Kinema
Kinema is a traditional fermented soybean food native to the Kirat community (chiefly Limbu and Rai) of Eastern Nepal and the surrounding Himalayan regions. It is known for its sticky, slimy texture and a pungent, ammoniacal aroma often compared to Japanese natto. The name is derived from the Limbu word Kinambaa, where ‘ki’ means fermentation and ‘nambaa’ means flavor.
Kinema is considered a “functional food” and a vital protein source in rural Himalayan diets.
It is believed to have originated in Eastern Nepal as far back as 600 BC – 100 AD during the Kirat dynasty. Some historians suggest the fermentation technique may have been brought by people migrating from South China’s Yunnan region.
30min
Easy
Not spicy
Ingredients
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Directions
Wash the soybeans thoroughly.
Soak them in water for at least 8 hours.
Drain them and put them in a saucepan.
Cover them with water and let them cook for at least 1 hour or until tender.
Set them aside and let them cool to room temperature.
Lightly crush the soybeans.
Place the soybeans in a container and cover it. Let them ferment for 1 to 2 days.
Chop the onions, tomatoes and green chilies.
Heat the mustard oil in a pan.
When everything is hot, add the onions, the small green chilies, the ginger paste and the garlic paste. Mix well.
When the onions are translucent, add the fermented soybeans, the tomatoes, a little water, the turmeric powder and the salt. Mix well. Simmer over low heat for about 10 minutes.
Garnish with coriander leaves.
Ready. Enjoy it with rice or as an accompaniment to a curry.
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