All posts tagged: Naga Cuisine

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Faces | A Refreshing Route Across the Green Village of Nagaland: Khonoma

  “I took this picture in Khonoma Village, Nagaland. It is known for its rich history and culture, its lush greenery and never-ending terraced paddy fields. These kids took me through the village, telling stories, showing me interesting areas and the life around the place.” ~Kumar Mayank (@chasme_baddoor) Khonoma is an Angami Naga village located about 20 km west from the state capital, Kohima, Nagaland. Find out more about Khonoma Village here.

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Naga Recipe | Smoked Pork Stew with Kidney Beans

Here’s another favorite from Vilme’s kitchen. It’s a thick stew made with smoked pork and local kidney beans, and is often had with rice. INGREDIENTS (Serves 2) ~300 gms of smoked pork meat 3-4 pieces of fresh bamboo shoot 3 dried red chillies 2-3 fresh green chillies 2″ ginger 5 cloves of garlic 1 cup kidney beans* sokaked overnight (*from local market in Nagaland) 500 ml of water Salt to taste PREPARING THE INGREDIENTS As pointed above, kidney beans to be soaked in water overnight Clean the smoked pork thoroughly with  lukewarm water, and then cut them into 2″ – 3″ cubes Make a paste out of the ginger and garlic DIRECTIONS TO COOK Put all the ingredients in a pressure cooker, and cook for 6 whistles – or until the meat is tender and the beans are cooked well If the chillies are still whole, you can take out and mash them and put them back. Garnish with fresh coriander leaves and serve with rice

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Recipe | Mackerel Tin Fish in Bamboo Shoot

Hello! This recipe is for all the busy ones who need to fix a simple yet delicious meal in 15 minutes. So make sure you try this tin fish recipe for your dinner, next time. INGREDIENTS 1 tin / can of fish (we have used mackerel for this dish) 5 cloves of garlic 5 dried red chilly 1 medium sized onion 3 tablespoons of bamboo shoot 1 tablespoon of vegetable oil 1 cup of water DIRECTION TO COOK Heat the oil in a pan. Saute the onions and chillies Mash the garlic and toss them into the pan and fry until light golden brown Pour the canned fish (along with the brine), into the pan. Add bamboo shoot and water Cook on low flame till the water dries up Garnish with fresh coriander and serve with rice.  

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Recipe | Fried Spider with Curry Leaves

Folks – are you up for something adventurous? Has anybody here tried eating spiders? Well, we recently did and it was delicious! We added a little Indian twist by adding curry leaves. Here we go! Ingredients:  3-4 gloves of garlic 3 tablespoons of bamboo shoot juice 1 king chilli (bhut jolokia) 250 gms of Spider (here we have used edible spider from the local market) Fresh curry leaves 500 ml water Salt to taste Directions: Add the spiders, the bamboo-shoot juice, crushed garlic into a saucepan and keep stirring for 3-5 mins Add water and salt, and let it come to a boil. Cook for 20-25 mins When the water is drying out, put in the curry leaves and cook for another 2 mins

Recipe | Dried Yam leaf Gravy

Hello everyone! It’s time for another recipe – and today we are sharing an authentic gravy dish of the Ao Nagas, which goes by the name ‘Mi-ya-sü En-chu’. This dish is generally had with rice as a curry (just like dal). Ingredients 1 cake of dried yam (Anishe: cooked yam stems and leaves, dried in the sun) 4 green chillies 1 large potato – peeled and cut into 4 pieces 1 medium tomato Some dried local spring onions (We call it Khuve in Nagaland) 500 ml of water Salt to taste Preparation Before you start cooking, make sure you soak the yam leaves in hot water for about 5 minutes to soften and clean. Directions to cook: Put all the ingredients in a deep pot. Break the anishe (yam cake) into 2 or 3 pieces with your hands, and add them to the pot. Add water and salt. Cover and let it cook till the ingredients are soft enough to be mashed. Mash the chillies, tomatoes, potato an the anishe with a masher. Put it back to the pot, and add more …

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Recipe | Naga Style Crab Dish

