akhuni

Akhuni is a fermented soybean product that is a staple ingredient in Naga cuisine, particularly among the Angami, Chakhesang, and other Naga tribes of Northeast India. It is also found in some areas of Myanmar and Bangladesh. The fermentation process involves boiling soybeans, wrapping them in leaves (often banana or plantain leaves), and allowing them to ferment for several days or weeks. This process gives akhuni a strong, pungent aroma and a unique umami flavor, which is often described as cheesy or earthy.

Akhuni is typically prepared by drying the fermented paste. It can be consumed in various ways. It is often used as a flavoring agent in stews and curries, adding depth and complexity to dishes. Common preparations include akhuni with pork, bamboo shoots, or local greens. It can also be fried or mashed into a paste to be eaten with rice. The strong flavor of akhuni is an acquired taste for those unfamiliar with it, but it is highly valued for its nutritional benefits, being a good source of protein and other nutrients. The fermentation process also makes the soybeans more digestible and preserves them for longer periods.