Smoked meat of Arunachal Pradesh is traditionally prepared by smoking meat in a wrapper of banana leaf. But before going to the preparation of this dish, lets know some facts about Arunachal Pradesh. India's one of the beautiful state of North-East region is Arunachal Pradesh. This is the state where first ray of Sun falls in India. It is a state of serene beauty and one of the most coveted place of tourists. Its tradition and culture are the main attraction of Indian tourism. Different dishes of food forms an essential part of the culture of North East India. And that is true for Arunachal Pradesh also. Arunachal Pradesh is a state of different tribes like Apatani, Nyishi, Khampti, Mishmi etc. This state has a varieties of foods and one thing you should know about Arunachal Pradesh food is that it differs from tribe to tribe.
Smoked meat is one typical dish from Arunachal Pradesh which the native tribes of the area like very much and is made using traditional smoking methods. Here is a recipe of Traditional smoked meat of Arunachal Pradesh:
If you like food of North-Eastern states of India, here is some recipe for you:
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- Baanhgajor Lagot Kukura Recipe | Chicken with Bamboo Shoot Curry in Assamese Style
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Ingredients of Smoked Meat :
- 1 kg of meat (you may take pork, beef, or venison according to your choice)
- Ground black pepper to taste
- Ginger-garlic paste (2 tablespoons)
- Bamboo shoots (Though optional, but frequently used in Arunachal Pradesh)
- Banana leaves (for wrapping)
- Salt to taste
- Firewood or charcoal for smoking
Instructions of Making Smoked Meat:
Marination of Meat:
1. Cut the meat into medium-sized pieces after cleaning it well. and chop it into medium-sized pieces for preparation. You may use any type of meat, although traditionally, pig is the most prevalent choice.
2. Place the meat pieces in a mixing dish for marination and season with salt, freshly ground black pepper, and ginger-garlic paste. Mix all the ingredients thoroughly so that meat is uniformly covered. You can also use bamboo shoots in the marinade if you’re using them. Now keep the meat in the refrigerator to be marinated for at least two hours though it is better if you can keep it over night night.
Preparation of the smoking setup:
1. According to traditional Arunachal Pradeshi cookery, firewood is used to smoke food in a contained space. You may recreate this arrangement if you have access to a grill or a conventional smoking device. Light the firewood or charcoal within your smoking device and let it burn until a consistent amount of smoke is produced.
Final Preparation of Smoked Meat Of Arunachal Pradesh:
1. Cut banana leaves into sizable squares (4- 5 pcs ) to wrap the marinated meat in. Now place some meat on each banana leaf square and fold the leaves to make a package. Take care that the meat is entirely encased.
2. By the time, hope the wood or charcoal has started to emit a continuous quantity of smoke. Now place the wrapped meat packages onto the grill or smoking appliance. Cover the device carefully to keep the smoke within it. Smoke the meat for two to three hours but the smoking duration may change depending on the thickness and type of meat you used. Keep your eyes on it and take care that the meat doesn’t burn.
3. After 2-3 hours, take one packet from the smoking device to see if it is finished. open the packet and check if the meat is cooked and tender. If it isn’t completely done, rewrap it and smoke again for a short while.
4. Take it out of the smoking pot when the smoked meat is ready to be served. Open the banana leaves package and remove the meat from it and place it on a serving plate. Smoked meat can be served as a main course or as a side dish with steamed rice.
Enjoy the traditional Arunachal Pradesh-style smoked meat!
Note: Barbeque grill or a smoking device, may be needed for the smoking procedure. But if you don't have any such device, you can try using a stovetop smoker or some other smoking techniques, but the flavor may differ.
Recipe Card
Cuisine: Arunachal Pradesh, Country: India, Course: Main Course/ Side Dish, Marination Time: 2 Hours, Prep Time: 2 Hours, Total Time: 4 Hours
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