Akhuni facts for kids
.jpg)
Naga Smoked Pork with Axone
|
|
| Type | Fermented soyabeans |
|---|---|
| Place of origin | India |
| Region or state | Nagaland, India |
| Main ingredients | Soyabeans |
Akhuni (also called axone) is a special food from Nagaland, India. It's made from soybeans that have been fermented, which means they've been left to change naturally over time. This gives them a unique taste and smell. Akhuni is a very popular ingredient in Naga cuisine, especially in the North Eastern part of India.
What Does Axone Mean?
The name Axone comes from the Sümi language. It's a mix of two words: Axo and ne. Axo means "aroma" or "smell," and ne means "deep" or "strong." So, Axone literally means "deep smell" or "strong smell." This name perfectly describes its unique aroma!
How is Axone Made and Used?
People from all tribes in Nagaland make Axone all year round. The Sümi Nagas are especially known for it. Soybeans grow well in the Naga hills because they like rain and high places (around 1,500 meters up). Soybeans are also full of protein, which is important for a healthy diet.
Here's how Axone is usually made:
- First, fresh soybeans are washed in clean water.
- Then, they are boiled until they are soft but still whole.
- The extra water is drained away.
- The soybeans are put into a pot. They are left in the sun or near a fire to ferment.
- This fermentation takes about three to four days in summer. In winter, it can take around one week.
People know Axone is ready when it "smells right." After fermenting, the soybeans are mashed in a wooden tool called a pestle. They are crushed, but not completely smooth, a bit like how you would crush garlic.
A handful of the mashed soybeans is then placed on a banana leaf. The leaf is folded to make a small package. These packages can be sold or stored near a fire. You can use them right away, or keep them for a few weeks. The longer they are kept, the darker their color becomes.
The fermentation process gives Axone a special "umami" taste. Umami is a savory taste, often described as meaty or brothy. Axone is used in many different dishes. For example, it's great with fire-smoked pork. It's also used in a dish called nula, which is snails cooked with Axone.
Axone in Movies
In 2019, a movie called Axone was released. It was made in Hindi and English. The film is about a group of friends who are trying to cook an Axone dish for a wedding in Delhi. Their neighbors don't want them to cook it because of its strong smell!
Similar Foods
Axone is similar to other fermented soybean dishes found in different parts of Asia:
- Nattō from Japan
- Piak from Arunachal Pradesh, India
- Kinema from Nepal
- Tungrymbai from Meghalaya, India
- Hawaijaar from Manipur, India
- Bekang um from Mizoram, India
