Kinema

Fermentation (2 days ahead): Soak whole soybeans in water for 12 hours. Drain and boil in fresh water for 2–3 hours until very soft. Drain thoroughly and spread on a clean cloth to remove excess moisture.

Wrap the warm, cooked soybeans in banana leaves or place in a bamboo basket lined with leaves. Keep in a warm place (30–35°C) for 2–3 days to ferment. The beans are ready when they develop a sticky, stringy texture and a pungent, ammonia-like smell — this is normal and desirable.

Once fermented, the kinema can be used immediately or sun-dried for longer storage.

To prepare the curry: heat mustard oil in a pan over medium-high heat until it smokes lightly, then reduce to medium.

Add chopped onions and sauté for 4–5 minutes until golden brown.

Add minced garlic and grated ginger. Stir for 1 minute.

Add chopped tomatoes and green chillies. Cook for 5–6 minutes until the tomatoes break down and the oil separates.

Add turmeric powder and salt. Stir well.

Add the fermented kinema to the pan. Mix gently to coat with the masala.

Add a splash of water (about 100 ml) and cook on medium heat for 8–10 minutes, stirring occasionally, until the kinema is heated through and the flavors meld.

Garnish with fresh coriander leaves and serve hot with steamed rice or millet bread.