Kekhrezhu (Mandarine Juice) among others.<\/li><\/ul>\n\n\n\nMany think of Naga cuisine as consisting of little more than the bhut jolokia, the world’s hottest chilli pepper at 10,00,000 Scovile units, and a dish which is of dubious canine origin, but a well-planned visit to Kohima and the surrounding tribal areas begins to unravel the fascinating secrets of this under-studied cuisine.<\/p>\n\n\n\n
Fermentation in Nagaland Cuisine<\/h2>\n\n\n\n
Fermentation is present in a variety of Indian favourites from dosa to lassi. It works by converting carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria or a combination thereof, under anaerobic conditions.\u00a0<\/p>\n\n\n\n
Fermentation usually implies that the action of micro-organisms is desirable and the process is used to produce alcoholic beverages such as wine, beer and cider. It is also employed in the leavening of bread, and for preservation techniques to create lactic acid in sour foods such as Sauerkraut, Dry Sausages, Kimchi and Yoghurt, or Vinegar (acetic acid)\u00a0for use in pickling foods. The Naga tribes are said to have up to 150 different types of\u00a0Fermented Products, Fermenting Bamboo Shoots Crabs, Fish, Lettuce, Yam Leaves, Mustard Leaves\u00a0and most all other types of available foods.<\/p>\n\n\n\n
\n\n\n\nInfluences on Naga Cuisine<\/h2>\n\n\n\n
The Naga food has not been influenced much by other cuisines. As hunting is a favorite occupation of people, meat is an indispensable part of the Naga cuisine. The Naga food is the same as it had been for ages, but the people have learnt to use spices in cooking.<\/p>\n\n\n\n
\n\n\n\nCommon Ingredients<\/h2>\n\n\n\n
Plain rice, vegetables like potato, and meat are the main ingredients used in the Nagaland food. Meat could refer to beef, pork, fish, chicken, crabs, frog, snail, spider, insects, and bee larvae. As Naga people are hunters, the meat also includes that of other animals such as dogs, cat, rats, birds, snakes, spiders, monkeys, bear, and even elephant. Animal blood, which is solidified, is cut into pieces and used to prepare curries.\u00a0Apart from meat, bamboo shoots, lettuce, soyabeans, mustard leaves, and yam leaves are also used in cooking. These ingredients are fermented and used to make various dishes. The Naga king chilli, for which the Government of Nagaland has obtained GI rights, is widely used to add flavor and spiciness to the dishes. Garlic and ginger are other spices used.<\/p>\n\n\n\n
\n\n\n\nCooking Methods<\/h2>\n\n\n\n
The Naga tribes ferment their food, especially meat, in order to preserve it. The food is fermented by first boiling it and then putting it out in the sun or near the fire with axone \u2013 fermented soya beans. The fermented food is then parceled with a banana leaf and stored next to the fire until further use. These are consumed immediately or are sold in the bazaar. When it comes to meat, the entire animal including the skin and intestines are eaten. The food is usually boiled, and the meat and vegetables are cooked together. Lettuce and spinach leaves are also used to cook meat.<\/p>\n\n\n\n
\n\n\n\nEveryday Naga Food<\/h2>\n\n\n\n
Rice eaten with meat or vegetables is the everyday food of the Naga people. Dal is included along with the meat curries. Dog meat and the meat of wild animals are considered a delicacy. Paanch phoron tarkaari, misa mach poora, bamboo shoot fry, fish rice, and roasted duck are some of the foods made here.<\/p>\n\n\n\n
\n\n\n\nTraditional Nagaland Food<\/h2>\n\n\n\n
Smoke dried pork curry with akhuni and snails is a traditional Naga food. Akhuni refers to fermented soya beans. Chicken chutney is made with shredded chicken, king chilli, garlic, and green onion. Rice beer is a traditional drink in this region. Zutho, dzutse, and ruhi are other types of drinks consumed here. Koat pitha is a sweet dish made with bananas, rice flour, and jaggery.<\/p>\n\n\n\n
\n\n\n\nFood as Medicine<\/h2>\n\n\n\n
The Naga people believe that certain meat can cure diseases. The meat of a stone bird is believed to cure renal diseases. Dog meat is considered to cure pneumonia. Bee larvae, snails, and frogs are believed to heal the skin and bones when injured. A fluid full of earthworms is believed to act as an antidote to snake bite.<\/p>\n\n\n\n
\n\n\n\nNagaland Food Restriction<\/h2>\n\n\n\n
Certain meats are not eaten as they are considered unclean and can pass on its distinct characteristics to humans. A woman is not allowed to eat monkeys as it makes her extravagant, and the pregnant woman is not allowed to eat bear meat as it is considered a stupid animal. Large cats, such as leopards and tigers, are not eaten too due to superstition that man and tiger were brothers at the origin of creation.<\/p>\n\n\n\n
\n\n\n\nNagaland food Impact on Health<\/h2>\n\n\n\n
The health benefits of Nagaland cuisine is not much studied, although the rice, vegetables, and meat can provide the essential carbohydrates, proteins, and vitamins to an extent. However, the food is very spicy and hot with the inclusion of the king chilli in most of its dishes. This generates excess heat and can cause stomach problems, such as gastritis and acid reflux. Hot and spicy food can also cause sleeplessness, bad breath, and can damage taste buds<\/p>\n\n\n\n
\n\n\n\nNaga viper pepper<\/h2>\n\n\n\n
