Manipuri cuisine, hailing from the northeastern state of Manipur in India, is a culinary delight that reflects the rich cultural heritage and diverse influences of the region. Nestled amidst the verdant hills and valleys, Manipuri cuisine incorporates a wide variety of flavours, ingredients, and cooking techniques, making it a unique and intriguing part of Indian gastronomy.
The cuisine of Manipur draws influences from its geographical location, as it shares borders with Myanmar (formerly Burma) on its east, south, and west sides. This proximity has resulted in a significant influence of Burmese, Chinese, and Southeast Asian culinary traditions on Manipuri cooking. Furthermore, the state's history and its close association with neighbouring countries like Myanmar and Bangladesh have also contributed to the evolution of Manipuri cuisine.
One notable aspect of Manipuri cuisine is its emphasis on fresh, local ingredients. The region's fertile lands and abundant water resources provide an abundance of fresh vegetables, herbs, and fruits. Staple ingredients include rice, fish, leafy greens, bamboo shoots, and various aromatic herbs and spices. Manipuri dishes are often characterised by their vibrant colours, use of fermented ingredients, and a balance of flavours that ranges from spicy to tangy, sweet to sour.
Kangsoi soup, a popular Manipuri dish, perfectly exemplifies the essence of Manipuri cuisine. Kangshoi, which means "mixed vegetables" in Manipuri, is a hearty and nutritious soup made with a medley of locally available vegetables, herbs, and spices. The soup is known for its simplicity and versatility, as it can be prepared with different combinations of vegetables based on seasonal availability. Traditionally made without any oil, it emphasises the use of clean flavours and nutritious vegetables for a healthy and hearty meal.
Here's a traditional recipe for Kangshoi soup:
Ingredients:
- 1 big potato, cubed
- 1 small onion, thinly sliced
- 1 medium tomato, thinly sliced
- 100 grams of spinach (or any leafy vegetable)
- 1-inch piece of ginger, ground
- 4 cloves of garlic, ground
- 3 green chilies, thinly sliced
- 4 to 5 pieces of dried meat (4 or 5 inches) or dried fish
- 1 tablespoon of mustard or cooking oil
- Salt, to taste
Method:
- Begin by preparing the ingredients. Chop the potato into cubes, thinly slice the onion, tomato, and green chilies. Grind the ginger and garlic.
- In a pot, add the cubed potatoes, sliced onions, green chilies, dried meat or dried fish, and sliced tomatoes.
- Pour water into the pot, filling it about 2/3 of the level of the ingredients.
- Add salt and mustard or cooking oil to the pot. If you are using dried fish, make sure to fry it first before adding it to the pot.
- Place the pot on the stove and let it boil. Allow it to cook for about 10 minutes.
- After 10 minutes, add the ground ginger and garlic to the pot. Stir well.
- Continue cooking for an additional 5 minutes and check if the potatoes are cooked. If they are soft, you can mash them slightly.
- Now, it's time to add the spinach or any leafy vegetable of your choice to the soup.
- Let the soup boil for another 2-3 minutes, ensuring that the spinach wilts and cooks.
Your delicious Kangshoi soup is now ready to be enjoyed!