to low, cover, and let it simmer for about 20 minutes.
  5. 5 Add the chopped mustard greens, sliced onion, minced garlic, and ginger to the pot.
  6. 6 Stir everything together and continue to simmer for another 15-20 minutes until the pork is tender and the greens are cooked.
  7. 7 Adjust seasoning if necessary and serve hot.

Tips

For a more authentic flavor, use locally sourced mustard greens and fresh pork.