Rosep, a harmonious blend of contrasting vegetables is one among the many delicacies of Nagaland. Rosep literally mean drying out in Ao- Naga dialect and it is a signature side dish specific to Ao-Naga tribe. Rosep hosts a symphony of flavours and is safe to say that this remarkable dish marries the bold and the balanced.
Picture a congregation of fresh, vibrant and diverse organic vegetables, coming together in a pot to create a masterpiece of flavours!
This culinary ensemble features an assortment of Likok (Bitter Egg plant/ Solanum aethiopicum), Brinjal (Eggplant/ Solanum melongena), Bitter Gourd (Momordica charantia), colocasia leaves with stem, Mejenga leaves ( Prickly Ash/ Zanthoxylum), Green Chillies, and Spring Onions each contributing their unique essence to the harmonious blend.
The assembly of green leaves is boiled in water and sufficient amount of fermented bamboo shoot juice. As they slowly simmer, their individual personalities meld into a symphony of tastes creating a delightful medley that’s both nourishing and palatable.
The first bite of this culinary masterpiece will delight your palate with tangy burst of sourness, followed by a subtle bitterness and a delicate hint of saltiness that enhance each layer of taste and adds depth to the experience. As you continue to savor the dish, you will get to experience the aromatic presence of Mejenga leaves, and the tenderness of the colocasia plant parts which are wholly immersed in the pool of flavours. The green chillies add the right amount of spiciness and the pieces of spring onion will give you that nice clean taste. The richness of Rosep will leave you an unforgettable and a truly sophisticated sensation on your taste buds.
Now, let us learn how to cook Rosep dish like a true King and Queen of delicacies!
How to prepare Rosep?
- Collection of vegetables.
To begin with, we would need the following veggies-
Along with these, you will need Fermented bamboo shoot juice and salt, Fermented Dried Fish for non-vegetarian and Axone (fermented soybean) for vegetarian option. Additionally, you can always improvise and add other vegetables as well like Napa (Mentha) leaves for aroma, spinach, banana blossom, yardlong beans, Thai Eggplant leaves etc..
Remember, the more the merrier! The spicier the better!
- Preparation of vegetables
- Slice the Likok, bitter gourd and bringal into smaller pieces and soak in cold water for 15-30 minutes so as to make it less bitter ( soaking in water is optional).
- Now, carefully separate out the Mejenga leaves from its stems and remove all the pricks. Wash.
- Then, wash the colocasia leaves. Remember not to rub or wash strongly as your hands might itch due to the presence of calcium oxalate crystals on the taro leaves. You can just give it a rinse. After which you can peel off the dermal layer of the taro colocasia stem or simply cut as it is in cross sections(both are fine). Keep it aside.
- Clean the green chillies and grind it using a pestle & mortar or any grinder. Alternatively, You can also slice the chillies longitudinally into two . The amount needed depends on your spice tolerance.
- Finally clean the spring onions and keep it aside.
- In a pot, load all the vegetables and add just enough water along with salt and fermented bamboo Shoot juice.
- Place it in a stove and let it come to a boil. Now, add the fermented dried fish or the axone. You can also add chilli Powder if you want.
- Let it simmer until the ingredients become tender enough and all the water dries out.
There you go! Scoop it out on your plate and you are ready to embark on a relishing journey with your taste buds.
Rosep basically being a mixture of vegetables is rich in fibre and antioxidants thus having numerous health benefits. It can be a rich source of minerals like Potassium, magnesium and vitamins like Vit K.
However, it should also be noted that, due to high sodium content the dish should not be consumed in large quantity. It can also pose threat to people with Low blood pressure and people with kidney problems. Due to the addition of bamboo shoot, it may also increase acidity in the stomach leading to inflammation.
Bitter gourds, eggplants and Likok are rich sources of Magnesium and increased intake may sometimes cause diarrhea and nausea.
It is always important to take precautions and consume in limited quantities, otherwise this remarkable dish plays its role as an irreplaceable side dish and is highly sought for during festivities, marriage ceremonies, and at casual dinner tables.
You can also watch this youtube tutorial from the lovely lady ‘Simply Walong’. She will teach you how to cook Rosep in the most indigenous way!
With the belief that Rosep will bring you a plethora of happiness, We urge you to try!
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