Hawaijar:













Hawaijar is a traditional fermented soybean indigenous in Manipur. It uses naturally occurring micro organisms. It is distinguished by it's high pH (8.02-8.2) and stickiness and dominant ammonia odor because of its powerful smell, strong flavor and slimy texture.

 

Traditionally, Hawaijar is prepared by

1. Boiling soyabean seeds and washed with hot water.
2. Packed  tightly in a bamboo basket layered with banana leaves(Musa Species)  or Asse Heibong (Ficus hispida).
3. The baskets are incubated near an earthen oven or covered with gunny bags to achieve above ambient temperature.
4. After 3-5 days, it will be ready ( with high quality products having mucilage fiber production and dark brown color).                                                                                               

 
Hawaijar can be used in making chutney with U-morok. 

Chagempomba












 
      COURTESY: SANGEETA NAMEIRAKPAM