Category: Dimasa cuisine

Lasia Spinosa 0

Lasia Spinosa

  During the rainy season, one of the delights of buying vegetables is that many are sourced from the wild. Foraging is still a way of life for many in our region. Whenever we...

Mugongre/Blumea balsamifera 0

Mugongre/Blumea balsamifera

One species of blumea that I grow is the Blumea balsamifera. Known as mugongre in my mother tongue, its leaves are mainly used for making our wickedly pungent shaphinyaba/chutney. The leaves have a fresh...

Miya Mikhri (Fermented Bamboo Shoots) with Pumpkin and Sponge Gourd 0

Miya Mikhri (Fermented Bamboo Shoots) with Pumpkin and Sponge Gourd

Bamboo shoot curry/Miya mikhri cooked in chicken stock with pumpkin and ridge gourd The other day I was watching my favourite food show on Fox Traveller. It happened to be the one on Lao...