Pehak
Veg
Vegan
Fermented soybean paste from Arunachal — similar to akhuni but with a milder, earthy tang, used as a condiment or added to curries for umami depth.
Cuisines
Sikkimese
Arunachali
Naga
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 200 grams | fermented soybeans (axone or kinema) |
| 1 tablespoon | mustard oil |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 pieces | green chilies, chopped |
| 1 pinch | turmeric powder |
| — | salt to taste |
| 1 cup | water |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add chopped onions and sauté until translucent.
- 3 Stir in minced garlic and ginger, cooking until fragrant.
- 4 Add chopped green chilies and sauté for another minute.
- 5 Mix in the fermented soybeans and stir well.
- 6 Sprinkle turmeric powder and salt to taste, then mix thoroughly.
- 7 Pour in water and bring the mixture to a simmer.
- 8 Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the water is absorbed and the flavors meld together.
- 9 Adjust seasoning if necessary and serve hot.
Tips
For a smokier flavor, roast the fermented soybeans lightly before cooking.