Manipur Chagem Pomba Fermented Soybean Herb Mash

Method

1. 1

   Roast the ngari: Roast dried fermented fish briefly over a flame or in a dry pan for 30 seconds until fragrant and slightly darkened.

2. 2

   Roast the dried red chilli: Roast dried red chilli in a dry pan for 1 to 2 minutes until darkened and blistered.

3. 3

   Pound ngari and chilli: In a mortar pound the roasted ngari and dried red chilli together into a rough paste. Add crushed garlic and grated ginger. Pound together until combined but still textured.

4. 4

   Heat mustard oil: Heat 2 tbsp mustard oil until smoking, reduce to medium.

5. 5

   Add the pounded ngari-chilli paste: Add the pounded paste to the hot oil. Fry stirring for 1 to 2 minutes on medium heat. The pungent fermented fish smell will transform into a deeply savoury, complex aroma as it fries.

6. 6

   Add the hawaijar: Add the fermented soybean (hawaijar). Stir to combine with the ngari-chilli oil. The fermented soybean and fermented fish together create an intensely flavoured base.

7. 7

   Add green chilli: Add sliced fresh green chilli. Stir.

8. 8

   Add boiled vegetables if using: Add the roughly mashed boiled pumpkin or yam. Stir together. Cook 3 to 4 minutes until everything is incorporated.

9. 9

   Season and taste: Add salt (both ngari and hawaijar contribute saltiness — taste before adding much salt). Stir.

10. 10

    Serve: Transfer to a bowl. Garnish with sliced spring onions. Serve as a side preparation with steamed rice.

11. 11

    Note: Chagem Pomba uses two fermented ingredients simultaneously — hawaijar (fermented soybean) and ngari (fermented fish) — creating a depth of umami flavour that cannot be replicated by any other combination. This double fermentation character is a specific Meitei cooking technique. The preparation is an acquired taste for those unfamiliar with fermented foods but is considered deeply flavoured and prized within Manipuri food culture.