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Brief Overview
Sukuti is one of Nepal’s most cherished traditional delicacies, especially loved in the hill and mountain regions where drying meat was once a necessity. Its bold flavour, chewy texture and smoky aroma make it a favourite among locals, often enjoyed with beaten rice or a strong glass of raksi.
More than just preserved meat, Sukuti captures the essence of Nepal’s resourcefulness and culinary ingenuity. Whether shared during festivals or served in roadside eateries, it brings together people who appreciate its deep, spiced richness and satisfying bite.
What Is Sukuti?
Sukuti is essentially dried meat that has been seasoned, smoked and preserved using traditional methods. Typically made from buffalo or goat, the meat is sliced thin, rubbed with a blend of spices and left to dry either over a wood fire or under the sun.
Once dried, the meat becomes intensely flavourful and firm, but not hard to chew when prepared properly. It is usually pan fried with onions, garlic, chillies and spices to revive its texture and bring out its rich, earthy depth.
What sets Sukuti apart is its ability to balance flavour with preservation. It’s not just a snack but a dish rooted in both necessity and culture, carrying the essence of high altitude living into every mouthful.
Ingredients and Taste
The foundation of Sukuti is lean cuts of meat, usually buffalo or goat, chosen for their ability to dry well without too much fat. These cuts are marinated with salt, turmeric, cumin, coriander, chilli powder and sometimes ginger or timur, a native peppercorn with a citrusy sting.
Once dried, the meat develops a dense, smoky flavour that intensifies during storage. When it is ready to eat, the meat is either grilled or sautéed, then mixed with fresh chopped onions, green chillies and lemon juice, creating a contrast of heat, tang and umami.
The texture of Sukuti is firm but not rubbery. It has a satisfying chew, and the longer you savour it, the more its layered spices come through. It pairs beautifully with a cold beer or local spirits, and it is often served as part of a snack platter during gatherings.
Sukuti is not overly spicy unless extra chillies are added during the final cooking. Instead, its depth comes from the smokiness of the drying process and the careful blend of traditional spices that enhance rather than overpower the natural taste of the meat.
A Taste of History
Sukuti emerged as a practical solution in remote Himalayan villages where refrigeration was non existent and meat had to last through harsh winters. Drying meat over a wood fire preserved it for months, offering families a reliable source of protein throughout the year.
What began as a preservation method evolved into a culinary tradition. In ethnic communities such as the Gurung, Rai and Limbu, Sukuti is more than just food. It is a part of rituals, shared with guests and offered during celebrations and funerals alike.
Over time, Sukuti made its way into the cities and became popular in local eateries and restaurants. Today, it is celebrated across Nepal as both a cultural relic and a modern day delicacy that connects rural heritage with urban taste.
Whether you are trying it for the first time or enjoying it as a reminder of home, Sukuti offers more than flavour. It offers a story of resilience, of community, and of a land where food is memory as much as sustenance.
How to make Sukuti
Sukuti is Nepal’s traditional spiced dried meat, often made from buffalo or goat. Smoky, chewy, and boldly seasoned, it’s a dish layered with rustic depth. This recipe walks you through the marination, drying, and flash frying process to help you honour its mountain born flavour. Expect an aromatic spice blend and minimal fuss. For best results, use lean cuts and allow the meat to fully dry before final cooking. See the recipe card at the bottom for printable directions
Ingredients
- 500g lean buffalo or goat meat (thinly sliced, boneless)
- 2 tbsp mustard oil
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek seeds
- 1 tsp red chilli powder (adjust to taste)
- 1 tsp Sichuan pepper (timur), crushed
- 1 tbsp ginger and garlic paste
- Juice of 1 lime
- Salt to taste
- 2 tbsp chopped fresh coriander (for garnish)
- 1 medium red onion, thinly sliced (for serving)
- Optional: 1 tbsp dried chilli flakes (for extra heat)
Cooking Instructions
Step 1/9: Prepare the Meat
Begin by trimming excess fat from the meat and slicing it into thin strips around 5 mm thick. Thinner slices dry faster and absorb marinade better. Pat the meat dry with paper towels to remove surface moisture.
Step 2/9: Marinate the Meat
Place the meat in a large mixing bowl. Add mustard oil, turmeric, cumin, coriander, red chilli powder, Sichuan pepper, ginger and garlic paste, and salt. Squeeze in the lime juice. Mix thoroughly using your hands to massage the spices deep into the meat fibres. Cover and refrigerate for at least 4 hours or preferably overnight.
