Soibum Yendem Eronba

Eronba made with fermented bamboo shoots, taro, and other ingredients

Image: wikipedia

Main Dish

Healthy

Kanglei

Mashed

Pressure Cooker

Spicy

Soibum Yendem Eronba

Friday, November 17, 2023 By : Lukthel /

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Eronba made with fermented bamboo shoots, taro, and other ingredients

10 Ingredients
30 Mins
4 People

"Soibum Yendem Eromba" is a traditional Manipuri dish that combines Soibum (fermented bamboo shoot), Yendem (locally available greens), and Eromba (a spicy dish made with fermented fish and mashed vegetables). This culinary creation is a testament to the diverse and rich flavors found in Manipuri cuisine.

Soibum: Fermented bamboo shoot is a popular ingredient in Manipuri cuisine. The fermentation process adds a unique flavor profile to the bamboo shoot, creating a pungent and tangy taste that is beloved in various dishes.

Yendem: Yendem typically refers to local greens or leafy vegetables that are abundantly available in the region. These greens contribute freshness and a nutritional boost to the dish.

Eromba: Eromba, a spicy dish made with fermented fish and mashed vegetables. The fish used in Eromba is often 'ngari,' a fermented fish that is a staple in Manipuri cuisine.

Combining these elements, Soibum Yendem Eromba is a dish that showcases the culinary artistry of Manipur. The pungency of fermented bamboo shoot, the freshness of local greens, and the boldness of fermented fish create a harmonious medley of flavors. The dish is often enjoyed with steamed rice, forming a wholesome and satisfying meal.

In addition to its delightful taste, Soibum Yendem Eromba reflects the resourcefulness of Manipuri people in utilizing locally available ingredients and preserving food through fermentation, a practice deeply ingrained in the culinary traditions of the region.

Soibum Yendem Eronba

Preparation Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Servings
4 servings

Ingredients
10 ingredients

Directions
9 steps

Ingredients

Primary

	1 cup - Soibum: Fermented bamboo shoots
	2 - Yendem: Leaf petiole of fresh Alocasia indica
	5 - Red Chilli
	7-8 - Green Chilli
	10 - Ngari: Fermented fish
	2 medium size - Potatoes
	1 handful - Cilantro leaves
	1 medium size - Onion
	3 medium size - Taro
	1/2 cup - Green Beans

Directions

1
Soak soibum in water or cheng mahi, which is water after rinsing rice. It will help to lessen the sour taste of soibum. Keep it for 15-20 minutes.
2
Wash, peel and cut potatoes into large pieces. Peel the taros also and wash.
3
Wash and peel the outer skin of yendem. Cut them into 2" pieces.
4
Take out the soibum from water and squeeze all the water from the soibum. Pressure cook soibum, potatoes, dry red chilies, and taros and other vegetables for about 10 minutes.
5
Roast fermented fish over low heat until it's roasted but not burned. Ngari can be place inside the cooker or it can also be steamed, traditionally it can also be burn using a turmeric leaf.
6
In a large bowl, take out the soibum, yendem and other vegetables. In another bowl take the cooked red chillies and green chillies.
7
Mash the roasted or steamed ngari with the chillies, add salt and make a thick paste.
8
Put the paste into the larger bowl containing soibum and other vegetables. Add some water and mix with gravy.
9
Garnish with chopped onions, cilantro leaves.