Great to learn .. Thanks a lot

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For making stew ,curry n hot soup angami akhuni is best for smoke beef ,pork ,egg n brinjal sema akhuni is best n chutney both are good but i prefer angami one ..Angami akhuni is hard to make , take time to become expert, not everyone can make .

I want to have akhuni in my city Guwahati but I can't find it anywhere here in my city... I tasted it when I was been to Nagaland..i'am fan of it from that time.

During our childhood in Mizoram rural villages, our elder ones often asked us what is similarity between Jesus and soyabean ? The answer is they raised after three days.😄

Thank you!!

This is similar to natto in japan…

It's look so tasty and delicious...👍👍👍👍👍

Wow

Let me give u a tip to avoid that mess on the lid. Soak it in cold water until it is completely soaked. Then, put it in pressure cooker n put water just below the level of akhuni n put it on the gas at medium flame. Just one whistle is enough for ur akhuni to be cooked.leave the pressure cooker to cool down,for some time. Finally, u will get a well cooked akhuni, without a mess on the lid n ur gas top😊

How does the Akhuni taste - is it just tangy?

What will happen if we wash the soyabean after fermentation mam

Oooooh, how I want to taste it🤤 👍👍👍

Looking for this process of fermentation thankyou

Mittha ase hoileivi taste nai axone toh😏 But i do eat sometimes😆👌..

Can we have it right after without drying it?

Ajung sent me some😃

Hot or cold water?

Axone toh otu nishi hei hobo lah..sai leh toh enika hei dike. Etiya toh otu v khai khai na axone toh adatt hoisey. Abunar laga toh v solid bainai na dakivo👌😌.. Amar savo bare ase..eni😏😁....