Sekuwa
 Sekuwa | |
| Alternative names | "sikeko maasu" (सिकेको मासु) |
|---|---|
| Type | Kebab |
| Course | Appetizer/Snack |
| Place of origin | Nepal |
| Created by | Unknown |
| Serving temperature | 65 - 70°C / 150 - 160° F |
| Variations | Region to region |
| May vary kcal | |
Sekuwa is a traditional Nepalese dish consisting of meat that is marinated with a blend of spices and then grilled over an open flame or charcoal, giving it a smoky, rich flavor. The dish is an essential part of Nepalese cuisine and is typically made with meats such as goat, chicken, buffalo, or lamb, though variations may include pork or a mixture of meats. The meat is prepared by first being marinated in a mixture of spices, ginger-garlic paste, yogurt, lemon juice, mustard oil, and salt. It is then skewered and roasted over an open flame or charcoal, which imparts a unique smokiness and tenderness to the meat.[1]
Sekuwa is widely popular across Nepal, particularly in cities such as Kathmandu, Dharan, and Tarahara, and is considered a specialty in the Sunsari District of Koshi State in Eastern Nepal, where it is often served during festivals, celebrations, or social gatherings. In these areas, sekuwa is a common dish enjoyed with chiura (beaten rice), achar (spicy pickle), and a side salad of sliced onions, tomatoes, and cucumbers. It is also commonly paired with alcoholic beverages, especially raksi or wine. [2]
Although it is most commonly served as an appetizer or a main course, it is also enjoyed as a snack. The popularity of sekuwa has led to its inclusion in various local eateries, roadside stalls, and restaurants throughout Nepal, and it has become an iconic representation of Nepali cuisine.[3]
The calorie content of sekuwa varies depending on the type of meat used, the marinating process, and the portion size, but a typical 100-gram serving contains approximately 200-250 calories, making it a flavorful yet moderately calorie-dense dish. Despite its rich taste, sekuwa's preparation is rooted in the simple yet effective use of natural ingredients, showcasing the essence of traditional Nepali cooking.[4]
References
[edit]- ^ Pathak, R. (2006). Nepali Cooking and Culture. Kathmandu: Nepalese Culinary Institute. https://www.nepaleseculinaryinstitute.com
- ^ Koirala, S. (2010). 'Traditional Nepalese Cuisine. Dharan: Himalayan Press. https://www.himalayanpress.com
- ^ Shrestha, A. (2012). Foods of Nepal. Kathmandu: Heritage Publishing. https://www.heritagepublishing .com
- ^ Nepali Culinary Institute (2015). The Art of Sekuwa: A Traditional Nep Kathmandu: NCI Press https://www.ncipress.com
External links
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