The Mizos swear by their Khanghu or climbing acacia. It is a climbing wattle with thorns in its stem and a favourite among all the clans and sub-tribes of Mizos – Lusei, Lai, Mara and Hmar among others.
“In some Mizo houses, Khanghu is prepared as ‘buhchiar’. Buhchiar is the process in which raw rice is cooked in a pan with lot of water, salt, a little bit of sodium bicarbonate and a pinch of ajinomoto (optional). The rice needs to be cooked for 15 minutes, until it becomes soft and fluffy. Then you just add the washed Khanghu and boil it for 5 to 7 minutes,” says Ezrela Dalidia Fanai, a young working professional from Aizawl.
It is widely believed that when you cook it with phuihnam or bitter leaves, it helps lower hypertension as well. It is also used for curing oral ailments, digestive issues and urinary irritation. This dish is known as the indian tribal cuisine in Mizoram.
Khanghu can also be stir-fried, boiled with bitter leaves or it can be used as chutney by cutting it into small bits and mixing it with crushed bird’s eye chilli and fermented pork fats. Khanghu is known to lower cholesterol. It is widely believed that when you cook it with phuihnam or bitter leaves, it helps lower hypertension as well. It is widely used for curing oral ailments, digestive issues and urinary irritation.
Popular dishes: Bai, Koat Pitha and Vawska Rep, for those opting for the tried and tested.