Naga viper pepper is a hot pepper of hybrid variety, created by Gerald Fowler of England. The pepper was a result of cross-breeding between the three hottest peppers of the world, the Naga Morich, Bhut Jolokia and the Trinidad Scorpion. The Chili Pepper Company holds the rights for this particular type of pepper which had been recognized as the hottest pepper in the world by the Guinness World Records in 2010. The fame was short-lived with the title going to the Trinidad Scorpion Butch T pepper in March 2011.<\/p>\n\n\n\n
The pepper is currently sold in the form of a sauce, used for making fiery curries. It is believed to have a numbing effect on the tongue and the entire body as it moves down the digestive tract. There have been many contests held for tasting the pepper and a YouTube video showed a couple becoming sick after eating the chili pods. The chili has been sold to a horticultural society in Cornwall, Edinburgh with the creator, Fowler also managing to provide the seeds to Afghanistani farmers as an alternative to growing poppies for opium. Fowler, the owner of the Chili Pepper Company, has received more than 5,000 orders for his spicy curry sauce made with the pepper and has a waiting list of 1200 for the seeds of the Naga Viper chili.<\/p>\n\n\n\n
\n\n\n\nAkhuni<\/h2>\n\n\n\n
Variously known as akhuni, Dzacie aakhone or axone, it is perhaps the most commonly used fermented product of Nagaland. It is prepared year-around from soyabeans by people of all tribes, but most notably the Sema tribe of southern Nagaland. Soyabeans grow up to an elevation of 1,500 m and in rainy conditions, making it extremely suited to the Naga hills. It is also a protein-rich legume in an otherwise traditionally protein-sparse diet.<\/p>\n\n\n\n
Akhuni is prepared by picking and cleaning the soyabeans well in fresh water, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or degchi and put either out in the sun or next to the fire to warm and ferment. This takes three to four days to ferment in summer and around one week in winter.\u00a0<\/p>\n\n\n\n
As with the majority of fermented products in Nagaland, it is judged to be ready when it \u201csmells right\u201d. The soybeans are then placed in a wooden pestle and smashed with a mortar. They are not mashed completely, but instead smashed as you would with garlic. A handful is then scooped up and placed in the centre of a banana leaf, and the edges closed to make a parcel. The package is sold or stored next to the fire and can be used immediately or kept for some weeks, darkening in colour each day. <\/p>\n\n\n\n
The process proteolysis of soya protein to amino acids results in a distinctive umami taste. Akhuni is then used in a huge variety of Nagaland food. An example of just two are fire-smoked pork and akhuni and nula, snails with akhuni<\/p>\n\n\n\n
\n\n\n\nRice Beer<\/h2>\n\n\n\n
Zutho is a rice beer made out of rice through an elaborate fermentation process, it is available in various levels of potency. It had a fruity aroma and sour taste and its unique aroma had characteristics similar to those of Japanese sake and sprouted rice sake.\u00a0<\/p>\n\n\n\n
The process begins with expensive, high quality sticky rice being dried and then placed in a welled container and pounded with a giant wooden mallet. The rice is then placed into what can only be described as a cauldron, and placed over the traditional Naga hearth to bring to a boil, stirring all the while. <\/p>\n\n\n\n
The mixture is then taken off the fire and stirred as it cools. It is left to cool overnight, and when fully ready, yeast is pounded and added, two handfuls to a potful. The mixture is then moved to another part of the hut to ferment and in two days it\u2019s ready to drink.\u00a0We sampled the resulting liquid and found it to be filling, warming, nourishing and nutritious. <\/p>\n\n\n\n
With a few published works exclusively on the foods of Nagaland, much more research and appreciation of this fantastically unique cuisine is surely deserved.<\/p>\n\n\n\n
\n\n\n\nNaga’s Crab Cakes Recipe<\/h2>\n\n\n\n
A crab cake is a traditional Nagaland dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then sauteed, baked, or grilled and then served.<\/p>\n\n\n\n
\n\n\n\nPumpkin Oambal Recipe<\/h2>\n\n\n\n
This Pumpkin Oambal tastes incredible! Try this irresistible sweet sour chutney from the Nagaland food with breads and let me know if you like it!<\/p>\n\n\n\n
\n\n\n\nDiscover North East India Cuisines<\/h2>\n\n\n\n
Embark for a hands-on Food tour experience to discover local Cuisines of Assam, Meghalaya and Nagaland. Check now our uniquely designed Cuisines of Northeast<\/a> itinerary.<\/p>\n\n\n\nOr contact us<\/a> and our expert tour designer will be eager to create a unique itinerary for you.<\/p>\n","protected":false},"excerpt":{"rendered":"Nagaland\u00a0situated at the extreme North-east of the states, is home to 16 major tribes and other sub-tribes. Though fiercely independent as tribes, Nagaland food is quite similar and they have hardly any restrictions on the kind of meat they eat. … Read moreNagaland Cuisine<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":7882,"parent":1314,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"\nNagaland Food - Naga Cuisine : Naga Viper Pepper - Rice Beer<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\t\n