Pike and Pila recipe | Local cuisine of Apatani Tribe | Ziro, Arunachal Pradesh | Konya Bullo

Have you watched the video?? Isn't it look delicious?? 😋
Pike and Pila are local cuisines of the Apatani tribe. People called it pike-pila, but pike and pila are both different dishes and have different methods.
While pike-pila can be of different types depending on the availability of ingredients and personal preferences.
The two keys ingredients which is very much necessary to give the dish the flavor and texture that it is loved and famous for are:
👉Hulyi, which is the aged pork fat, smoked dried for over a long period, from 6 months to a year and even older. The older, the better for pike. It is not like any other smoked pork, it has its own distinct taste and fragrance. Its significance is not limited to food but has cultural and economic significance too.
👉Next is the pila, from which the dish gets its name. It's a type of alkaline liquid, similar to soda, which is also used in different parts of the northeastern states such as Mizoram and Assam.
The rest of the ingredients can be used as per the choices. Most common type of pike-pila to came across will be bamboo-shoot , smoked-dried beef meat or skin, salyo (champaka flower), beef innards pikeys, etc.
Preparation involves boiling the chosen ingredients in a pot along with the hulyi, salt and lots of cruched chillies (dried or fresh). When everything is cooked well or softened, only then the final item is added, the pila. It helps in giving the authentic flavor and texture to the dish. After adding the pilla, cook it for 5-10 minutes in low flame and the pike-pila is ready to be served.
Thanks for watching 🥰
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