we of the north east indian tribes have a reputation for being a rather carnivorous bunch, and fairly so. we love our meat, though not all of us eat dog. what a lot of people don’t know is that we also love our vegetables. heh. maybe we just love food.
zo cooking is rather anarchic, like most home cooking is. the difference, i guess, is that we don’t have an ‘official’ or ‘best’ version, unlike the delicately crafted spices-herbs recipes of the indian mainland. skill and experience count, though, as they do in *all cooking. most zo food is boiled–i know of three different words for boiled food, depending on how it is done. this particular recipe is what mum used to make, and is vegetarian, also oil, dairy and (i’d imagine) gluten free.
ingredients:
stalks+leaves of one cauliflower, chopped (add a few florets if you’d like)
1 large potato, diced
1 handful sliced beans (frozen beans work *fine)
1 large chili, sliced (i use red medium chilies with seeds in)
1 teaspoon(ish) cooking soda
1 teaspoon(ish) salt, or to taste
1 litre(ish) water
1 handful rice
method:
bring the water to boil in a pot, then add the salt and cooking soda. once the frothing has reduced, add the cauliflower stalks and the potatoes. stir. add chili and beans. stir. add rice. stir. bring to a boil, then reduce heat to a simmer. let the pot boil open, stirring it every few minutes. the dish is done when the rice has absorbed the water, about 15 minutes.
this is traditionally eaten hot with a rice meal and other dishes, but we prefer (dee and i) to eat it as a meal in itself, and i particularly love it cold. expect to taste a bit of the soda, and some heat depending on how much chili you use. it has what i think of as a very ‘green’ taste–mild, but a nice rounded flavour from all the mixed veges. the remaining liquid is to be eaten as well. those of you used to spice-heavy indian cooking may find it quite bland. makes a great meal for chilly nights, or out in the open when you can’t be bothered with a complicated meal.
i’d love to hear the experiences of those of you who try this, and would be glad to hear of any improvements/variations you know about! even better, maybe swap bai recipes?
UPDATE: here’s an interesting piece on mizo food by daydreambeliever chhangte
it could work without the rice too, may be with one more potato.
i rather like the rice. and you always made it with rice no?
Kia ora feddabonn,
This reads as to be a very fine recipe for mountain travel as well. Nothing quite like some nice fresh food after a long day, though the calli portion and a few potatoes and a few beans might be a bit of extra weight, worth the effort. I will try this, I love soup type food with a nice broth. I will be curious to find what spices I might want to add, but will stick to your recipe to start. The only way. Peaceful New Year to you and yours. Kia kaha.
Rangimarie,
Robb
kia ora robb! to be honest, you were on my mind when i put this up! i'd be glad to hear the results of your trial…and what spices you add. a great year to you, your whanau and friends.
Very interesting this. I've always tended to think of our food as just, you know, stuff put together in a pot but hey, you've put it all down very neatly and delectably in a recipe with a lovely picture.
lol thanks calli. trying bekang-bawkbawn next!
Improvement? Why? But if you must, chuck in the sa. Lots.
i can't imagine meat in this one. really i can't lol.
Funny you should post this, cos' coincidentally, some days back, our local vegetable vendor was about to trash a huge amount of cauliflower stalks which they had removed from the 'edible' part. Apparently Marathis don't know what to make of them. So my roomie came back with a bag full of them.. for free. And we survived on the Bai for a good 2 weeks. Now all we need is some SA-UM to add to the taste.. hehe..
BTW, Happy Belated New Year!
lol nice. i *do wish i had learnt how to make sa-um. ah well.
if you ever figure out the english garden name of Bah-khor, pass on here. Saw in China, Laos and Vietnam and I so miss it. Would love to grow some. Nice recipie there and I do the same here to broccoli stalks
heh heh. will shall do. i'm really keen to find its name too. can you get me the chinese name for it? wonder if asian stores might have it or know where to get it.