Gyapa Khazi
A traditional fermented soybean dish from the Apatani tribe, tangy and umami-rich, served as a side or condiment.
Gyapa Khazi
ByKavitha
Quick Info
- Prep: 15 mins prep (plus 3-5 days fermentation)
- Cook: 15 mins
- Servings: 4
Ingredient Substitutes
- Soybeans ? Chickpeas
- Bamboo container ? Glass jar
Ingredients
- 1 cup soybeans
- 2-3 cups water
- Salt to taste
- Clean bamboo or earthen container
- Optional: chili or ginger for flavor
Instructions
- Wash soybeans thoroughly and soak overnight.
- Boil or steam soybeans until soft.
- Drain and cool to room temperature.
- Place in clean bamboo or earthen container, sprinkle salt evenly.
- Cover and leave to ferment at room temperature 3-5 days.
- Add optional chili or ginger for taste.
- Taste for desired fermentation and serve as a side dish with rice or vegetables.
Tips & Variations
Use fresh soybeans for best flavor | Keep fermentation container clean to avoid contamination | Ferment in shaded, cool area | Optional spices enhance taste | Consume within a week for best flavor
You will love it
Gyapa Khazi is a specialty of the Apatani tribe in Ziro, Arunachal Pradesh. Made by fermenting soybeans or pulses in bamboo or earthen containers, it develops a unique tangy, umami flavor. Typically served with rice, vegetables, or meat, it is an essential part of tribal meals and festivals, providing protein and a distinctive taste that reflects the region's culinary traditions.
Serving: Serve as a side with steamed rice, vegetables, or meat; can also be used in curries or stir-fries.
Storage: Refrigerate 2 days
Tools Required
FAQ
Is gyapa khazi vegetarian?
Yes, it is fully plant-based.
Can I shorten fermentation time?
Fermentation is essential for authentic flavor; shorter time reduces taste.
Can I add spices?
Yes, chili or ginger can be added.
How long does it last?
Best consumed within 5-7 days; refrigerate to extend shelf life.
Is it gluten-free?
Yes, naturally gluten-free.
š From Our Kitchen
Gyapa khazi is a festive rice dish prepared during special occasions in certain tribal communities. It is traditionally cooked in large batches and shared among family members.
ā Kavitha, Cheffo Kitchen
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Kavitha
Founder & Publisher ā¢ Culinary Editor
Hi, Iām Kavitha ā the founder of Cheffo. Cooking has always been close to my heart, especially traditional recipes passed down through families. Through Cheffo, I share authentic regional dishes with clear instructions and practical tips so you can recreate those comforting flavors at home.