📝 About This Recipe
Kinema is a soul-warming fermented soybean delicacy hailing from the Kirat community of the eastern Himalayas. This ancient superfood is prized for its pungent, nutty aroma and a complex savory profile often compared to aged cheese or miso. Rich in plant-based protein and gut-healthy probiotics, it transforms simple soybeans into a culinary masterpiece that defines the rugged, beautiful flavors of Nepal.
🥗 Ingredients
The Soybeans
- 500 grams Yellow Soybeans (high quality, dried)
- 1.5 liters Water (for soaking and boiling)
- 1 teaspoon Firewood Ash or Baking Soda (traditional ash is used to maintain alkalinity; baking soda is a modern substitute)
The Curry Base
- 3 tablespoons Mustard Oil (authentic flavor, or use vegetable oil)
- 1 large Red Onion (finely sliced)
- 2 medium Roma Tomatoes (chopped)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
Spices and Aromatics
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Red Chili Powder (adjust to heat preference)
- 1 teaspoon Salt (or to taste)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly under cold water and soak them in a large bowl for 10-12 hours or overnight until they double in size.
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2
Drain the soaking water. Place the beans in a heavy-bottomed pot or pressure cooker with 1.5 liters of fresh water and the baking soda (or ash). Boil until the beans are soft enough to be easily crushed between your thumb and forefinger (about 20 minutes in a pressure cooker or 60-90 minutes in a regular pot).
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3
Drain the excess water. While the beans are still hot, lightly pound them with a wooden pestle just enough to crack the hulls and slightly flatten them—do not mash them into a paste.
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4
Place the warm beans in a bamboo basket lined with fresh fern leaves or banana leaves. If unavailable, use a clean cotton cloth. Wrap them tightly to retain heat.
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5
Place the wrapped beans in a warm, dark place (like an unlit oven or near a heater) for 24 to 48 hours. The fermentation is complete when the beans develop a sticky, stringy texture and a strong, pungent aroma.
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6
Once fermented, you can use the kinema fresh or sun-dry it for long-term storage. For this recipe, we will use fresh kinema.
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7
Heat mustard oil in a heavy skillet until it reaches its smoking point, then reduce heat. This removes the raw bitterness of the oil.
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8
Add the sliced onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.
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9
Add the chopped tomatoes along with turmeric, cumin, coriander, and chili powder. Cook until the tomatoes soften and the oil begins to separate from the spice mix.
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10
Add the fermented kinema to the skillet. Stir-fry with the masala for 5 minutes. The 'raw' pungent smell will mellow out and turn into a rich, savory aroma.
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11
Pour in 1 cup of warm water and add salt. Bring the curry to a gentle simmer, cover, and cook for 10-12 minutes to allow the flavors to meld.
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12
Garnish with a generous handful of fresh cilantro and serve hot.
💡 Chef's Tips
For the best fermentation, ensure the beans stay consistently warm (around 30-35°C); a seedling heat mat or a warm corner of the kitchen works perfectly. Avoid using any salt during the fermentation phase as it inhibits the growth of the beneficial Bacillus subtilis bacteria. If the smell is too intense for beginners, sun-drying the fermented beans for a day before cooking will significantly mellow the aroma. Always use a clean, sterilized container for fermentation to prevent the growth of unwanted mold. Mustard oil is essential for the authentic 'pahadi' (mountain) taste, but if you find it too strong, you can blend it 50/50 with sunflower oil.
🍽️ Serving Suggestions
Serve hot with a steaming mound of Basmati or long-grain white rice. Pair with a side of 'Gundruk' (fermented leafy green pickle) for a truly traditional Nepalese meal. Accompanied by a fresh radish or cucumber salad to provide a crisp contrast to the rich kinema. A dollop of spicy tomato-timmur (Sichuan pepper) chutney adds a wonderful citrusy zing. Enjoy with a hot cup of butter tea or a simple lentil dal on the side.