Budeti

Budeti refers to a traditional Nepalese dish made from fermented soybeans. It is a protein-rich food with a pungent aroma and a distinct flavor. The fermentation process, typically involving heating and wrapping soybeans in leaves, breaks down complex proteins, making them easier to digest and developing unique taste profiles. Budeti is commonly consumed in the hilly regions of Nepal, particularly among the Rai and Limbu communities.

The preparation of budeti is a meticulous process that can take several weeks. Fresh soybeans are boiled, then mashed and mixed with a starter culture, often containing previous batches of fermented soybeans or specific microorganisms. This mixture is then tightly packed into bamboo tubes or wrapped in leaves and left to ferment in a warm, dark place. The duration of fermentation influences the intensity of its flavor and aroma.

Budeti can be prepared in various ways. It is often fried with spices, onions, and tomatoes to create a savory curry. It can also be mixed with rice, vegetables, or meat to add a unique umami flavor. Despite its strong smell, which can be off-putting to newcomers, budeti is highly valued for its nutritional benefits and its role in traditional Nepalese cuisine and culture. It is considered a delicacy and a source of essential nutrients in areas where other protein sources may be scarce.