Dhikura

Dhikura is a traditional Nepalese food product made from fermented and dried meat broth. It is a staple ingredient, particularly among the Gurung community of Nepal, and is used to add a savory, umami flavor to various dishes.

Production:

Dhikura is typically made using the concentrated liquid left over after cooking meat, usually goat or mutton. This broth is carefully strained and then boiled down further to reduce the water content. Spices and herbs, such as ginger, garlic, chili peppers, and local herbs, may be added during the boiling process for enhanced flavor. The reduced broth is then spread thinly onto mats or wooden boards and left to sun-dry for several days or weeks. The drying process concentrates the flavors and preserves the broth, creating a dark, solid product. Once fully dried, it is cut into small pieces or ground into a powder for storage and use.

Usage:

Dhikura is used as a flavoring agent in a variety of Nepalese dishes, including soups, stews, curries, and vegetable dishes. A small amount of dhikura is added to the dish during cooking to impart a rich, meaty, and slightly tangy flavor. It is particularly favored in dishes where meat is scarce or as a vegetarian alternative to enhance the umami taste profile. Due to its concentrated flavor, dhikura is typically used sparingly.

Storage:

Proper storage is essential to maintain the quality of dhikura. It should be stored in an airtight container in a cool, dry place away from direct sunlight and moisture. When stored properly, dhikura can last for several months or even years.

Cultural Significance:

Dhikura holds significant cultural value in certain Nepalese communities. Its production and consumption are often associated with traditional customs and festivities. It is a testament to the resourcefulness of preserving food in the challenging mountainous terrain of Nepal.