Kosoi Bwtwi

Fermented bamboo shoot preparation — fermented bamboo shoots (kosoi muya; strips of bamboo shoot fermented in water in sealed containers for several days to weeks, developing a sharp, sour, pungent flavour) rinsed and cooked with shallots, green chilli, garlic, turmeric, and sometimes a small amount of pork fat or berma until the sharp fermented edge mellows slightly but the characteristic sour-pungent flavour remains. The fermented bamboo shoot is the definitive flavour of Northeast Indian cooking; its smell is intensely pungent when raw and becomes a complex, savoury-sour note when cooked. The kosoi bwtwi is the pickled-sour counterpart to the fresh muya preparations. Eaten as a side with rice; also used as the souring agent in chakhwi and other stews. Considered one of the most distinctly Tripuri flavours — its taste is non-negotiable for those who grew up with it and challenging for those who did not.