A fruit that elephants seek out in the forest, and Assamese kitchens have built entire recipes around. Round, hard-shelled, and packed with a tangy, fibrous pulp, it has long been one of the most distinctive souring agents in an Assamese kitchen.
Cooked into Matir Dali, fish curry, or pork curry, Ou Tenga's tartness cuts through richness and adds a depth no other ingredient quite matches. And when it isn't going straight into the pot, it's preserved as a sweet pickle — tangy, layered, and endlessly moreish.
Best for: Matir Dali, fish curry, pork curry, sweet pickle Type: Fresh fruit (Dillenia indica) Pack: per piece Origin: Assam, India Storage: Keep in a cool place; use within 4-5 days
