The Mizos will swear by its taste and aroma. Naxone Plus Tablet is used in the treatment of Migraine. The subtitle of the movie “Recipe for Disaster” also humorously supplements to the pungent aroma of the dish. Now the name and subject of a much-talked about feature film, axone — or fermented soya bean — is cooked, eaten and loved in Nagaland, and many tribal communities in different parts of Northeast India and beyond. Akhuni gets its name from two words from the Sumi dialect, Axo-ne. Axone, derived from Sumi word ‘XO’ (Khu) means smell. “They use it in every meal,” said Aketoli Zhimomi, a chef who runs a restaurant called Ethnic Table in Dimapur. However, they are determined to prepare the aromatic dish. This is almost a replica of the kinema but without the split beans, bekang is the name for the fermented soyabean preparation from the Blue hills of Mizoram. Anecdotal accounts from members of the Northeastern community living in big metros often allude to that. Axone — also spelled akhuni — is a fermented soya bean of Nagaland, known for its distinctive flavour and smell. “Many students, professionals from Nagaland move to cities like Delhi and Mumbai and it is common for them to carry axone there,” said Zhimomi, “Moreover, there are now number of eateries serving ethnic Northeastern cuisine which have opened in these cities, and axone is a prominent part of the menu.”. For example, as per a Sumi folktale, axone was an “accidental discovery.” “Legend says that a young girl, who worked as a domestic help, would be sent to the fields to work only with boiled soya bean and rice to eat,” said Zhimomi, “It was inedible, so the girl kept the soya bean aside, wrapped in a banana leaf. Add the oil in a pan and heat it, add the onions, let it turn turn golden brown and then add the  sesame seed paste, turmeric powder and chilly paste. This paste-like form of axone is used to make curries and stews of fish, pork, chicken etc. The overnight soaked and boiled beans are fermented in bamboo baskets wrapped in locally grown fern leaves. 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 … Serve as a side dish or a chutney with hot rice. Food is the central motif and metaphor of the film that explores migrants’ lives. Hawaijar Akangba (Dried fermented soyabeans) – 1 tablespoon. Roast the diced smoked pork in it’s own fat till the oil oozes out. Click here to join our channel (@indianexpress) and stay updated with the latest headlines. Now mix the soybean paste or tungrymbai alongwith the  finely chopped ginger and salt. A distinct aroma that emanates from the cooking signifies that it’s ready to eat. Thereafter, the water is drained and the soya beans are put in bamboo baskets lined with banana leaves. “It [fermented soya bean] is the one food that connects the Eastern Himalayas,” said Dolly Kikon, Melbourne-based anthropologist, who is currently researching fermentation. Add some water and cook it for around other 6-8 minutes. The subtitle of the movie “Recipe for Disaster” also humorously supplements to the pungent aroma of the dish. Once the right aroma exudes the same is consumed fresh. She decided to use it in a dish and that is how axone was discovered.”. The Indian Express is now on Telegram. The periyaan is considered fit for consumption depending on the stickyness of the concoction and not so much on the aroma that it exudes! Cook for about 10-15 minutes and then add the pepper corns, garlics, ginger slices, bekang and the pork fat/ butter along with the cooking soda. While it is called ‘axone’ in parts of Nagaland, fermented soya bean is cooked with, eaten and known by different names in different parts of Northeast India, including Meghalaya and Mizoram, Sikkim, Manipur as well in other South, Southeast and East Asian countries of Nepal, Bhutan, Japan, Korea, China, Myanmar, Vietnam and Indonesia. Scholars feel that despite the increasing visibility of the ingredient on restaurant menus etc, a racial politics of sorts has emerged around axone. | Explained News,The Indian Express The seeds after drying is then prepared into this sticky, smelly concoction that carries a variety of names according to the region or the state where it is consumed. After it is fermented, the beans are mashed, made into cakes and wrapped in banana leaves and kept near the fireplace to ferment further. It is indigenous of the ‘Sumi’ Naga tribe but is widely used across all Naga dishes. Wash the Hawaijar Akangba in water and cook in a little added water for about ten minutes. In that, axone becomes a means to express your own sense of identity, comfort and familiarity — especially when you are away from home,” he said. When we were young, we were not allowed to even burn a piece of paper in that fire lest it interfered with the flavour of the axone,” she said. In its chutney form, axone is prepared by roasting and grinding some red chillies, tomatoes, ginger. Mix it with the peruyaan and make a paste as in chutney style. Bit after tasting Akhuni in its pickle form and along with the Nagaland style smoked meat curry I realised that this strong ingredient can be used as a base for many dishes add a unique character of its own. In fact, Kikon refers to how in 2007, due to increasing “akhuni conflict in New Delhi”, the Delhi Police produced a handbook that “cautioned students and workers from Northeast India that they should refrain from cooking axone and other fermented foods”. “Instead, they are connected to a larger politics of articulating assertion and dignity,” she said. How physical bonding with your child helps build a strong relationship? 