Exotic hardly begins to describe some of the unusual foods
that are prevalent in some parts of India. We have already covered black rice
and fire ant chutney, and this week we introduce yet another rare and
extraordinary food item; silkworm larva.
Silkworm larva is a specialty of Assam and originates from
the tribal folk of that region. The dish consists of silkworm left after
extracting the silk out of the cocoon. Since the cocoon is boiled in hot water
to extract the silk, the leftover pupa is already softened. This soft pupa is
flavored with herbs and spices and smoked in bamboo shoots. The end result is
Eri Polu, a magical dish with a unique aroma and unbelievable tender meat. The
cooked silkworm has a crunchy taste on the outside and a dense jelly like
consistency on the inside.
The bamboo shoot used to cook the silkworm has its own place
in exotic dishes as well. The shoot is prepared with great care and needs some
finesse to get it right. Tender grated bamboo shoots and fermented and then
mixed with mustard oil, salt, onions and chili. The additives added to the
bamboo shoots are either tangy or spicy. The completed mixture is a slightly
sour and spicy enough to set your tongue on fire. The spicy nature of the
bamboo shoot mixture complements the mellow flavor of the silkworms and gives a
dish that has a perfect heat balance.
While it may sound gross to most people, for the tribals of
assam it is a delicacy and a good source of nutrition. It also is a sustainable
way of utilizing silkworms fully.
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