Step 3/9: Dry the Meat (Air Drying Method)
Thread the marinated meat strips onto metal skewers or kitchen safe twine. Hang them in a well ventilated, dry, sunlit area for 2 to 3 days, depending on humidity. Turn the meat once daily. It should be firm, dry, and slightly leathery to the touch.
Step 4/9: Alternative Drying (Oven Method)
If outdoor drying is not possible, preheat your oven to 80°C. Line a baking tray with foil and place a wire rack over it. Lay the marinated strips on the rack in a single layer. Let them dry for 3 to 4 hours, turning once halfway, until thoroughly dehydrated.
Step 5/9: Toast the Fenugreek Seeds
In a small dry pan, toast the fenugreek seeds on low heat until dark brown and fragrant. Be careful not to burn them. Crush them lightly with the back of a spoon and set aside for final seasoning.
Step 6/9: Flash Fry the Sukuti
Heat 1 tbsp of mustard oil in a pan until smoking point is reached (to neutralise its raw flavour). Add the dried meat pieces and fry for 1 to 2 minutes until crisp on the outside but still chewy inside. Do not overcrowd the pan.
Step 7/9: Final Seasoning
Sprinkle the crushed toasted fenugreek and dried chilli flakes (if using) into the pan. Toss well to coat the meat. Remove from heat immediately to avoid burning the spices.
Step 8/9: For Serving
Place the warm sukuti on a serving plate. Top with freshly sliced onions and chopped coriander. Serve with puffed rice (bhuja), beaten rice (chiura), or a squeeze of lime for added zing.
Final Step/9: Garnish and Enjoy
Serve immediately while hot and aromatic. Pair with a cold local beer or a tangy tomato pickle to balance the spice. Sukuti can also be eaten cold and reheated, making it ideal for storing or travelling.
Cooking Tips for Perfect Sukuti
- Choose lean cuts like buffalo or goat thigh to avoid excess fat during drying.
- Massage the spices well into the meat for deeper flavour penetration.
- If sun drying, ensure flies or dust cannot reach the meat by covering loosely with netting.
- For oven drying, slightly crack the door open for better airflow and moisture escape.
- Toasting fenugreek brings out a nutty aroma; never skip this step.
Nepali Sukuti (Dried Spiced Meat)
Ingredients
- 500 g lean buffalo or goat meat thinly sliced, boneless
- 2 tbsp mustard oil
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek seeds
- 1 tsp red chilli powder adjust to taste
- 1 tsp Sichuan pepper timur, crushed
- 1 tbsp ginger and garlic paste
- Juice of 1 lime
- Salt to taste
- 2 tbsp chopped fresh coriander for garnish
- 1 medium red onion thinly sliced (for serving)
- Optional: 1 tbsp dried chilli flakes for extra heat
Instructions
- Begin by trimming excess fat from the meat and slicing it into thin strips around 5 mm thick. Thinner slices dry faster and absorb marinade better. Pat the meat dry with paper towels to remove surface moisture.
- Place the meat in a large mixing bowl. Add mustard oil, turmeric, cumin, coriander, red chilli powder, Sichuan pepper, ginger and garlic paste, and salt. Squeeze in the lime juice. Mix thoroughly using your hands to massage the spices deep into the meat fibres. Cover and refrigerate for at least 4 hours or preferably overnight.
- Thread the marinated meat strips onto metal skewers or kitchen safe twine. Hang them in a well ventilated, dry, sunlit area for 2 to 3 days, depending on humidity. Turn the meat once daily. It should be firm, dry, and slightly leathery to the touch.
- If outdoor drying is not possible, preheat your oven to 80°C. Line a baking tray with foil and place a wire rack over it. Lay the marinated strips on the rack in a single layer. Let them dry for 3 to 4 hours, turning once halfway, until thoroughly dehydrated.
- In a small dry pan, toast the fenugreek seeds on low heat until dark brown and fragrant. Be careful not to burn them. Crush them lightly with the back of a spoon and set aside for final seasoning.
- Heat 1 tbsp of mustard oil in a pan until smoking point is reached (to neutralise its raw flavour). Add the dried meat pieces and fry for 1 to 2 minutes until crisp on the outside but still chewy inside. Do not overcrowd the pan.
- Sprinkle the crushed toasted fenugreek and dried chilli flakes (if using) into the pan. Toss well to coat the meat. Remove from heat immediately to avoid burning the spices.
- Place the warm sukuti on a serving plate. Top with freshly sliced onions and chopped coriander. Serve with puffed rice (bhuja), beaten rice (chiura), or a squeeze of lime for added zing.
- Serve immediately while hot and aromatic. Pair with a cold local beer or a tangy tomato pickle to balance the spice. Sukuti can also be eaten cold and reheated, making it ideal for storing or travelling.
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