Bong Paye: A Taste of Tradition

Introducing the Hearty Delight of Bong Paye which has become a Speciality of Eid ul Adha. Eid ul Adha in Pakistan is a bright festival loaded with delicious food and dear people. The BBQ flavors and grills are sizzling outside while on the table, one food occupies a special part – the exclusively heart-warming Bong Paye.

 The Essence of Bong Paye Paye:

Bong Paye is a very slow-cooked food. As the name suggests it as a stew dish then you are wrong as it is rich in gravy and the Bong Paye are soft to the taste with a mix of spices that enhances the food. It is one warm and tasty dish ideal for the colder Eid mornings or evenings.

 A Culinary Adventure for Early Risers:

Desi Bakra Bong Paye is normally taken at the first light of dawn on the occasion of Eid-ul-Azha. One thing that makes this food preparation slow, commonly, the process starts the night before in order to enhance the taste of the food.

Here’s a glimpse into creating this Eid morning delight:

Ingredients:

1 kg (2. 2 lb) Bong Paye – cleaned and chopped

1 large onion, chopped 4 cloves garlic, minced

 One inch ginger that is grated

 2-3 tomatoes, chopped Lately

½ tsp turmeric powder

 1 tsp coriander powder

 1 ½ tsp red chili powder (depends on the spice level)

 ½ tsp cumin powder

 1/2 tsp garam masala powder

 Salt to taste

 A spoon of black peppercorns

 A few cloves

 A bay leaf ( تیز پت)  

 1 cinnamon stick

Clean and chopped fresh coriander leaves (for decoration)

 Oil or ghee

 Instructions:

Prepping the Bong Paye Paye: The Bong Paye should first be washed with clean water and then soaked in water for a least 30 minutes.

Setting the Base: For a pressure cooker or any other heavy bottomed vessel, heat oil or ghee and bring it to medium heat. Chop the onions and blend them with the oil and fry until they turn transparent. Stir in the minced garlic and grated ginger, and fry for two minutes until the aromatics become aromatic.

 Introducing the Tomatoes: Include the chopped tomatoes and continue frying until they get soft and almost pasty turning more to the gravy.

The Hero of the Dish: The Bong Paye are now on – this is the climax of the evening. Sear them and incorporate into the pot with the rest of the ingredients namely black pepper, cloves, bay leaf, cinnamon and mace if used. Add adequate water to the Bong Paye such that it is about a depth of one inch on the Bong Paye.

 The Slow Dance of Flavors: Cook the mixture to the boiling point before lowering heat, and then using a pressure cooker, simmer for forty five to fifty minutes, or if using a regular cooker, let the broth simmer in a heavy-bottomed pot for two to three hours until the Bong Paye are soft, and the meat is easily pulled off the bones.

The Grand Finale: After cooking, if using a pressure cooker it is important to turn off the heat and allow naturerelase. Garnish with chopped fresh coriander leaves and best served hot with naan or roti.

Tips:

 To the gravy, you can add a spoonful of yogurt or lemon juice to give it a little bit of a tang. Green chillies are perfect for the preparation ofphet, so you may chop them and add them to the dish as well. For Bong Paye, leftovers are said to be even better the following day since the dish usually gets tasted even better when the flavors have melded further.

 Bong Paye, Not Just a Stew For others food, Bong Paye is a breakfast meal, but for them it symbolised togetherness and enjoying Eid with the family. The slow cooking techniques help families to come together in preparation of the foods and wait for the delicious meals to be ready. Everyone should try it because it’s the perfect dish to warm your soul and is quintessential for every Pakistani on any Eid. Therefore, this Eid ul Adha move beyond the standard barbecue and get acquainted with the soothing food of Bong Paye. This Eid, you just might find your new go-to tune for the Eid mornings!