Image Courtesy: https://www.pixstory.com/
In Khasi, Ja means “rice” and Doh means “meat.” Khasi cuisine offers various types of meat, but vegetables are typically limited to salads. Most tourists opt for Jadoh, a popular dish prepared with pork fat. Jadoh is a staple in Meghalaya, made with red rice, and resembles a biryani. Its vibrant, rich color makes it particularly visually appealing.
Ingredients:
- Short-grain rice
- Pork or chicken, cut into small pieces
- Onions, ginger, and garlic
- Black pepper, bay leaves, and turmeric
- Fresh cilantro for garnish
Method of Cooking:
- Heat oil in a large pot and sauté onions, garlic, and ginger until aromatic.
- Add the pork (or chicken) and cook until browned, seasoning with salt, turmeric, and black pepper.
- Stir in the washed rice, ensuring it’s coated with the spices.
- Pour in water, cover the pot, and let it simmer until the rice is fully cooked and the flavors have blended.
- Garnish with fresh cilantro and serve hot, accompanied by chutney or salad.
Jadoh is a traditional Khasi dish often enjoyed during festivals and celebrations. It’s a communal dish that fosters a sense of unity, reflecting the deep connection between the land and food. The use of pork highlights the Khasi people’s agricultural heritage, where livestock is an integral part of their diet.
