 Wild Boar Sekuwa | |
| Type | Kebab |
|---|---|
| Course | Snacks |
| Place of origin | Nepal |
| Main ingredients | water buffalo, chicken, pork, lamb, goat |
Sekuwa is meat roasted in a natural wood fire charcoal in a traditional Nepalese country style. [1] While the meat is still raw, it is mixed with natural herbs and spices and other ingredients. Sekuwa can be made with pork, lamb, goat or chicken, or a mixture. Sekuwa is very popular in Nepal, especially in Dharan, Kathmandu, and Tarahara, as well as small towns in the Sunsari District of Koshi State in Eastern Nepal — the sekuwa capitals of Nepal.[ citation needed]
References
- ^ Pathak, J. (2006). Taste of Nepal. The Hippocrene cookbook library. Hippocrene Books. p. 234. ISBN 978-0-7818-1121-7. Retrieved May 28, 2017.
External links
 | This Nepalese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
Wild Boar Sekuwa | |
| Type | Kebab |
|---|---|
| Course | Snacks |
| Place of origin | Nepal |
| Main ingredients | water buffalo, chicken, pork, lamb, goat |
Sekuwa is meat roasted in a natural wood fire charcoal in a traditional Nepalese country style. [1] While the meat is still raw, it is mixed with natural herbs and spices and other ingredients. Sekuwa can be made with pork, lamb, goat or chicken, or a mixture. Sekuwa is very popular in Nepal, especially in Dharan, Kathmandu, and Tarahara, as well as small towns in the Sunsari District of Koshi State in Eastern Nepal — the sekuwa capitals of Nepal.[ citation needed]
References
- ^ Pathak, J. (2006). Taste of Nepal. The Hippocrene cookbook library. Hippocrene Books. p. 234. ISBN 978-0-7818-1121-7. Retrieved May 28, 2017.
External links
|
| This Nepalese cuisine–related article is a stub. You can help Wikipedia by expanding it. |