Traditional Cuisine of My Home

 There have been multiple entries regarding the unique cuisines of the North-Eastern states of India, many of them being recognised to be an ultimate form of superfoods that relinquish the traditional status of such renowned states. Various delicacies have been established by them and as a resident who resides or belongs to one of those states, I’m here to talk about one of those most common dishes of the state of Assam, which is available throughout all the seasons of the year, especially during the harvest season. 

The name of the dish varies as I’m about to talk about the technique which creates few of the most iconic meals. This technique is called “Sunga”. The food, let’s take chicken as an example for this dish, is boiled first in a pressure cooker. And then as we see that it is now soft, but not yet cooked enough, we prepare with the following ingredients:

1. Bamboo stem; 2. Banana Leaf; 3. Chicken; 4. Spices.

We take a segment of the bamboo stem, clear the insides and then cover it with banana leaves, so that the food is not damaged or overcooked. Then push the meat in the bamboo stem, all marinated with the spices, and pour a bit of water to let it be moist and cook properly. And then we enclose the bamboo stem with the banana leaves and a rope to tie it up so that it doesn’t spill. After this, we keep the bamboo stem near the fire and let it slowly cook, and the tied up banana leaves ensures the complete process for the cooking of the dish and after some time, we can serve the food and it tastes absolutely amazing and filled with deliciousness, and oozing with flavour. 

There are multiple dishes made with this method, the most known one is the one with pork, called Pork Sunga. It is easily one of the best dishes I’ve ever tasted and would recommend to everyone in the whole world. It’s a delicacy that is to be enjoyed with all the love you can feel while you devour that delicious meal.

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