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Manipuri cuisine is known for its unique flavours and use of fresh, local ingredients; one such ingredient is Nakuppi, a type of wild chive that plays a crucial role in Meitei cuisine. Nakuppi belongs to the Allium family, which includes onions, garlic, and chives. The plant has long, flat, green leaves resembling grass, producing white flowers. The entire plant is edible, with the leaves, stems, and bulbs used in various dishes. Nakuppi has a strong, pungent aroma similar to garlic, but with a milder, more herbaceous flavor.
Most Meitei homes in Manipuri village shave a small patch of space outside, where nakuppi is grown. Also known as garlic chives, Nakuppi is a perennial herb native to Southeast Asia, and it has been an integral part of Manipuri cuisine for generations.
In Manipuri culture, Nakuppi is more than just an ingredient; the herb is often grown in kitchen gardens or foraged from the wild, making it a sustainable and accessible ingredient for many households. Its use in traditional dishes reflects the Manipuri people’s emphasis on fresh, locally sourced food.
Chef Paroma Sinha fondly recalls her family recipes which used nakuppi to make an ‘eromba’ which is boiled vegetables and fermented fish mashed together along with chillies. Adding Nakuppi to Eromba enhances the dish’s flavour and adds a fresh, herbal note; in fact, sun-dried nakuppi too can be used to play up the dish’s smokiness.
“Nakuppi was such a staple for us when I was growing up in Imphal, we didn’t really realise it wasn’t as widely available in other parts of the country and needed specific climate conditions. We used this chive for everything, to make mixed saag, in fritters or in Morok metpa, which was a paste that was used as a condiment and was made with dry red chillies, coriander, onions and roasted or sun-dried nakuppi,” Sinha shares.
It’s worth mentioning that Nakuppi is not only a culinary delight but also a powerhouse of nutrients. It is rich in vitamins A and C, essential for maintaining healthy skin, vision, and immune function. Additionally, Nakuppi contains antioxidants that help protect the body from oxidative stress and inflammation. In traditional medicine, Nakuppi is believed to have several health benefits, including improving digestion, reducing blood pressure, and boosting the immune system.
“Most Manipuri delicacies are made with seasonal produce and they tend to feature greens that are sources of essential nutrients and also boost gut health. Nakuppi is quite key in reducing inflammation so you will spot it in different kinds of local Manipuri recipes,” adds Sinha.
Nakuppi is a key ingredient in many Manipuri dishes, particularly those featuring fermented fish, known locally as Ngari. The combination of Nakuppi's mild, garlicky flavour with the robust, umami taste of fermented fish creates a dish that is both aromatic and deeply satisfying.
In dishes like Eromba or Ametpa, Nakuppi is finely chopped and sautéed with onions, garlic, and green chillies. The sautéed Nakuppi is then combined with mashed vegetables or potatoes and fermented fish, like Ngari. The Nakuppi not only enhances the dish's aroma but also balances the strong flavor of the fermented fish, adding a fresh, herbal note.
Another popular preparation is Hawaijar Nakuppi, where Nakuppi is stir-fried with fermented soybeans (Hawaijar) and Ngari. The resulting dish is savoury, spicy, and rich, with Nakuppi providing a subtle yet distinct flavour that ties all the ingredients together.
