Across the highlands
Sekuwa
Skewered goat marinated with timur, ginger and garlic, grilled over wood embers
5 h·4 servings
Beaten rice (chiura)
Rice that has been soaked or parboiled, flattened and dried, light, dry and mild, with a chewy crunch.
Chiura is made from rice grains that are soaked or parboiled, then pounded or rolled flat and dried. In Nepal the flakes are often eaten dry alongside spicy dishes, especially in Newar cooking, or briefly soaked and fried. There are thin flakes that soften quickly when moistened and thick ones that stay firm and chewy. Which kind you need depends on whether the flakes are eaten dry or soaked. You will find them in Indian or Nepali grocery shops and online, usually sold under the Indian name poha, labelled thick or thin.
Substitute:
There is no good substitute. Rice flakes from health food shops are made for porridge, turn to mush when soaked, and eaten dry they lack the chewy, firm bite of chiura.
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