|Source||Henry Solly Sangma (http://thegaroblog.blogspot.in/2015/04/kapa-new-global-dish.html?m=1)|
If you are longing to eat something different, new and spicy that tastes great, I have just the right dishes for you. I have given all these dishes to my friends from almost all the places and much different cultures to try. Though most of them acknowledge that the food is very different and simple, all of them liked the dishes in their first try and go back home learning to cook them. In this post, I am giving one of those dishes for you to try which you may like. It is called ‘Kapa’ in our Garo tribal language, which is really unique, simple and global that just needs exposure for people to try. Now, if you want to give it a try, here is how it is cooked to serve 4 to 5 people.
Actually, the dish is a boil, but has a twist of spice and sodium bicarbonate. Instead of sodium bicarbonate, the tribes use an ingredient called ‘Kalchi’, made of bamboo or banana shoot or some locally available plants. However, for urban dwellers sodium bicarbonate is just fine. It is best eaten with rice, but also good with others as well, depending upon your pallets. Overall, the dish is very simple, quick to cook, goes well with any meat and surprisingly taste very different with uniqueness at its best. I strongly recommend KAPA to any non vegetarian and see how it goes.
- Cut the meat into reasonable pieces for the spices to penetrate.
- If you are cooking Pork or Beef, boiled it in a little water till the water gets soaked properly.
- Chop the onion as small as possible.
- Slit the chillies into two pieces.
- Grind the ginger into a reasonable paste.
- Put all the ingredients over the meat altogether, including sodium bicarbonate and salt (do not mix).
- Once the meat and all the ingredients appear to be dry, stir it and pour 1-2 cups of water.
- Try to cover it as much as possible so that the meat gets tender faster.
- Cook in a low to medium flame for another 2-3 minutes and put some water over it. Now, you can stir it as required till it is cooked, preferable in every 2-3 minutes (try to keep it little dry and little thick).