Etymology of Kinema
The word Kinema might have originated from the Limbu (one of the major castes of the Nepalis) dialect "Kinambaa", Ki meaning fermented, nambaa means flavour.
Processing of Kinema
Yellow coated seeds of local cultivars of soybeans are soaked in spring water overnight and cooked by boiling until they can be pressed easily. Excess water is drained off and seeds are cracked lightly by a wooden pestle in a wooden mortar to split. Grits are placed in a bamboo basket lined with locally grown fresh fern covered with a jute-bag and left to ferment naturally at ambient temperatures (25-40 degree Centigrade) for 2-3 days above earthen-oven kitchen. Instead of fern leaves, banana leaves are also used as wrapping materials. The rest of the method remains the same. Completion of fermentation is indicated by the appearance of a white viscous mass and typical kinema flavour with slight ammoniacal odour.
Shelf life of fresh kinema is 2-3 days during summer and a maximum of 1 week in winter without refrigeration. Sun-dried kinema is stored for several months at room temperature.
Ingredients for Kinema Curry:
Method for Kinema Curry:
1. Heat oil and add chopped onions and fry till it becomes tender.
2. Add tomatoes and turmeric powder and fry for 2 min.
3. Then add Kinema and when it is fried, add salt, sliced green chillies and fry for 3-5 min.
4. A little water is poured to make a thick curry, and cook for 5-7 min.
5. Kinema curry is ready for serve hot with steamed rice.
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Cuisine of Sikkim
Indian Regional Cuisines
People of Sikkim
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