A pungent curry made with kinema, Nepal's traditional fermented soybean product similar to Japanese natto. The fermented beans create a rich umami-laden dish popular in eastern Nepal's Limbu and Rai communities.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Heat mustard oil in a pot and add cumin seeds. Let them splutter.
-
2
Add chopped onion and cook until softened, about four minutes.
-
3
Add tomatoes and green chilies, cook until tomatoes break down into a sauce, about five minutes.
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4
Add kinema and turmeric, stir well. Add half a cup of water and simmer for ten minutes.
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5
Season with salt, garnish with cilantro, and serve hot with steamed rice.
Did You Know?
Kinema fermentation uses banana leaves and fern fronds as natural bacterial starters, and the process was developed independently from Japanese natto despite producing a remarkably similar product.
Chef's Notes
Equipment Tips
- medium pot
- wooden spoon
The Story Behind Kinema Curry
Kinema is a cornerstone of eastern Nepali cuisine, particularly among the Limbu and Rai ethnic communities of the Himalayan foothills. The fermentation technique involves wrapping cooked soybeans in banana leaves or fern fronds and allowing beneficial Bacillus bacteria to develop over two to three days. This produces a sticky, pungent product rich in protein and umami. Kinema provided essential nutrition in regions where animal protein was seasonally scarce. The tradition parallels fermented soybean products found across Asia but developed independently in Nepal's eastern hills.
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