Iromba with Soibum
A variant of eromba built around fermented bamboo shoot and boiled greens, mashed with roasted chilli and ngari.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Pot
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 4 g
- carbs
- 24 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 160 kcal
Instructions
- 1
Boil the soibum (fermented bamboo shoot) and potatoes in separate pots until soft.
- 2
Wrap the ngari (fermented fish) in foil. Roast it over a low flame until fragrant.
- 3
Roast the green chillies until their skins blister.
- 4
Put the boiled potatoes into a large bowl. Mash them roughly into chunky pieces.
- 5
Add the boiled soibum. Mash lightly so it keeps some texture.
- 6
Add the roasted ngari and chillies to the bowl. Mash them in thoroughly.
- 7
Mix in the chopped onion and boiled mustard greens.
- 8
Season with salt and top with coriander. Serve at room temperature.
Chef's tips
Boil the soibum thoroughly to tone down its strong sour flavour. Keep the dish chunky rather than mashing it completely smooth.
Ingredient substitutions
- soibum → fresh boiled bamboo shoot for a milder flavour
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Best eaten fresh or at room temperature.
Common mistakes to avoid
- •Skipping boiling the soibum, which leaves it with an overly sharp and pungent taste.
Serving suggestions
Cooked Iromba with Soibum?
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