Description

Sijou (Eurya acuminata) is a cherished wild leafy plant used in traditional Kuki cuisine across Northeast India. Known for its earthy aroma and subtle bitterness, Sijou leaves are typically simmered into rice porridge or meat-based curries, lending a distinctive flavor and creamy texture. This plant is especially popular in dishes like Vohsa Sijou Changal Mepok, a hearty pork curry infused with fermented soybeans and Sijou leaves.

Usage Tips:
– Remove veins before cooking for a smoother texture
– Boil with rice, meat, and soda bicarbonate for a creamy porridge
– Pairs well with pork, beef, or chicken

Storage:
Keep refrigerated. Best used within 3 days of delivery.

Origin:
Wild-harvested from the hills of Manipur, Northeast India.