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Ammo Angom

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Laiwa Kanghou

A simple preparation, this is as popular in some Manipuri kitchens as it is unknown in others, writes Ammo Angom, who discovered it as a teenager. Laiwa, or a type of fresh bamboo shoots, and patience are the two star ingredients in this mix.
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Pan Eeromba

Eaten with steamed rice, this spicy Meitei dish brings out the flavours of taro, or colocasia tubers, and enhances it with ngari, or fermented dish. Served with dried fish, and often with a kanghou dish, Ammo Angom pegs this as a perfect part of a monsoon meal.
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