 Pon ye gyi | |
| Alternative names | pone yay gyi,pone ye gyi |
|---|---|
| Type | Fermented bean paste |
| Place of origin | Myanmar (Burma) |
| Associatedcuisine | Burmese cuisine |
| Main ingredients | Macrotyloma uniflorum and other beans |
Pon ye gyi (Burmese:ပုန်းရည်ကြီး,Burmese pronunciation:[póʊɴjèd͡ʑí]; also speltpone yay gyi andpone ye gyi) is afermented bean paste commonly used as a condiment or marinade inBurmese cuisine, especially inpork andfish dishes.[1][2]Pon ye gyi is traditionally made fromhorse gram beans, alongside other beans. To prepare the paste, the seeds are boiled, pounded with salt and fermented for about 12 hours into a product similar to soya bean sauce, producing a viscous paste with a reddish brown colour. It is consumed as a side-dish all over Myanmar(2019[3]). The towns ofBagan,[4]Nyaung U andSale, andMyingyan in the country's centralDry Zone are major producers of this product.[5]
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