Where it comes from
A staple of the Limbu people of eastern Nepal, where it is called sakhekya, sukuti is a Himalayan preservation craft also eaten in neighbouring hill regions.
On the plate
Concentrated, almost smoky-sweet meat that yields with a satisfying chew, deeply savoury from its slow cure. Fried up with chili and timur it turns hot and tangy, the dried fibres soaking up the bright dressing.
How it works
Removing fat and drawing out moisture by smoke and sun halts spoilage and concentrates the meat's glutamates for deep umami. Rehydrating the fibres in the stir-fry lets them re-absorb the acidic, spiced dressing.
Variations
Buffalo sukuti, goat sukuti, fish sukuti, deep-fried sukuti, sukuti sandheko (cold spicy salad)
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓25 min active · 2880 min waiting
How it's made
8 steps · Show ↓- 112 min
Trim all fat from buffalo or goat and slice into long thin strips.
- 28 min
Rub the strips with salt, turmeric, cumin, chili and ginger-garlic paste.
- 3720 min
Hang the strips above a smoky wood hearth to dry and absorb smoke.
- 42160 min
Spread on a cloth and finish drying in strong sun until leathery.
- 53 min
To serve, snip the dried sukuti into small pieces.
- 68 min
Stir-fry with onion, tomato, garlic and green chili until fragrant.
- 74 min
Toss with timur, lemon and fresh coriander into a warm salad.
- 82 min
Serve as a starter alongside beaten rice or raksi.