15 types of jeans for men to show- off like a... Top 10 newspapers in the world which people rely upon. Kikon argues that the process of making and eating fermented food is much more than a “simple matter of eating and taste”. Add the sliced tomatoes and salt (according your taste) and cook it for other 3-4 minutes. “We soak it overnight, boil it in water till it becomes soft — but not too soft,” said Zhimomi. This chutney uses fermented soyabean and comes ready-to-eat! Often spelled akhuni, axone has a distinctive smell that you can’t ignore – which makes it a useful metaphorical marker of difference. Medical foods are given under doctor supervision. “All of a sudden the neighbours get in and create havoc,” he said adding that it was around these incidents that he started building his characters and the relationships. Axone or Akhuni is fermented soya bean cakes that are used to make Akhuni pickle or added to meat dishes to enhance their flavour. The soyabean seeds soaked overnight and boiled are packed into bamboo baskets lined with leaves from a local fig tree known as “assee heibong” though sometimes the banana leaves are also used. As a result, the company tested Axona as a drug. Axone is made by fermenting soya beans. This splitting of the cooked soyabean happens only with the “kinema” before setting aside for fermentation. The cracked beans are then placed in bamboo baskets on fern leaves with a sprinkling of firewood ash. This Yoodlee production explores how a simple act of trying to cook a Naga dish called ‘Axone’ in a New Delhi neighbourhood subjects a bunch of young migrants to covert and overt discrimination. Now the name and subject of a much-talked about feature film, axone — or fermented soya bean — is cooked, eaten and loved in Nagaland, and many tribal communities in different parts of Northeast India and beyond. Next day the beans are boiled till cooked and then ground or split open to a rough paste on the wooden grinders called “okhli”. Axone is that community’s friendly way of telling us, that if we couldn’t even bear the smell of their favourite dish getting cooked, it’s our own hearts that are actually rotten! Keep frying  till the oil separates. “You can then fry it with ginger, garlic and chilli powder, make powdered chutney or pickles,” she said. Add the salt, garlic, red chilly powder and cook till the meat is cokked. An introduction to the ingredient — its popularity, its distinctive smell, and its role in tribal identity and culture. The drier form of axone, on the other hand, is not mashed, but further dried in the sun till it becomes dehydrated. “But the results are not the same,” said Zhimomi, “For example, in a traditional fireplace, even the wood we use lends flavour to the axone. Much was expected of this movie, as insights from an 'insider' directly affected by racism against Northeasterners in Indian cities. Axone is made by fermenting soya beans. Directed by Nicholas Kharkongor, the film uses the smell of an unfamiliar dish as a trigger to expose deep-rooted social and cultural prejudices. Kikon attributed the love for axone to the larger eating habits of a community. Explained: What is Axone? Since people from Nagaland consume a lot of fermented food, they judge the readiness of axone by smelling them. Axone – the name derived from the North Indian dish which has a pungent smell but when mixed with other ingredients the taste just ameliorates. Nicholas Kharkongor’s film Axone, recently released on an online platform, is named for the strong-smelling fermented soya bean paste that forms a necessary ingredient in many traditional northeastern dishes. The ethnic fermented soyabean preparation from the Khasi and the Garo Hills of Meghalaya, tungrymbai is prepared with the overnight soaked soyabeans which are later boiled and fermented in bamboo baskets lined with leaves of the local banana plant known as “lamet”.” This mixture is then boiled in water till the water evaporates, it is then mixed with onions, ginger, chillies and either consumed as a side dish or even pickled into bottles for future use. Axone is prepared and eaten across Nagaland but is particularly popular among the Sumi (also Sema) tribe. The rural women of these areas have converted this smelly concoction into a cottage industry where kinema is sold both fresh, dried or in a pickled form in the local “haats”, Fresh Coriander leaves – coarsely chopped. Akhuni (Assamese: আখুনি), also known as axone, is a ferment Kinema is relished by the Nepalis of eastern Nepal, Darjeeling, Southern Bhutan and parts of Sikkim. “Perun” means beans and “yannii” means packing in leaves in the local dialect of the Apatami tribe from Arunachal Pradesh. The pungent flavoured with basic spices – ginger, garlic, chilli powder. One has to be considered adventurous to negotiate with a dish made of axone,” she said. Follow her... read more, * The moderation of comments is automated and not cleared manually by, Copyright © 2021 The Indian Express [P] Ltd. 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