Prickly ash berry jeow

Last updated on December 22, 2024
(first published: December 22, 2024)
by Andy Souvanhphukdee

Mak ken, prickly ash, is used widely in northern Laos. These wild berries are smaller and darker than Sichuan pepper, but they taste virtually the same. This jeow is a local favourite of the Akha ethnic group. If mak ken is unavailable, use Sichuan pepper. Both versions are delicious with grilled meat, particularly pork.

Ingredients
•   ½ – 1 t dried mak ken berries, dry roasted in a frying pan to release their aroma
•   6 cloves garlic, roasted
•   15 small or 4 large green and reddening chillies threaded on toothpicks and roasted over a grill
•   ½ – 1 t salt
•   1 T soy sauce

Serves two to six as a condiment with grilled pork or chicken.

kees Sprengers (The Boat Landing Cookbook)

Method
1.   Peel off the blackened skin of the garlic cloves and peppers.
2.   In a small mortar, add ½ teaspoon of salt and mak ken to taste, using more with smaller chillies. Pound until the berries are crushed. Add the garlic and chillies; pound again.
3.   If using large mild chillies, after roasting discard the stems, cut the chillies in small pieces and put in the mortar. Pound with the other ingredients, as above.
4.   Add soy sauce, pound to mix, taste and make any adjustments needed (salt, mak ken, soy sauce). Turn into a small serving bowl.

kees Sprengers (The Boat Landing Cookbook)