Dish

Kinema

Fermented Soybeans

Kinema is made by fermenting soybeans for several days, then cooking them with spices and vegetables. The dish has a strong, pungent flavor that is similar to blue cheese or stilton. Kinema is a great source of protein and fiber, and is low in fat and calories. It is also gluten-free and dairy-free, making it a great option for people with dietary restrictions.

Asian cuisine› South Asian cuisine› Nepalese cuisine

Side Dish

Origins and history

Kinema has been enjoyed in Nepal for centuries, and is a traditional dish of the Newar people. The dish is typically served during festivals and special occasions, and is often eaten with rice or roti (a type of flatbread).

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Kinema, depending on the region and the family recipe. Some recipes call for the addition of other ingredients, such as potatoes or tomatoes. Some recipes also call for the use of different spices, such as cumin or coriander.

Presentation and garnishing

Kinema is typically served in a small bowl or dish, with the soybeans arranged in an attractive manner. The dish is often garnished with chopped cilantro or green onions. It is important to cook the soybeans slowly, to ensure that they are cooked through and tender. It is also important to use high-quality ingredients, such as fresh soybeans and high-quality spices, to ensure the best flavor.

Tips & Tricks

To save time, you can use canned soybeans instead of fermenting your own. You can also adjust the seasoning to suit your taste, adding more spices or vegetables if desired.