Garo Nabam
A traditional Garo vegetable stew flavoured with dried fish and a splash of alkaline water made from filtered banana-plant ash.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 9 g
- carbs
- 14 g
- fibre
- 5 g
- protein
- 10 g
- calories
- 190 kcal
Instructions
- 1
Heat the mustard oil in a pot. Fry the onion, ginger and garlic until fragrant.
- 2
Add the dried fish. Stir for 2 minutes to release its flavour.
- 3
Pour in the water. Bring it to a boil.
- 4
Add the mixed vegetables and green chillies. Simmer gently for 15 minutes until the vegetables soften.
- 5
Stir in the filtered ash water if using. Mix everything well.
- 6
Keep simmering for another 8–10 minutes. Cook until the vegetables are completely tender.
- 7
Add salt to taste. Keep the stew light and brothy.
- 8
Serve hot with rice.
Chef's tips
Ash water is optional but gives the dish its unique alkaline flavour. If unavailable, use a tiny pinch of baking soda instead. Choose the freshest seasonal vegetables you can find.
Ingredient substitutions
- filtered ash water → a small pinch of baking soda dissolved in water
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Adding too much ash water, which can make the stew taste soapy.
Serving suggestions
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