What is Paya?
Paye, which literally translates to trotters/feet is a popular dish in many South Asian countries particularly Pakistan and Bangladesh. It’s essentially a soup/stew made by simmering goat trotters with aromatic spices like ginger, garlic, and turmeric until they become tender. This slow cooking process allows the flavors to meld and the collagen from the trotters to infuse the broth, resulting in a rich and flavorful soup. Serve the paya hot, garnished with fresh cilantro and a squeeze of lime juice, alongside some warm naan bread for a truly comforting meal. Paya is a celebratory dish in South Asia prepared during festivals and special occasions such as the big Eid-al-Azha, weddings, and family feasts. It’s a delicacy for sure and to some extent an acquired taste. In my house, we LOVE paye.
What Makes the Paya Sticky?
The key characteristic of a good paya is its gelatinous texture and mouth feel. The stickiness in paya comes from the collagen present in the trotters. As the trotters simmer slowly in water, the collagen breaks down and transforms into gelatin, which gives the broth a sticky consistency. This gelatin adds richness and depth of flavor to the dish.
Quick Tips to Make the Best Paye:
