I want to have akhuni in my city Guwahati but I can't find it anywhere here in my city... I tasted it when I was been to Nagaland..i'am fan of it from that time.
For making stew ,curry n hot soup angami akhuni is best for smoke beef ,pork ,egg n brinjal sema akhuni is best n chutney both are good but i prefer angami one ..Angami akhuni is hard to make , take time to become expert, not everyone can make .
During our childhood in Mizoram rural villages, our elder ones often asked us what is similarity between Jesus and soyabean ? The answer is they raised after three days.😄
Let me give u a tip to avoid that mess on the lid. Soak it in cold water until it is completely soaked. Then, put it in pressure cooker n put water just below the level of akhuni n put it on the gas at medium flame. Just one whistle is enough for ur akhuni to be cooked.leave the pressure cooker to cool down,for some time. Finally, u will get a well cooked akhuni, without a mess on the lid n ur gas top😊
Yes similar with Korean also but their preparation is much healthier contain lots of good micro organism ,our naga style is not cos we dry with firewood smoke .
Axone toh otu nishi hei hobo lah..sai leh toh enika hei dike. Etiya toh otu v khai khai na axone toh adatt hoisey. Abunar laga toh v solid bainai na dakivo👌😌.. Amar savo bare ase..eni😏😁....
