At the outset I have to apologize as I has idiotically written 'pork intestine' in the earlier version of this post but bandal is actually the stomach. Amongst the
Garos the most popular way that it’s cooked is to simply boil it with lots of
ginger, chillies, onions and kharchi (a liquid obtained by passing water
through plantain ash) or with bicarbonate of soda. Adding the karchi or soda
adds a little ‘zing’ to the dish (that’s the best description I could come up
with).
My parents have
always loved it and I occasionally ate it but I never craved for it. However on
a recent trip to the riverside some friends brought some and now I just can’t
get enough of it! This particular bandal (stomach) was tender, juicy, hot,
bursting with flavour and dripping in oil from the fat of the wak (pig). We ate
it with menil (sticky rice) which was steamed to perfection.
Where to get this wak bandal: Unfortunately, where this was made remains shrouded in mystery. The
person who brought/bought it wants sole access to it. But have no fear I intend
to find the place and obtain the recipe!
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