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On just north of Myanmar and south of China and Bhutan lies the Indian state of Nagaland. The state that can be called the land of tribes sees almost 16 main tribes that form the identity of Nagaland. The Naga cuisine is diverse and sees there are also certain dishes that are very specific to certain tribe. While most rely Rice, pork, chicken, insects and worms, vegetables, and famous chili sauces for their meal, being a pork heavy eater the Naga people, smoke pork with fermented soyabean paired with rice and 'Tathu' (chutney) that makes for one of their signature traditional dish. Many houses still see the existence of traditional kitchens that have a fireplace, and meat is hung from the ceiling, dried and smoked over weeks as a method of preservation.
Nagaland, which is mostly famous for 'Bhut Jolokia' (ghost chillies) and the ginger that’s a little different from the regular we get see, apart from the Chinese onion (Allium Chinese) or also known as Naga garlic, it’s seen that Naga people mostly prefer to steam their food than fry them. Not to miss that from bamboo shoot, fish to soya beans, it’s the fermented food plays a crucial part in their cuisine.
Here are few Naga classics that one must try
Smoked pork in Akhuni
Pork in Akhuni by Sneha Saikia
Rosep Aon
Another of the traditional in line is Naga signature of the Ao Naga Tribe of Nagaland is Rosep Aon (Rosep means dry and Aon means dish). Made with mixed vegetables, dry fish and bamboo shoots, this one is a dry side dish loaded with veggies and overload of flavours from fermented bamboo shoots and dry fish and few Sichuan pepper leaves too. This zero oil ethnic dish is absolutely taste divine and is full of nutrients.
Galho
Galho- the soupy mixture of rice, vegetables, or meat makes for one the tastiest Naga dish. This dish is mostly prepared with a variation of seasonal greens flavoured with smoked pork and garnished with ginger and garlic makes for a soothing soup. This so called Khichdi from Nagaland also uses fermented soya or bamboo. Traditionally this is cooked with Naga rice but it can also be made with masoor dal.
Hinkejvu
A simple dish made with colocasia, shredded cabbage leaves, mustard leaves and some French beans. All ingredients are boiled in water and assorted greens leaves their flavour. No oil at all. No spices, no seasoning except a little salt and the dish is ready. This dish is enjoyed in all most all Naga households as a part of their daily meal. There’s even no use of chili or turmeric to add some colour. Bland in taste this dish is great mix of amalgamation of veggie delight.
Fish in Bamboo Shoot
Another Zero oil dish, this boiled fish with fermented bamboo shoots is one of the most popular delicacy of the Nagas. With barely few ingredients like green chillies, ginger, garlic, fermented bamboo shoots and tomatoes and coriander leaves (optional) this one is delicious, healthy and nutritious. It is a dry side dish can be perfectly paired with steam curry along with curries or dal.
Zutho- (Naga Rice Beer)
If you are in Nagaland, Rice Beer is something you absolutely cant miss. This fermented beer that continues to be the most popular beverage for the Naga people has it’s own little technique to be brewed, making it the perfect white, rice brew. The rice is hand pounded and mix with water to give that white paste texture which is later mixed with dried quinoa leaves and quinoa. Left to ferment for days, the beer sees a strong nutty, sweet and sour flavour.
