Gakriekidzü in Angami local dailect
Gakrie: Mustard leave
Gakrieki: Dried fermented mustard leave
Gakriekidzü: Fermented mustard leave juice/paste
Gakriekidzü is a delicacy of the Nagas. The paste is used as seasoning in chutneys(side dish). The dried mustard leave is used in both chutney and boiled curries
The steps:
Day 1
Pluck the mustard leaves, wash it thoroughly and dry it in the sun.
Day 2
Gather it in in a plastic or piece of cloth untill it becomes yellowish(It takes 2-3 days)
Day 5
When the leaves are wilted and yellow, crush it slightly to make it softer and produce more juice. put in in a jar and pour water over it. close the lead.
Day 9-10
Squeeze out the fermented water, split the leaves and dry it in the sun. Boil the fermented water for about an hour and keep it aside and wait for the leaves to dry.
Day 13
when the leaves are dried enough that you Can feel the crackle of the leaves, boil it together with the fermented water kept aside earlier. keep boiling it untill it becomes softer
Remove the leaves and continue to boil the fermented water untill it turns into a dark brown to blackish paste. Store it in a jar
Day 15-16
When the leaves become brittle, then it is ready to store.
Though this recipe is a tedious and time taking process, do enjoy trying it and continue to keep our traditional food recipes alive👍