It’s Wednesday so take a short break from the screen - dream about your next holiday and cook a nourishing meal for yourself. At The Beautiful Societies we love bringing new chefs into your home kitchen. Today, we’re bringing you a recipe and interview with Masterchef Finalist, Nambie Marak who is known for her boundary pushing culinary abilities and showcasing of tribal cuisine.
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Kamen Asimba (Tomato) Kangsoi is a traditional dish from Manipur, a state in northeastern India. This dish is a simple, rustic stew made with a variety of vegetables and can be made with fried fish, dry fish or even smoked fish, reflecting the unique culinary practices and ingredients native to the region.
Ingredients
100 grams of fish (any kind of fish works fine, dried, deep fried, smoked and even fermented, preferably smaller sized fish)
1 cup of sliced potatoes
1 cup of sliced carrots
1 cup of chopped green beans
1 cup of chopped mustard greens (or any leafy greens)
2-3 green chilies, slit
1 medium-sized onion, thinly sliced
3-4 garlic cloves, crushed
1-inch piece of ginger, julienned
2-3 tomatoes, chopped
Salt to taste
Fresh coriander leaves for garnish
Water
Method
Prepare the Fish: If you plan to use the dry fish, rinse the dry fish in water to remove excess salt and impurities. If the fish is too salty, you can soak it in warm water for about 10-15 minutes and then rinse. If you are using fresh fish, deep fry the fish in cooking oil and set it aside.
Cook the veg: In a large pot, add the chopped potatoes, carrots, and green beans. Add the sliced onions, garlic, ginger, and green chilies to the pot. Add the chopped tomatoes. Add salt to taste. Pour enough water to cover all the vegetables and bring it to a boil.
Add the Dry Fish: Once the vegetables start to boil, add the fish to the pot.
Simmer the Stew: Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, or until the vegetables are tender and the flavours are well combined. Stir occasionally.
Add the Greens: Add the chopped mustard greens (or any leafy greens) to the pot. Cook for an additional 5-7 minutes until the greens are tender but still vibrant.
Taste and adjust the seasoning if needed. Add more salt or water depending on your preference for the consistency of the stew.
Once the vegetables and greens are cooked and the flavours have melded together, turn off the heat. Garnish with fresh coriander leaves.
Serve the Kangsoi hot with steamed rice.
A 1st runner up in MasterChef India, Nambie Marak brings something new to the table: Tribal cuisine from India. She teaches us how to peel back the layers, appreciate the flavours and challenges the concept of Indian cooking.
Why I’m called the “the tribal chef”
I got the title "The Tribal Chef" during my participation in MasterChef India. I come from the Northeastern region of India, specifically from the remote tribal mountains of West Khasi Hills, Meghalaya. I belong to the Garo tribe, and my cooking is inspired by the rich tribal cuisine of my homeland.
This cuisine is vastly different from what is commonly perceived as Indian cooking and often lacks the recognition that mainstream Indian recipes enjoy. My goal is to democratise the cooking space, allowing more people to explore the diverse food culture of India's tribal regions.
What makes this cuisine different
What sets tribal cuisine apart for me is its uniqueness and depth. Unlike the mainstream Indian cuisine that is widely known, tribal cuisine offers a completely different palate and cooking techniques that have been passed down through generations. There is a misconception that tribal cuisine is unsophisticated but this couldn't be further from the truth. Our cooking is incredibly sophisticated, with a million brilliant ways of preparing and presenting food that are yet to be discovered by the general audience.
Why I’m launching my own food brand
I'm thrilled to announce that I am launching my own brand of packaged food products, which will highlight the unique produce and flavours of the Northeastern region of India. This line will allow people to experience the distinct taste of tribal cuisine from the comfort of their homes.
My advice to aspiring chefs
Stay true to your roots and embrace your heritage. Authenticity is a powerful tool, and there is incredible value in showcasing the distinct flavours and traditions of your background. Don't be afraid to challenge misconceptions and bring lesser-known cuisines to the forefront. If you think your friends or fam will love this, just forward this email and they can subscribe below:
