Chef Louis S Zhimomi along with KGSTL officials and participants during a one-day cooking workshop held at Council Hall, Kiyeto village, Chümoukedima on February 28. (Photo courtesy: Livisho Aye)
Morung Express News
Kiyeto | February 28
The Kiyeto Ghami Sumi Totimi Loka (KGSTL) organised a one-day cooking workshop at the Council Hall of Kiyeto Village, Chümoukedima, on Saturday under the theme “Empowering Women, Enhancing Flavors, Elevating Communities.”
The programme was chaired by Vihuli Zhimo, former president, KGSTL, while the invocation was led by Mercy Benett, Woman Pastor, Kiyeto Village Baptist Church.
In her welcome address, KGSTL president Qhezheli Aye said that the event was organised with the aim to equip and make the womenfolk of Kiyeto self reliant in cooking, adding that cooking is a skill which everyone need to master.
Head GB of Kiyeto Village, Benjamin Sema, extended greetings to the participants and complimented the resource person, a native of Kiyeto now successfully established through culinary skills, for bringing laurels to the village. He said the gathering was not only to learn cooking techniques but also to understand nutrition for better health.
Sema noted that cooking offers diverse income-generating opportunities and stressed the need for more empowerment programmes in the village. Observing that Naga women were once confined to the kitchen, he said times have changed, with women excelling in education, government service, business and leadership roles.
He added that hard work and strong will form the foundation of Naga women and described the workshop as a sign of unity and togetherness. He expressed hope that the women of Kiyeto would grow more prosperous through such initiatives.
Following the inaugural session, the workshop was conducted by Chef Louis S Zhimomi, proprietor of Lui’s Gourmet (Lui Cooking Baking School). Her hands-on approach focused on affordability and the use of readily available kitchen and market ingredients.
She demonstrated five dishes:
Pumpkin Soup: Ingredients included ½ kg peeled and diced pumpkin, one chopped onion, 2–3 cloves chopped garlic, one bay leaf, 1–2 tbsp butter, salt and pepper, ½ cup fresh cream, and vegetable or chicken stock (or water). Butter was heated to sauté onion, garlic and bay leaf until translucent. Pumpkin was added and sautéed, followed by enough stock to cover it. After boiling, seasoning was added and the mixture cooked until tender. The bay leaf was removed, the mixture blended smooth, returned to the pan, enriched with fresh cream and simmered before serving.
Buttermilk Fried Chicken: Using 300 gm chicken, 250 ml buttermilk, 1½ tsp garlic paste, 1 tbsp vinegar, ½ tsp black pepper, ½ tsp chilli powder, salt, 1½ cups flour, herbs and oil, the chicken was marinated in buttermilk (overnight or at least an hour). It was coated in seasoned flour, dipped again in buttermilk or water, dredged to form flakes, and deep-fried until golden brown.
Meatballs: Prepared with 500 gm minced meat, chopped onions, minced garlic, chicken seasoning powder, breadcrumbs, one egg, chilli (optional), salt and pepper. All ingredients were mixed thoroughly and shaped into balls.
Chicken Salad with Lemon Dressing: Cooked chicken breast was marinated with salt and pepper and pan-seared. Dressing was made with 80 ml salad oil, lemon juice, honey, lemon zest, onion, garlic, tomatoes and olives, then mixed with chopped vegetables and chicken.
Yogurt Egg Salad Sandwich: Chopped hard-boiled eggs and onion were combined with hung curd, mustard, salt and pepper, then layered with cucumber, carrot and cabbage between sliced bread.
The workshop continued with active participation and hands-on practice among the attendees.
