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are often coated with spices such as salt, cumin, pepper, chilli powder and turmeric, sometimes ginger and garlic paste are also used before they are spread on a clean cloth to dry in the sun. This helps the meat to have an intense flavour and kept the insects at bay. Once all of the moisture is removed, and the meat is sufficiently dried, it is considered a finished product. It can also be rehydrated when it is cooked in gravy, however, it is usually consumed dry, or fried in oil.
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To produce sukuti, the meat of any animal or bird is cut into thin strips and the fat is carefully removed. The meat strips hang on the roof above a Chulho (wood fire smoke) to remove any moisture and to give it its distinct smokey flavor. The drying may also create an unpleasant smell, so the strips
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are browned on roast, then pounded into a blend. The sukuti is then mixed with these spices and fried in oil. Sukuti is versatile, often served with chopped onions and tomatoes, topped with green onions or leaves of coriander. paste. The resulting snack is served as a side dish, an appetizer, or as
279:, and the head is raised in the sanctuary. The village will then process the buffalo, and as meat is a luxury in remote regions, no part of the animal will go to waste. Some meat is sent to be cooked for dinner that day, and the rest will be dried and processed later into dried strips. In
251:. It was used as a source of protein and also to add variety to the diet during the winter seasons in the mountain areas. Today the food is generally available among mountain communities, and thus can be consumed and sold year-round.
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dry meat. There are several ways to make sukuti, depending on the taste. The main methods to prepare sukuti among the people of Nepal are deep frying or grilled roasting. To make sukuti, a combination of
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before the shrine of the gods. The sacrificial buffalo is smeared with vermillion powder (
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is one of Nepal's many meat products; and can be consumed in many ways.
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398:p.505 A Grammar of Limbu By George van Driem
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275:) The blood sacrifice is given to the
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409:"Sukuti:The Dry Meat Delicacy"
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375:"Limbu Cultural Trail"
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356:List of dried foods
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411:. ECSNEPAL
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362:References
285:dried meat
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99:April 2018
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217:Himalayan
334:See also
323:turmeric
245:Sakhekya
213:Nepalese
58:"Sukuti"
269:buffalo
259:History
247:in the
229:buffalo
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315:pepper
291:Method
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