Introducing the authentic Dry Bamboo Shoot from Kheti Culture, a traditional Naga delicacy packed with flavor and history. Harvested from the lush forests of Nagaland, our bamboo shoots undergo a meticulous process of shredding and sun-drying to preserve their natural goodness.

Key Features:

• Long Shelf Life: Our dried bamboo shoots can be stored for months or even years, making them a convenient pantry staple for Naga cuisine enthusiasts.

• Versatile Usage: Add a unique citric flavor to your favorite dishes with our dry bamboo shoots. Perfect for enhancing the taste of Naga pork curry, fish curry, chicken curry, and more.

• Authenticity Guaranteed: Sourced directly from Nagaland, our bamboo shoots are a testament to the rich culinary heritage of the Naga people.

BRAND: Kheti Culture

SELLER: Kheti Culture

WEIGHT: 100gms

CONTENT: Dried Shredded Bamboo Shoot 

FORM: Dry

ORIGIN: Nagaland

DELIVERY: PAN India

Recipe of using Dried Bamboo shoot in Smoked Pork by Naga Kitchen

1) Ingredients Smoked Pork: 1 kg 

2) Boiled bamboo shoots:3-4 handful

3) Dry king chilli: 2 nos  

4) Ginger: 2 inches 

5) Tomato: 1 no. 

6) Cloves of garlic: 6 nos. 

7) Salt: 2 ½ tablespoons/add as per your taste

9) Hot water: 1.3 liter (add as per your consistency)

Authentic Naga Pork with Bamboo Shoot | Contributed by Sentienla from Nagaland 

(Source: Roots and Leisure)

Ingredients:

1. Pork belly ( cut into cubes) – 500gm
2. Dry red chilies 13-15 nos
3. Garlic 12-15 cloves
4. 1/2 cup of dry bamboo shoot
5. Water 100-200ml
6. Salt to taste  

Directions to cook:

1.  Soak the dry red chilies in hot water for 6-10mins. Then take a mortar and pestle, and ground them.
2. Soak the dried bamboo shoot in water (room temperature) for 3-5 mins.
3. Coarsely ground the garlic in a mortar and pestle
4.  Take a deep pot and put the pork belly – cut into pieces, and cook on low flame until the fat from the meat starts coming out. Stir occasionally
5. Now, add the soaked dry bamboo shoot, crushed garlic, and red dry chili to the pork. Add salt to taste.
6. Mix all the ingredients well, and add 1 to 2 cups of water or as much as required (depending on the amount of fat from the pork..)
7. Cook the pork over medium to low flame for 15-20 minutes.
8. If the water dries up but the pork is still not fully cooked, you can add more water. But make sure the water is fully dried up when the meat is fully done.

(Image credit: Roots and Leisure)