Samathu
An authentic non-vegetarian recipe from Nagaland, India
Cook Time
50 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
500g Pork, cut into medium pieces
200g Taro leaves (or spinach as substitute)
150g Bamboo shoots, sliced
2piece Dried bhut jolokia (ghost pepper)
6piece Garlic cloves
20g Ginger
150g Onions, sliced
30g Fermented soybean (axone/akhuni)
3g Turmeric powder
10g Salt
400ml Water
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the pork pieces thoroughly. In a heavy pot, add pork without oil and cook on medium heat for 5 minutes, stirring, until the pork starts to render its fat.
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Add sliced onions and cook for 5 minutes until softened.
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Pound garlic and ginger together into a rough paste. Add to the pork and cook for 2 minutes.
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Add turmeric powder and stir well to coat the pork.
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Add the fermented soybean (axone/akhuni) and mix thoroughly. Cook for 2 minutes — the axone will release a strong, pungent aroma which mellows as it cooks.
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Add water and bring to a boil. Add dried ghost peppers (whole or crushed, depending on desired heat level).
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Add bamboo shoots and stir. Reduce heat to low, cover, and simmer for 25–30 minutes until the pork is tender.
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Add taro leaves (or spinach) and stir them into the stew. Cook for another 5–8 minutes until the greens are wilted and tender.
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Taste and adjust salt. The samathu should be a thick, hearty stew with a deep, smoky, and slightly sour flavour from the axone and bamboo shoots.
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Serve hot with steamed rice.
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Chef's Tips
Axone (fermented soybean) is the soul of Naga cooking; its pungent, umami-rich flavour is what makes samathu distinctly Naga. Do not skip it.
Ghost peppers (bhut jolokia) are extremely hot; use 1 whole pepper for moderate heat or add more to taste. Remove before serving if you prefer less heat.
Bamboo shoots add a characteristic sour note; if using canned bamboo shoots, rinse them well to remove the brine.
Samathu is a traditional Naga stew cooked during community gatherings and festivals; it is always served with plain steamed rice.
About This Dish
Samathu is a traditional non-vegetarian dish from Nagaland, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Axone (fermented soybean) is the soul of Naga cooking; its pungent, umami-rich flavour is what makes samathu distinctly Naga. Do not skip it. - Ghost peppers (bhut jolokia) are extremely hot; use 1 whole pepper for moderate heat or add more to taste. Remove before serving if you prefer less heat. - Bamboo shoots add a characteristic sour note; if using canned bamboo shoots, rinse them well to remove the brine. - Samathu is a traditional Naga stew cooked during community gatherings and festivals; it is always served with plain steamed rice.
Category
Non-Vegetarian
Cook Time
50 mins
Servings
4 servings
Difficulty
Medium