Mamangkhe

Mamangkhe refers to a traditional fermented soybean food product originating from the Limbu community in Nepal, particularly the eastern regions. It is similar to kinema but distinct in its preparation and final form. Mamangkhe is typically made by fermenting soybeans in pits or containers lined with leaves for several days, allowing for the development of specific microbial cultures that contribute to its unique flavor profile. The fermentation process breaks down the soybeans, releasing nutrients and creating a pungent, cheesy aroma. Mamangkhe is often used as an ingredient in various Limbu dishes, providing a source of protein and enhancing the umami flavor. It is considered a staple food in the Limbu diet and plays an important role in their culinary traditions. The production and consumption of Mamangkhe are often tied to cultural practices and social gatherings within the community.