VEG

Bamboo Shoot Chunks, a taste of tradition. These tangy and flavorful shoots are a staple in Naga cuisine for generations. The natural fermentation in its own extract, unlocks the unique umami depth, with a hint of sourness adding a vibrant dimension to your cooking.

Product Specifications

SELLER : Kheti Culture

BRAND: Kheti Culture

CONTENT : Bamboo Shoot Chunks

TASTE: Tangy

TEXTURE: Soft and Whiteish

WEIGHT : 500gm

LOCAL WORD: Bastenga

USE: It is used as a condiment for cooking pork, fish, smoked meat etc by the Nagas

ORIGIN : Nagaland, India

FERMENTATION PROCESS: 

• Fresh bamboo shoots are peeled, sliced or shredded.

• The pieces are then washed thoroughly to remove bitterness.

• They're packed tightly into airtight bamboo containers, clay pots, or plastic jars.

• No salt or water is usually added.

• It's left to ferment naturally for a few weeks or months.

• The result is a tangy, sour bamboo shoot with a strong aroma.

       This is the most common method and is widely used in cooking pork, fish, or dry meat dishes.

Potato Chutney with Fermented Bamboo Shoot

Ingredients

Potato 

Dried king chilli  

Fermented fish  

Oil

Ginger 

Salt

Fermented bamboo shoots

Water

Instruction

1. Prepare the Potatoes: Peel and cut the potatoes into large chunks.

2. Shred Bamboo Shoot: Take the fermented bamboo shoot and shred it finely.

3. Prepare Dried King Chili: Set aside a few dried king chilies.

4. Cook the Fermented Fish: Pour oil into a pan, add the fermented fish, and fry until it melts and becomes aromatic.

5. Flavor the Potatoes: Sprinkle chili powder over the potato chunks. Pour the hot oil and melted fermented fish mixture over the potatoes.

6. Boil the Potatoes: Add hot water to the pan with the potatoes and bring it to a boil. Let it cook until the potatoes start to soften, then add salt to taste.

7. Add Ginger:  Grind ginger and add it to the potatoes. Let it simmer briefly to blend the flavors.

8. Simmer and Mash: Lower the heat and cook for about 30 minutes, until the potatoes are soft and most of the water has evaporated, leaving a thick consistency. Once the potatoes are soft and the mixture is almost dry, mash everything together until well combined.

Serve hot and enjoy!