A cuisine shared by the Bengali and Tripuri communities, with the fermented dried fish berma and plenty of bamboo shoot.
History
The Kokborok-speaking Tripuri people cook with minimal oil and spice. Mui borok is the name for the tribal cuisine; berma gives it its pungent flavour.
Ingredients
- Rice
- Berma (fermented dry fish)
- Bamboo shoot
- Pork
- Chilli
- Local herbs
How it's made
- Roast or steam fish in leaves
- Add fermented fish paste to curries
- Boil greens and bamboo shoot with spices
- Serve with sticky rice
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
how to enjoy it
Serve & enjoy
Often served with chutney of roasted chilli.
Ratings & notes
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