Ingredient

Jengkols

The Unique Legume: Jengkols

Jengkols are small, oval-shaped legumes with a rough, brownish-green outer skin. They have a firm, starchy texture and a strong, pungent aroma. When cooked, they become tender and develop a nutty, earthy flavor. Jengkols are often used in stews, curries, and stir-fries to add a unique taste and texture to dishes.

Ingredients for hot drinks and infusions› Materials for infusions or hot drinks of miscellaneous origin› Carobs and similar-

Jengkols have a distinct, earthy flavor with a slightly bitter undertone. They are often described as nutty, with a pungent aroma that intensifies when cooked.

Origins and history

Jengkols are native to Southeast Asia, particularly Indonesia, where they have been consumed for centuries. They are highly valued in Indonesian cuisine and are often used in traditional dishes like sambal jengkol and rendang. Jengkols are also known for their medicinal properties and are believed to have various health benefits.

Nutritional information

Jengkols are a good source of protein, fiber, and essential minerals like iron and magnesium. They are also low in fat and calories, making them a nutritious addition to a balanced diet.

Allergens

Jengkols may cause allergic reactions in some individuals, particularly those with legume allergies. It is advisable to exercise caution and consult a healthcare professional if you have any concerns.

How to select

When selecting jengkols, look for firm, unblemished legumes with a vibrant green color. Avoid any that have soft spots or signs of mold. Fresh jengkols should have a strong, distinct aroma. If possible, choose jengkols that are still in their pods, as they tend to be fresher.

Storage recommendations

To store jengkols, keep them in a cool, dry place away from direct sunlight. If you have purchased jengkols in their pods, remove the seeds and store them in an airtight container. They can be refrigerated for up to a week or frozen for longer-term storage.

How to produce

Jengkols can be grown in tropical climates with well-drained soil. They require a warm and humid environment to thrive. Plant the seeds in a sunny spot and provide regular watering. It may take several years for the jengkol tree to bear fruit.

Preparation tips

Before using jengkols, they need to be boiled or soaked in water for several hours to remove their strong odor. Once prepared, they can be used in various dishes such as stews, curries, and stir-fries. Jengkols pair well with spices like garlic, ginger, and chili.

Culinary uses

Jengkols are commonly used in Indonesian cuisine, particularly in dishes like sambal jengkol (spicy jengkol) and rendang (spicy meat stew). They add a unique flavor and texture to these dishes, making them a favorite among locals.