Introduction
Bekang is a fermented soybean chutney or paste unique to Mizoram, often eaten as a side condiment or flavor base in stews and stir-fries.
Ingredients
½ cup fermented soybean (Bekang)
1 onion, 1 green chili
1 garlic clove, salt
Instructions
Mash bekang with chopped onion, chili, and garlic.
Mix into a coarse paste. Adjust salt.
Pro Tips
Soak or lightly fry fermented soybeans for milder flavor.
Serving Suggestions
Used as a side dish or to flavor rice, meat, or vegetable curries.
Fun Fact
Similar to Japanese natto, but with a more robust, earthy aroma.