Nagaland, a state of India in the northeastern part of the country, is especially famous for its exotic and quite different meal traditions along with incredibly beautiful and interesting historical and cultural traditions. The variety of fermented food items seen in Nagaland cuisine is among its most interesting characteristics. Fermentation is one of the historic preservation techniques and enhances nutrient value, palatability, and utilisation. This craft has been mastered by the people of Nagaland, who use regional ingredients to produce delectable and deeply traditional cuisine. Nagaland’s fermented products take the form of appetising side dishes and soups and even mouth-watering staples to accompany them. Every fermented treat, from the well-known Axone to the lesser-known Jang Kap, narrates a tale of creativity, custom, and the close bond between the Naga people and their homeland. Discover some of the local specialities of fermented foods with information on how they are made, how they taste and their role in traditions.
Zutho
In Nagaland, Zutho, a native rice beer, is more than just a drink; it represents the spirit of festival and friendship. Zutho is derived from fermented rice, and people take it during events like festivals and celebrations. Zutho is made by first blending rice with water and certain herbs, then letting it ferment for a few days. The end result is a milky-white, somewhat alcoholic beverage that is energising and refreshing. Zutho is usually eaten in a communal setting and served in traditional clay pots. It has its own unique taste, which may be described as earthly and somewhat sweet; therefore, this product is perfect to drink alone during celebrations or as a side dish.
Axone/Akhone
Particularly among the Ao and Sumi tribes, axone, often referred to as akhone, is an important component of Naga cuisine. This dish, prepared from fermented soybean, has a taste and aroma that can be rather exciting and delicious. Axone is a very flexible ingredient that can be used in stir-fry and in some kinds of soups. It is traditionally made by boiling soybeans and then wrapping them in leaves to ferment. The fermentation process improves the soybeans' nutritional profile, giving Axone a high protein and flavour content. It is usually consumed as one of the side dishes of steamed rice and commonly served with meat, fish or vegetables. Any meal may be readily elevated by the umami flavour of Axone, which is often paired with green chillies and a dash of salt for extra flare.
Anishi
Anishi is a fermented dish from Nagaland that is less well-known but just as delicious. Anishi, whose main ingredient is derived from the leaves of the colocasia plant, is unique because of its fermenting technique. In order to prepare it, the leaves of Colocasia are packed in gunny bags or wrapped in banana leaves and left for three to four days or until they turn yellow. After that, it is ground into pastes that are used to make cakes. After that, these cakes are wrapped in banana leaves and left in the sun or beneath the hot ash by the fireplace until they are fully dried and solid. It can be stored for a long time and is used as a common condiment.
Rhujuk/Bastanga
The creativity of Naga cuisine is demonstrated by the traditional fermented bamboo shoot preparation known as rhujuk, or bastanga. Sheaths are removed from young shoots until just the tender white portion of the shoot is left. After a little beating, the shoot is firmly packed into bamboo baskets covered with banana leaves. To allow the juice to drain out, a hole is cut in the centre. For roughly two to three weeks, the preparation is maintained in this way until the bamboo shoot's juice has been entirely extracted. After fermentation, the bamboo sprout is dried. Rhujuk is often sautéed with meat or mixed with other vegetables to make a filling and healthy dish.
Tsutuocie
Another popular fermented dish from Nagaland is tsutuocie, which is renowned for both its health advantages and sour taste. The Angami Naga tribe’s speciality is “tsutuocie”, a cucumber-based fermented food product. Peeling and seeding mature, ripened cucumbers is the first step in the preparation process. After that, they are sliced up and placed in earthen pots or jars with water to ferment for three to four months. Tsutuocie is usually eaten with rice and meat meals as a side dish or condiment. Tsutuocie can be stored for more than five or six years.
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Jangpangngatsu and Jang Kap
Nagaland's signature fermented foods, jangpangngatsu and jang kap, are flavourful and culturally significant. A fermented culinary product created from crab is called "Japangangngatsu." After giving the crabs a good wash, the hard coatings are removed and they are torn into pieces. After that, the shredded crabs are turned into paste. Black "tils" are crushed into a powder after being gently boiled. For the fermentation to finish, the mixture of the two is then wrapped in banana leaves or placed in a pot and left close to a fire for three to four days. It Is used in the preparation of chutneys.
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The Ao Naga dialect gives the product its name, "jang kap," which is made from buffalo skin. The skin is tightly covered and packed in a pot or pan after being fully detached from the body. To give the fermentation time, it is stored for around a week. Once all of the hairs have been scraped off, it is either left over a fire or dried in the sun. Since the product hardens after drying, it is typically pressure-cooked and consumed.
The region's innovative utilisation of regional resources and rich culinary heritage is shown by Nagaland's fermented food products. Fermented foods in Nagaland is an outstanding journey, which will be amazing for food enthusiasts and tourists.