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How is axone cooked?
Axone is prepared by rinsing picked soybeans in freshwater, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and left either out in the sun or next to the fire to let them ferment. Axone is then used in a huge variety of dishes.
Who invented axone?
Axone is actually a very popular food in Nagaland and tribal communities in the north-eastern region of India. Said to be invented by Sumi tribe of Nagaland, this chutney-like food is made by fermenting soya beans. You may find the local people referring to it as ‘akhuni’ also.
What is the smell of axone?
The pungent smell of axone (pronounced ‘akhuni’) — fermented soya bean — that the girls were discreetly using to cook a traditional pork curry, had reached every nostril in the building and raised a storm. This scene took me straight back to my own Delhi days years ago.
Is natto and axone same?
“In Mumbai and Delhi, you will go looking for ‘natto soybeans’, but axone — essentially the same thing — is still alien to the mainstream consumer.
Why is axone so smelly?
Axone is fermented soya bean cakes that are used to make Akhuni pickle or added to meat dishes to enhance their flavour. Because it is fermented it has a very pungent smell that might put off certain people but once you taste it in dishes made with it you start to appreciate it.
What is the most expensive food of the Nagas?
One of the famous dishes of Nagaland, Akini Chokibo is an expensive delicacy of the state. Chokibo means snails and akini refers to perilla seeds which are a type of herb belonging to the mint family. Sometimes pork or akhuni is also added to the dish.
What does smell mean to Axone?
In Axone, smell awakens a unique set of emotions; it is ubiquitous, layered and disturbing for the protagonists, for us, and everyone else. In Axone, smell awakens a unique set of emotions; it is ubiquitous, layered and disturbing for the protagonists, for us, and everyone else.
What is Axone chutney and how is it made?
In its chutney form, axone is prepared by roasting and grinding some red chillies, tomatoes, ginger. The ingredients are then added together and mixed well for a great texture. In its cake form, however, axone takes a longer time — days for the perfect fermentation to happen!
How do you make Axone at home?
There are two ways of making axone: either dry or like a paste. The preparatory steps for both are the same. “We soak it overnight, boil it in water till it becomes soft — but not too soft,” said Zhimomi. Thereafter, the water is drained and the soya beans are put in bamboo baskets lined with banana leaves.
Why do people from Nagaland love Axone so much?
They are known to grow up to great heights, braving the constantly-rainy weather. They are also rich in protein. Since people from Nagaland consume a lot of fermented food, they judge the readiness of axone by smelling them. (Source: Instagram @the_oo_morok_trails)