Description
Yongchak Maru Akangba refers to the dried, mature seeds of the tree bean (Parkia speciosa or Parkia roxburghii), a highly prized seasonal delicacy in Manipuri cuisine. Known widely as the “stinky bean” or “petai” in Southeast Asia, the maru (seeds) turn a distinctive black outer colour when fully mature and dried (akangba).
They are packed with essential nutrients, including iron, calcium, potassium, fiber, and energy-boosting natural sugars.
Culinary Uses & PreparationBecause they are thoroughly dried, these seeds require specific prep work to soften them before they are used in traditional Meitei dishes:
Soaking Process: You must soak the hard black seeds overnight in water to soften them. Once soaked, the black outer skin is peeled away to reveal the green bean inside.Yongchak Eromba: The most iconic preparation where the prepped seeds are boiled and mashed into a spicy, pungent chutney with boiled chillies, potatoes, and ngari (fermented fish).
Morok Metpa: Mixed raw or boiled into spicy, fiery local chilli mashes.Kanghou: Stir-fried with local herbs and spices for a crunchy side dish.
Yongchak Maru Ngouba: A simple, popular method where the dry seeds are roasted directly to develop an intensely smoky flavour.
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