I want to have akhuni in my city Guwahati but I can't find it anywhere here in my city... I tasted it when I was been to Nagaland..i'am fan of it from that time.
During our childhood in Mizoram rural villages, our elder ones often asked us what is similarity between Jesus and soyabean ? The answer is they raised after three days.😄
For making stew ,curry n hot soup angami akhuni is best for smoke beef ,pork ,egg n brinjal sema akhuni is best n chutney both are good but i prefer angami one ..Angami akhuni is hard to make , take time to become expert, not everyone can make .
Let me give u a tip to avoid that mess on the lid. Soak it in cold water until it is completely soaked. Then, put it in pressure cooker n put water just below the level of akhuni n put it on the gas at medium flame. Just one whistle is enough for ur akhuni to be cooked.leave the pressure cooker to cool down,for some time. Finally, u will get a well cooked akhuni, without a mess on the lid n ur gas top😊
Yes similar with Korean also but their preparation is much healthier contain lots of good micro organism ,our naga style is not cos we dry with firewood smoke .
Axone toh otu nishi hei hobo lah..sai leh toh enika hei dike. Etiya toh otu v khai khai na axone toh adatt hoisey. Abunar laga toh v solid bainai na dakivo👌😌.. Amar savo bare ase..eni😏😁....
Great to learn .. Thanks a lot
I want to have akhuni in my city Guwahati but I can't find it anywhere here in my city... I tasted it when I was been to Nagaland..i'am fan of it from that time.
Readily available in Shillong's street markets- the food market. May be you can get it from there.
How does the Akhuni taste - is it just tangy?
It's look so tasty and delicious...👍👍👍👍👍
What will happen if we wash the soyabean after fermentation mam
During our childhood in Mizoram rural villages, our elder ones often asked us what is similarity between Jesus and soyabean ? The answer is they raised after three days.😄
For making stew ,curry n hot soup angami akhuni is best for smoke beef ,pork ,egg n brinjal sema akhuni is best n chutney both are good but i prefer angami one ..Angami akhuni is hard to make , take time to become expert, not everyone can make .
Let me give u a tip to avoid that mess on the lid.
Soak it in cold water until it is completely soaked. Then, put it in pressure cooker n put water just below the level of akhuni n put it on the gas at medium flame. Just one whistle is enough for ur akhuni to be cooked.leave the pressure cooker to cool down,for some time. Finally, u will get a well cooked akhuni, without a mess on the lid n ur gas top😊
Thank you sis. I'll try your way next time
Can we have it right after without drying it?
Of couse
Wow
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Thank you!!
Looking for this process of fermentation thankyou
My pleasure
Hot or cold water?
Cold
This is similar to natto in japan…
Yes similar with Korean also but their preparation is much healthier contain lots of good micro organism ,our naga style is not cos we dry with firewood smoke .
Mittha ase hoileivi taste nai axone toh😏
But i do eat sometimes😆👌..
Oooooh, how I want to taste it🤤 👍👍👍
Axone toh otu nishi hei hobo lah..sai leh toh enika hei dike. Etiya toh otu v khai khai na axone toh adatt hoisey.
Abunar laga toh v solid bainai na dakivo👌😌..
Amar savo bare ase..eni😏😁....
Jungrara ako 😁
Ajung sent me some😃
Send me your address😁