During the rainy season, we get a lot crabs –  fresh from the small streams and river we have around us [in Nagaland] . So  today we would like to share a simple crab recipe. So next time you catch hold some fresh crabs, do try this out. Before you start the preparation, make sure you soak the crab (especially if you buy them alive) in hot boiling water for about 10 minutes. After this, wash them with cold water 2 to 3 times.  Ingredients you’ll need:  Fresh river crabs ( 15-20 crabs) 8 red dry chillies 4 tablespoons of fresh bamboo shoot juice 5 gloves of garlic 1 small ginger 1 handful of spring onion finely chopped 750 ml of water Salt to taste Directions to Cook: After the crabs are washed thoroughly, place them in a deep saucepan /wok. Put all the ingredients together and cook till all the water has been absorbed. Usually 30-35 minutes. Serve with rice, Naga style.

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Recipe | Simple Snail and Pork Dish

Today we have one very simple recipe for you to try. Here we go! Ingredients you will need : 1 large Tomato 6-8 Green Chilly (Depends on how spicy you want) 1/2 kilo of fresh pork 1/2 kilo of snail 750 ml of water 5 clove of garlic 3-4″ ginger Cleaning the Snails: After buying the fresh snails from the market, make sure you keep them in a bucket of water for about 3 days. Keep changing the water everyday. This way, the snail will clean enough to be cooked 🙂 Directions to Cook: Put all the ingredients together in a deep pot and cook until the meat is tender which would take about 30-45 minutes. Add more water incase you want some light gravy. How to eat the Snails? Suck in through the pointed edge (which is the snail head) and then turn around to the wide open end (opposite side) and suck in again. Did you know? Not only are they delicious (they really are!), but they also have serious superfood potential -as …

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Silkworms | The Eco-Friendly Naga Delicacy

Recycle and Reuse – nothing should go to waste. Bet you’ve heard that too many times already. Today, let us show you how to practice it and hopefully, it’ll leave an unforgettable taste in your mouth or at least in your imagination for now 🙂 So yes where is this leading to? A recipe of one of Nagaland’s many delicacies – the silkworm. Since it’s one of our favourites, we did a little bit of research to find out why should we even eat them –  does it have any benefits other than the fact that it’s super delicious? We know some of you may go eww.eww . .Eeeeoow!! But check out the cool facts we dug up – it may probably change your mind. From a story that dates back to 5000 years ago, the Chinese Empress Xi Ling-Sh apparently discovered silk when a cocoon fell into her hot cup of tea. As the cocoon unraveled , she realized that it can make exquisite cloth  – as her fingers ran through the fine threads. This is how silk …

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Naga Dish | Pork with Turmeric Flower

We are definite that most of our readers here at R&L (including us)  have not yet tried even a fraction of the food available in this world – that are actually edible. And so, it really excites us to explore and share our recipes because of the many possibilities – to cook something up using the same ingredients and oh! how differently right? For example ,we have Idli from the South, Sel Roti from the east and Ma-su-yem (Sticky rice roti in Ao, Naga) from further north east (Nagaland) and all of these are made of one common ingredient “Rice”. Isn’t it amazing? So the recipe for today has an adventure story from last week. After a long day at work, we went to this place in the outskirts of Kohima town , because one of our aunts wanted to pick a ‘flower that was edible’. She said ‘it has huge health benefits with a taste and texture like that of a mushroom’.  It took us about an hour’s ride to get to the place (hillside) and in 30 minutes, we filled about 3 medium sized …

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Naga Dish|Fresh Pond Fish in Bamboo Shoot and Mint

Do you like fish? Most would agree that it is one of the most versatile food ingredients we know – from non fussy finger food to a healthy meal to a gourmet dish, get some fresh fish and you are set. Sharing one of our favourite recipe that is quick and simple to make, plus easy on the wallet. Ingredients Fresh local Pond Fish 5 cloves of garlic Small Size local ginger 10 ml Bamboo Shoot Juice Cherry Tomato 1 King Chilly 250 ml water 6 Mint leaves Salt to taste Direction: Put all the ingredients together in a medium size pot, put half cup water and cover it with a lid. Let it cook for 20-25 mins or until it’s fully cooked and tender. Open the lid and let it cool. Serve it with steamed rice.