Think health, think local

The North East Slow Food and Agrobiodiversity Society (NESFAS) is working with a number of local communities to try and bring out local recipes by using indigenous ingredients. You will now get the chance to familiarise yourself with these ingredients which are highly nutritious. You will be able to prepare an exceptional meal on the very first try and bring to the table a dish that is healthy and delicious.

Smoked beef with wild edibles

Nutritional benefits of Jatira: The leaves and stems of the water celery are a good source of protein with vitamins A, B and C, iron, calcium, phosphorus and potassium. Also, the cooked white roots are a source of carbohydrates.
1kg of smoked beef
A bunch of Jalei
2 bunches of Jatira
Onion (4 medium)
Ginger (1 medium)
Garlic (half a clove)
3 bay leaves; pepper (to taste)
Salt (to taste); oil

Boil the smoked beef and keep it aside when it is tender. Grind the onion, garlic and ginger. Heat oil in a vessel and add the bay leaves. Add the onion, ginger and garlic paste and fry till it turns golden brown. Add the beef and leave it for two minutes. In the meantime, quickly chop the jatira and jalei. Add the chopped jatira to the beef and stir for another five minutes. Now, add the jalei and leave it for just a minute. Add salt and pepper to taste.

(Contributed by NESFAS)

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