Stink beans - Roots and Leisure

Recipe of Manipur’s Popular Salad ‘Yongchak Singju’ made with Stink Beans

Published by Menule Chirhah

Today, I invited Khevito Elvis Lee also known as ‘The Tribal Chef’ (on Instagram) to teach me how to make my favorite Yongchak Singju. I am an ardent admirer and follower of his work – especially his food posts. He lives up to his name as ‘The Tribal Chef’ by regularly sharing a range of local dishes from Northeast India. Khevito is also the owner of the Hornbill Restaurant in Safdarjung Enclave, Delhi, which has been serving mouth-watering local dishes to Northeastern folks there – and most importantly, introducing our region’s cuisine to non-locals in the city. Coming back to the recipe, Yongchak Singju is a local’s favorite – especially in Nagaland and Manipur. It is made of Yongchak (monkey beans) which is a popular local ingredient, often used in making authentic Manipuri specialties like Eromba and Singju. It is a long twisting bean that is a member of the pea or beans family. Yongchak beans have an unusual smell and are crisp, soft, and tender with a rich and pungent flavor. Now, let’s learn …

Recipe | Stink Beans and Smoked Beef Chutney

Published by Roots & Leisure

Here’s a snack/chutney made of smoked beef and the very popular stink beans aka Yongchak. East to make, but has a memorable unique taste. Try it! Ingredients: 1 thinly sliced Stinky beans (Yongchak) 2 pieces of smoked beef A handful of chameleon roots 4 leaves of sliced Lomba (Elsholtzia griffithii ) 1 small sliced onion A handful of coriander leaves 1 medium-sized sliced king chili 2 Roasted fermented fish 2 cloves of garlic Salt to taste Directions to cook: Mash garlic cloves using a mortar and pestle Add roasted fermented fish and mash Roast the smoked beef and shred it into pieces Mix stink beans, smoked beef, lomba, onion, chili and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well and serve Stink Beans and Smoked Beef Chutney is ready to be served!