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Recipe | Kangshoi (Broth) – Naga Style

Today’s recipe, Kangshoi, meaning broth, comes from our lovely reader Yuimi Vashum. It is best eaten with rice. Serve it hot on a chilly rainy day.


Recipe | Kangshoi (Broth) – Naga Style.

Prep time: 5 minutes
Cook time: 15-20 minutes

  • 1 big potato
  • 1 small onion
  • 1 medium tomato
  • 100 grams of spinach (or any leafy vegetable)
  • 1-inch ginger
  • 4 cloves garlic
  • 3 green chilly
  • 4 to 5 pieces of dried meat (4 or 5 inches) or dried fish
  • 1 tablespoon of mustard or cooking oil
Directions to cook:
  1.  Chop the potatoes into cubes.
  2. Thinly slice the onions, tomatoes, and chili.
  3. Grind ginger and garlic.
  4. Add potatoes, onions, chili, dry meat or dry fish, and tomatoes into a pot.
  5. Add water, 2/3 the level of the food in the pot on the stove.
  6. Add salt and mustard/cooking oil and let it boil. (if you are using dry fish, make sure to fry it first before you add to the pot).
  7. In about 10 minutes, add ginger and garlic.
  8. Let it cook for 5 more minutes and check if the potato is cooked. If it is, mash.
  9. At this point, you can add the spinach.
  10. Let it boil for 2-3 minutes and you are ready to eat!!!

Contributed by Yuimi Vashum.

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